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Puesto's Micheladas

Puesto's Red Michelada

Author Brandon Matzek


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


  1. Add tomatoes, tomato juice, japalenos, onion, sea salt, black pepper, lime juice, orange juice and hot sauce to a blender, and blend until smooth.
  2. 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.
  3. Add 2 oz. of the michelada mix to the glass. Fill with ice, then top off with beer. Stir gently to combine.