Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Limey (+/- Spicy) Beer on the Rocks

Michelada

Serves 1

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

A lime and a small plateful of coarse (Kosher) salt
1/4 cup fresh lime juice
1 12-ounce beer (such as Bohemia for lighter beer lovers, Dos Equis or Negra Modelo for darker beer lovers)

To your own liking, add one or more of the following:
Hot sauce (usually about 1/2 teaspoon) such as Tabasco, Tamazula or Valentina
Worcestershire sauce (usually about 1/2 teaspoon)
Jugo Maggi (usually about 1/8 teaspoon)
 

Directions

Cut the lime in half.  Rub one half over the rim of a large (16 ounce) beer mug to moisten it. Invert the mug and dip lightly in the salt.  Fill the mug half full with ice, then add the lime juice and beer.  If you want, add hot sauce, Worcestershire and/or Jugo Maggi.  Stir just enough to combine everything, then enjoy.

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