Originally Posted by mwc9711
Can anyone think of anything else I could do to give this ale some spice?
...Yeah, incorporate some Ancho chiles.
Onto the other matters:
Piloncillo or Panela has a much more prominent dark sugar cane than agave nectar and still fits within the Latin guidelines. I suggest adding it to the carboy and/or priming with it.
I would use more 2-row in place of DME and definitely use spicy, herbal English hops (early and middle additions, not late) if you want to accentuate more of that Scotch feel of the beer.
I know where you're trying to go with maize here, but I don't think you will find that it will be successful for this beer. It will detract from the malt character, not add to it. And despite using a lot of DME, which already contains a portion of dextrin in the product, you're also using even more dextrin for body. Something to think about for sure.
If you're using tequila blanco, don't go with the oak chip idea. However, if you're using reposado, anejo, or extra anejo then by all means use it.
Look up "Sangrita" for some more inspiration. Sangrita, not Sangria. It is a traditional Mexican accompaniment to beer. Perhaps you can find a way to incorporate some of those more subtle flavors IN beer without making it a full-fledged Michelada.