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Nigerian Fried Rice

Nigeria
itsekans

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Food Memories

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How I Started Eating Goat's Giblet

Lahore
khizer546

Today I would like to share the story of how I started eating goat's giblet. I was fond of goat since my early childhood. I used to look after goat on the occasion of every Eid-ul-Azha. Even now... Read more

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Michelada

A michelada from La Farola in Oaxaca, Mexico.

What: A popular way to drink beer all over Mexico, micheladas are cervezas preparadas that add lime juice, ice, and assorted sauces and spices—often including tomato juice and some combination of Worcestershire sauce, soy sauce, hot sauce, and black pepper—to beer in a salt-and-chile-powder-rimmed glass. It’s akin to a beery Bloody Mary: refreshing and pleasingly (if unexpectedly) savory.

Where: Bars/cantinas and restaurants all over Mexico. Our photo is from Oaxaca, a michelada with Negra Modelo beer (32p) at a friendly, nearly 95-year-old cantina called La Farola (Calle 20 de Noviembre 30 nr. Las Casas, map).

When: Daily, 11am-2am

Order: We recommend micheladas con cerveza obscura—with dark beer, like Negra Modelo, Victoria, or Indio. It’s a personal preference, of course, but we find the more flavorful darker beers stand up better to the michelada’s various additions. 

Note: At some places, like Mexico City’s Restaurante Bar Montejo, a classic cantina in Condesa, a michelada means beer with just lime and salt (a.k.a. chelada). Ask if you’re not sure.

 


 



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