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Ask five different people how to make a michelada and you'll likely get five different answers. The basic version of this Mexican prepared beer features a light lager and lime juice served in a salt-rimmed glass, but from there, the variations are endless. Popular additions are tomato juice or its fishy cousin clamato, Worcestershire and hot sauces, even sal de gusano, or salt with ground-up maguey worms (the ones usually found floating in a bottle of tequila). In addition to its selection of mouth-watering tortas, La Chuperia serves up a michelada that is a meal all by itself. Its version starts with a lime and clamato base, into which is added a secret spice mix, celery stalk, cucumber slices, whole shrimp, a tamarind straw and a generous drizzle of chamoy, a sauce made from pickled fruit. Served in a large goblet with a whole bottle of beer flipped upside down into the mix, it is a wonder to behold as well as consume. For those with larger appetites, La Chuperia also offers a ballena, or whale, version with a 32-ounce beer.

LA Weekly