Fresh lime juice with Mexican beer over ice in a salt-rimmed glass makes this chelada recipe very refreshing and tasty.
This is my go-to dish when I’m in Mexico because it’s simple to make and delicious!
What Makes This Chelada So Delicious?
- It’s unbelievably tasty. Seriously. My husband and I travel to Mexico frequently, and “vaso de chelada” is at the top of my list of phrases-I-use-the-most because I can’t get enough of it. When the sun is shining, it’s the only thing I’ll drink on the beach, and I fantasized about them during my pregnancies. I mean, salt cravings + thirst that won’t go away + “off-limits”? What a case of wanting what you can’t have.
- It’s quite simple to create. Despite the fact that it’s a cocktail, there are no infused syrups, no muddled herbs and fruits, and no need for a cocktail shaker.
- It’s really inexpensive, and the components are readily available. Fresh limes, ice, a pinch of salt, and a couple beers are all you need.
- If you want something to go with Mexican meals but don’t want to drink margaritas, cheladas are a terrific solution. They go great with so many different recipes! Serve alongside carnitas nachos, carne asada fries, shredded chicken tacos, or Mexican stuffed peppers.
Beer – Choosing the right beer is crucial to a successful chelada. You want something light and crisp with a refreshing flavor, rather than something heavy or overbearing.
For cheladas in the United States, I prefer Dos Equis, but you could use Modelo, Tecate, or something similar. Also, make sure your beer is as cold as possible!
Lime Juice – I can’t stress enough how important it is to utilize fresh lime juice rather than bottled lime juice. What’s even better is that you may customize the amount of lime juice in your chelada to your liking.
I can’t get enough lime flavor, but my husband loves his chelada to be a little lighter, so I use the juice from two limes while he only uses one.
- A michelada is a spicy version of a chelada. It’s similar, but most varieties go a step farther by adding Clamato juice, Worcestershire sauce, soy sauce, and spicy sauce to the beer + lime juice mix.
- If you don’t want to use ice cubes, freeze your empty glass for at least 30 minutes before creating your drink. The frosted glass will keep your chelada cool without diluting it.
- Is it better to salt or not to salt? The salted rim is completely optional, so you can leave it out if you like, but I think it really enhances the drink. If you want to add a little spice and lime flavor to your salt, Tajin is a terrific option.
Chelada (Mexican Beer)
|5 minutes to prepare
0 minutes to cook
5 minutes total
Fresh lime juice with Mexican beer over ice in a salt-rimmed glass makes this chelada recipe very refreshing and tasty. This is my go-to dish when I’m in Mexico because it’s simple to make and delicious!
- juice of 1 large lime see Notes
- salt or Tajin for the rim of the glass
- 1 12-ounce bottle of Mexican beer Dos Equis lager, etc.
- 1-2 handfuls of ice
- lime wedges are optional, for garnish
- Flat bowl or small plate (2)
- Drinking glass
Instructions For Chelada
- Fill a flat, flat bowl or plate with lime juice that is slightly wider than the rim of the glass. In another flat bowl or plate of similar size, pour salt or Tajin.
- Dip the rim of the glass in lime juice, then into salt or Tajin. Shake the glass gently to remove any excess.
- Half-fill the glass with ice. Pour lime juice from the bowl over ice in a glass, then top with beer. To control foam, tilt the glass as you pour.
Serve and have fun.
- O prefers his cheladas to be thinner on the lime juice than I do. I use two limes, but he only uses one. Use as little or as much as you want!
- Keep in mind that you will not use the entire bottle of beer for your first chelada, so save some and top off your glass as needed.
The recipe makes one chelada. The nutritional statistics indicated are for one chelada made with Dos Equis lager. The macros may differ somewhat depending on the brand and type of components used.
Serving: 1chelada, Calories: 139kcal, Carbohydrates: 14g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 1mg, Potassium: 35mg, Fiber: 1g, Sugar: 1g, Vitamin A: 15IU, Vitamin C: 9mg, Calcium: 4mg, Iron: 1mg, Net Carbs: 13g