Street Cart · Spiced Beer Cocktail
Michelada Cubana
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Baja's version often adds a whole cooked shrimp or a strip of jerky hanging off the rim, turning what's elsewhere just a spiced beer into a food-and-drink combo eaten with a spoon and fork.
Beer is mixed with lime juice, hot sauce, Worcestershire and soy sauce, and Clamato, served in a chili-salt-rimmed glass over ice. Beachside carts and taco stands in Tijuana and Rosarito serve it as a hangover cure and a meal in a cup at once.
Why it's made this way: Baja California's border-town bar culture and proximity to the seafood-heavy Clamato tradition shaped this loaded, savory take on the michelada.
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