In Mexico City, the Michelada Is Democracy at Work
Pared down to its beer-lime-salt core or doctored up with gin and parmesan cheese, the CDMX classic is a reflection of the city itself.
- story: Alonso Ruvalcaba
- photos: Felipe Luna
Micheladas Beyond Mexico
The ubiquitous beer cocktail has become a canvas for regional flavors, from fish sauce to yuzu and more.
- story: Tatiana Bautista
- photo: PUNCH
But Seriously, What Is a Michelada?
The Michelada has gone baroque, causing an identity crisis for what was once just a dressed can of beer.
- story: Tina Vasquez
- photo: Lizzie Munro
Three Bartenders Take on the “Margaladaoma”
In "Bartender's Choice," we challenge some of our favorite bartenders with a drink order and see what they come up with. In a tribute to Cinco de Mayo, Dan Greenbaum,…
- story: Punch Staff
- photo: Lizzie Munro
Margaladaoma Ice Pops
The Cinco De Mayo frozen cocktail scene just got a little more fiestacated with this mashup of a Margarita, Michelada and a Paloma in the form of an Otter Pop.
Five New Takes on the Michelada
Here, five bars offer new spins on the beloved hair-of-the-dog drink, from one fueled by yuzu and miso to another with a papaya sangrita.
- story: Punch Staff
- photo: Lizzie Munro
Leyenda’s Michelada
Ivy Mix's take on the Michelada swaps the tomato base with a citrusy, spicy sangrita.
Michelada de la Madre
In his Michelada de la Madre, Jason Eisner offers an herbaceous riff on the classic.
