Cinco de Mayo Recipe: Michelada ZAMAS
Posted by bellastraniera - 04/05/09 at 12:05 pm
Poor Mexico! Just when they were getting the drug cartels under control, along comes the swine flu. On this Cinco de Mayo, toast to their improved health – and the future health of tourism there – with a Michelada.
Translating literally as “my frozen beer,” the Michelada is hard to find outside of Mexico but extremely easy to make. On a recent trip to Tulum, I tried one at Zamas, a pretty beachside resort with a great open-air restaurant. The taste reminded me not just of a Bloody Mary but more specifically JG Mellon’s Bloody Bull, made with beef bouillon. When the Michelada ingredients were revealed, this made more sense: it’s made with a hard-to-find beef-flavored sauce, Maggi sauce. That combined the fact that it’s beer served over ice may sound strange, but if you like savory cocktails, there’s nothing better on a hot day. And perhaps not accidentally for the margarita-ville that’s Mexico’s Mayan Riviera, it makes for an excellent hair-of-the-dog.
The folks at Zamas were kind enough to send the recipe. Salud!
Michelada ZAMAS Recipe
2 ounces freshly squeezed lime juice (about 3 limes)
4 dashes Worcestershire sauce
4 dashes Tabasco sauce
4 dashes Maggi seasoning sauce*
Crushed ice
Beer to taste (Pacifico, Modelo, etc.)
Salt
PREPARATION
Rub the rim of a 10-oz. Collins glass (vaso jaibolero) with lime and then salt the rim. Add crushed ice, the lime juice, Worcestershire sauce, Tabasco sauce and Maggi seasoning sauce. Fill the remainder of the glass with beer. Serve immediately.
* Maggi sauce is common in Asian and Mexican cuisines and can be found at specialty markets like Dual Specialty Store, 91 First Ave. between 5th and 6th Sts. (212-979-6045), off Curry Row in the East Village.
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bellastraniera
a.k.a. Marcy Swingle - obsessed with food and fashion.
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August 15th, 2009 at 9:49 am
I got hooked on these during a job gig in Monterry Mexico. I is now my drink of choice.