We’re only a month away from the official start of Hispanic Heritage Month, but summer is in full force now, and with it, it is time to bring out the micheladas, a drink that harmoniously highlights the flavors of typical treats, such as chiles, cerveza, limón y sal… and that is often used as the holy grail of hangover cures.

What’s the origin of Micheladas?

The michelada became popular in Mexico during the 1940s, when people began mixing beer with hot sauces.

Who invented Micheladas?

The story of its origin has two versions: the first corresponds to Michel Ésper, who is said to have invented the drink in the bar of a sports club in San Luis Potosí; Over time, the preparation became known as “Michelada” in honor of its creator. 

Another version, the simplest, tells that the name is nothing more than the contraction of the phrase “Mi chela helada,” (or my ice cold beer).

With an intense flavor, and for some, even exotic, a true michelada must be prepared with beer, salt, lemon juice and sauces. But the popularity of the mix has extended to more fruit, shrimp, and even frozen shots of tequila or a whole can of been in a cup. Just take a look at one of Los Angeles favorite Miche-spots: La Chupería.

Credit: La Chuperia

The michelada can vary depending on the type of beer chosen. Due to its great variety of styles and flavors, you will find in the michelada the perfect companion for Mexican food, beer. Light beers help to refresh the palate and not lose any flavor of the food. 

So, how do you like your michelada?