Chalk it up to spring fever, but we just can’t get our mind off micheladas, those zesty, zany Mexican concoctions of beer, ice, salt, lime, Worcestershire sauce, and Tabasco.
According to Eric Williams, chef-owner of Ohio City’s Momocho
(1835 Fulton Road), the drink --- poured over ice and served in a salt-rimmed glass -- was invented as a way for rural Mexicans to enjoy the benefits of a “cold” beer, without refrigeration. (Hence the name, which translates roughly as “my cold brewski.”) ...
Personally, it’s not the chill factor that fires us up. Mainly, we just dig the salty, spicy taste – so packed with Mexican umami, it’s more like food than drink. As the base beer, our pick is the smooth, dark Negra Modelo, which seems to contribute an almost chewable heft; alternatively, Williams also recommends the crisper Tecate, Pacifico, or Corona. Enjoy one with warm chips and a blast of spicy salsa, and just feel those tastebuds tango!
At Momocho, the made-to-order micheladas are priced just fifty cents above the price of the base beer. We also like the ones served at Abuelo’s
(26100 Harvard Road, in Highland Heights) where our Negra Modelo-based fave costs $4.25.
For more michelada facts and a recipe, check out this 2001 article from National Public Radio
. -- Elaine T. Cicora
Read Elaine Cicora's restaurant reviews, food news, and comprehensive dining guide on the restaurant page at clevescene.com.