Northern Michelada

alexandra romero
This northern michelada gets its name because it is made with dried meat, which is characteristic of the north, and shrimp, which are also widely consumed in some parts of northern Mexico. This michelada is prepared with sauces, cucumber, celery, seasoned tomato juice, and, of course, very cold beer.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • lime
  • salt
  • 1 tablespoon chamoy
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • ice cubes
  • 2 tablespoons lime
  • 1/2 cups spiced tomato juice
  • 2 tablespoons celery, in small cubes
  • 2 tablespoons cucumber, in small cubes
  • 1/2 cups dried meat
  • 1 beer
  • 1/4 cups pink shrimp
  • dried meat, for decoration
Preparation
5 mins
Low
  • Place the lemon and salt on separate shallow plates, then dip the top of a large glass starting with the lemon and then the salt. Set aside.
  • In the same glass, add the chamoy, Tabasco sauce, soy sauce, Worcestershire sauce, and lemon. Mix with a spoon.
  • Add the ice, the tomato juice, and mix with a long spoon. Add the celery, cucumber, dried meat, and small shrimp. Pour the beer slowly.
  • Garnish the northern michelada with dried meat and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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