Michelada is a very popular drink among Hispanics prepared with beer and different combinations ranging from Clamato and salsa to shrimp with cucumber or...
At her business, Piña offers the $15 Michelada en Jarrito, dressed with shrimp and cucumbers in a clay bowl brought from Mexico. She also offers the family option of a tray with six beers, shrimp and cucumber bathed in lime, salt, and sauces and accompanied by tamarind candies for $55.
This season, the star at The Piña Loca is the Pelon Pelo-Chela, which for $38 is served with flavored gummies dipped in made-from-scratch chamoy and accompanied by a snack with nachos and fruit, all in a big cup that represents a piece of Pelon Pelo-Rico, a tamarind candy very popular in Mexico. “The micheladas are one of our star products, we sell more than 100 in a week, they are super popular,” Piña said. “In some places micheladas are bitter because they already have the preparation ready, but here we make it from scratch every time a customer asks us for one.”During the pandemic, this cocktail was one of the products that helped her business stay afloat, Piña said, as people would pick up snacks and drinks to enjoy at home.
Popular history places the origin of the michelada in the 1970s in the city of San Luis Potosí, Mexico, where Michel Esper, a tennis player from the city, always ordered a cocktail of beer, lemon and salt. Micheladas gradually incorporated other ingredients until it reached the combinations offered today, according to
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