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    Home / Recipes / Ingredient / Alcohol

    3 May 24, 2013 Alcohol  |   Jump to Recipe

    Puesto’s Red Michelada

    Puesto's Micheladas

    This post may contain affiliate links.

    If you are currently on the hunt for that perfect cocktail for Memorial Day weekend, stop here. ย I’ve got one for you. ย This Red Michelada comes from one of my new favorite Mexican hot spots, Puesto. ย The most basic micheladas are made with beer, hot sauce, lime and salt. ย Puesto’s Red Michelada is made with a bold blend of beer, fresh tomato, tomato juice, roasted jalapeno, onion, orange juice, lime juice and hot sauce. ย Finished with a chile-salt rim, this tall glass of Mexican deliciousness is spicy, savory and surprisingly refreshing. ย Enjoy one of these Red Micheladas grillside while you soak up some gorgeous afternoon sun. ย I know that’s what I’ll be doing this Memorial Day.

    In addition to this spicy libation, the man and I enjoyed a number of other tasty treats at Puesto including a flight of tacos, shrimp ceviche and two frosty paletas. ย Continue reading for the recipe plus a recap of the entire lunch.

    Puesto Sign

    I had a good feeling about Puesto even before I had my first bite. ย The space is beautiful and there was a line of people stretched almost to the door (always a good sign). ย They get bonus points for having some Chor Boogie artwork on their walls. ย Chor and I worked on a projectย together back in 2011, so I always get excited when I spot his work out and about.

    Puesto Interior

    Puesto serves a number of Mexican street food specialties including tacos, bowls, salads, guac, elote, ceviche, and much more. ย Everything is super fresh and super tasty. ย The four tacos shown above are: Grilled Shrimp, Carne Asada, Chicken al Pastor, and Zucchini & Cactus. ย All served on handmade tortillas.

    Taco Greens

    The shrimp taco featured Mexican rice, tinga, pineapple salsa and several succulent, grilled shrimp. ย Puesto’s tinga is a deeply hued condiment made of melting onions, hibiscus and chipotle pepper. ย They seriously need to bottle this and sell it. ย So yum. ย With just one bite, I sunk my teeth into a fat grilled shrimp, releasing an explosion of bright flavor. ย I almost didn’t want to share this one with Jorge.

    In addition to the shrimp taco, I also loved the chicken and veggie options. ย Made with marinated chicken, tinga, cheese and pineapple, the Chicken al Pastor taco was my second favorite. ย I enjoy every single bite of this sweet-salty-spicy taco. ย The Zucchini & Cactus taco surprised me the most. ย Every time I see a menu item that includes zucchini flowers, I just have to order it. ย I mean, who doesn’t love the idea of eating flowers? ย But my intrigue and excitement is usually followed by disappointment. ย Often the zucchini flowers are drowned in cheese and grease, resulting in a quite unpleasant texture. ย This was totally not the case at Puesto. ย The Zucchini & Cactus taco featured a mixture of wonderfully spiced zucchini flower and cactus topped with griddled cheese. ย Definitely no disappointment here.

    I’m not going to dive in to the Carne Asada taco that much because, to be honest, I’ve had better. ย It was good, but nothing to write home about. ย Jorge really liked it though.

    Micheladas

    Chair Drinks

    Accompanying this taco tasting, were two ice cold micheladas, the Red Traditional (recipe below) and the Green El Rey del Patio. ย The red variety was made with tomato, chile and orange. ย The green with tomatillo, jalapeno, cucumber and lime. ย Both beer cocktails were spicy and refreshing.

    I’m a big fan of ceviche, so I just had to try Puesto’s version. ย Made with chopped shrimp, tomato, cilantro and lime, the ceviche was pretty good. ย I’d give it an A+ for portion size, a B- on texture, and an A for flavor. ย We were served a sizeable bucket of crispy, crunchy tortilla chips, and a smaller bucket of shrimp ceviche. ย Jorge and I were snacking on it for a while, and we never made it to the end! ย The shrimp seemed a little on the tough side, but the flavors were bold, bright and quite enjoyable.

    We finished our meal with a couple of paletas (Mexican ice pops). ย I was glad to see that Puesto was serving up some local paletas from San Diego’s Viva Pops. ย Jorge got the Mexican Chocolate flavor and I got Salted Caramel. ย Who can resist salted caramel nowadays? ย The pops were a little on the small side, but the flavors were pretty darn good. And after a big meal, these small sweet treats were just perfect.

    Paletas

    A big thanks to Puesto for hosting Jorge and I for lunch. ย Here’s the recipe for Puesto’s Red Michelada.

    Puesto's Micheladas

    Puesto's Red Michelada

    by Brandon Matzek
    No ratings yet
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    Ingredients
      

    For the michelada mix:

    • 10 to matoes
    • 2 cups tomato juice
    • 3 jalapeno roasted, skin and seeds removed
    • 1/2 cup diced onion
    • 1 tablespoon finely ground sea salt
    • 1 teaspoon freshly ground black pepper
    • 1 cup lime juice
    • 1/2 cup orange juice
    • 1/2 cup hot sauce (Tabasco, Tapatio or Cholula would work here)

    For the micheladas:

    • Mexican beer (like Corona)
    • Ice
    • Lime wedges, for serving
    • Finely ground sea salt, for serving
    • Chile powder, for serving

    Instructions
     

    • Add tomatoes, tomato juice, japalenos, onion, sea salt, black pepper, lime juice, orange juice and hot sauce to a blender, and blend until smooth.
    • Wet the rim of a pint glass with a lime wedge. Add equal parts salt and chile powder to shallow plate, stirring to combine. Run the outer edge of the pint glass in the salt-chile mixture.
    • Add 2 oz. of the michelada mix to the glass. Fill with ice, then top off with beer. Stir gently to combine.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    3
    Brandon and Federico
    Brandon

    Iโ€™m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Alcohol Tags: beer, black pepper, chili powder, hot sauce, jalapeno, lime, onion, orange, sea salt, tomato, tomato juice

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      May 24, 2013 at 9:02 pm

      Looks like a NICE way to spend lunch…or the afternoon…or evening ๐Ÿ™‚ Thanks for the in depth review and I’ve never been but need to add it to my mental list. If for nothing else the great looking drinks!

      Reply
      • Brandon Matzek says

        June 15, 2013 at 6:38 pm

        I think you’d really like the vegetarian option. Super tasty. And there’s always a Viva Pop ๐Ÿ™‚

        Reply
    2. Kiran @ KiranTarun.com says

      May 25, 2013 at 12:24 am

      Can’t go wrong with yummy Mexican delights! Especially paletas!

      Reply
    3. Judit + Corina @WineDineDaily says

      May 27, 2013 at 12:39 pm

      Thank you Brandon for this TASTY review, everything looks so fresh and mouthwateringly delicious! The next time we come to San Diego we just have try Puesto.
      Happy Memorial Day and Cheers!
      J+C

      Reply
      • Brandon Matzek says

        June 15, 2013 at 6:38 pm

        You’re welcome! Glad you enjoyed.

        Reply
    4. Darlene says

      May 29, 2013 at 8:09 am

      I love that they’re finally serving paletas. Do they still have frozen horchata? I often dream of it.

      Reply
      • Brandon Matzek says

        June 15, 2013 at 6:39 pm

        Gosh, I didn’t see the frozen horchata!! Now I need to go back ๐Ÿ™‚

        Reply
    5. J.S. @ Sun Diego Eats says

      May 29, 2013 at 9:39 pm

      Hmm I juuust started liking Bloody Mary’s, I think Puesto’s Michelada should be next on my to-try list!

      Reply
      • Brandon Matzek says

        June 15, 2013 at 6:40 pm

        You should go visit! A michelada isn’t as strong as bloody mary. But still good.

        Reply
    6. Larik says

      June 18, 2013 at 10:04 am

      loving the on-location reviews!

      Reply
      • Brandon Matzek says

        July 23, 2013 at 9:23 am

        Thanks Lar ๐Ÿ™‚ I’m hoping to do a few more this year!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read Moreโ€ฆ


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