| Baron von BeeGee |
01-23-2007 06:48 PM |
Quote:
Originally Posted by Yooper Brewmistress
I highly recommend michelada. It's a chili/lime mixture, and they pour the beer into that. You have your choice between corona or negra with it. I like it with darker beer, so never had it with a corona beer. It has a salted rim- and in Oaxaca, there are ground up worms mixed in with the salt. The same salt mixture is used with mezcal, too.
Kind of like a spicy bloody mary, but not really. Very good, though!
Lorena
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Great call on the micheladas. I love micheladas in Mexico....they seem to vary widely by region. In Oaxaca I've had them with the rim coated with a mixture of salt & chile powder...nice. The "mixer" seems to range from lime juice, lime juice plus jugo de magi (kind of like Worscteshire sp??), to clamato (better than it sounds). They're usually filled to the rim with ice, too, though not always. You can get them with any beer you want depending on what the bar has...I actually prefer lighter beers (Sol, Pacifico) for mine, but the darker beers work well, also.
I would go for some nice tequilas and skip mezcal (in reality, tequila is a type of mezcal, but all mezcals are not tequilas). Sangrita makes a nice chaser if you want one, but only a nice sangrita, not some crap from a can.
Other than that, you're left with beer and wine. There are certainly some nice lagers in Mexico that aren't really exported, and wines from Baja are making some impact internationally, but nothing like the more famous regions.
If you're just looking to party, I'd just hammer whatever the special at the club is that night with the knowledge that it's most likely made with some rotgut tequila or rum.
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