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How to Make The Best Michelada

One question we often get asked at our weekly farmer’s markets visits (BTW - yes we are at weekly farmer’s markets) is “how do you make the perfect michelada?” Well, ask no more friends! In this post, we are going to get into the details of making the perfect Momo’s michelada, why it is actually important to follow these steps, and we’ll get into the age-old debate of to rim the glass or to not rim the glass.


Let’s get started:


A Recipe for Success


The best way to create the perfect michelada is to start with a chilled glass. We recommend a 14oz.-16oz. Frosted mug or pilsner glass, but any cup or glass you have of this size would work perfectly. The reason behind the chilled glass is so that you don’t have to add ice to your michelada.


What, no ice? Hear me out. If you add ice to your glass, the ratio of mix to beer will be off due to displacement. In addition, over time the ice will melt, dilute your miche, and you won’t be able to achieve a first sip that is the same as the last glug. Also doesn’t it suck when you can't even fit your whole beer in your glass?! By the time you finish adding the rest of your beer the ice has diluted the cocktail and there isn’t the proper amount of mix in the glass anymore.So there you go, frosted glass, no ice.


To your frosted glass, add:

  • 2 oz. Momo’s Michelada Mix (the best michelada mix of all time)

  • Cerveza of your choice

But which cerveza? That is totally up to you. Some of our personal faves are Victoria, Negro Modelo, and Shiner Orale, but the choice is yours. If you’re looking for a more off-beat option, check out this recent post where KC reviewed some truly “interesting” pairings.


Why is it important to follow this method?


Over the course of developing Momo’s, we put in the man hours and tasted the micheladas to make sure that our mix would provide a perfect blend of sweetness, savory and spice. That can only be achieved with the above ratios.


Also, we want you to always know what you’re getting when you crack in to a bottle of Momo’s. By following these directions, your first michelada out of the bottle will taste the same, and more importantly just as good, as the last. If you follow our recipe for micheladas, we can ensure that you are getting the best flavor profile every single time.


Finally, this is the exact recipe we give to our restaurant partners. So if you go to brunch at Bouldin Creek Cafe or dinner at Phoebe’s Diner, you’ll get the same high quality michelada as you will from your at home mix.


But I thought Micheladas came with rim salt…


Oftentimes when you order a michelada at a restaurant or bar, it comes rimmed with salt or more commonly Tajin. Now, don’t get us wrong, Tajin is a beautiful thing. We love to sprinkle some on watermelon in the summer for the perfect savory sweet snack, but when paired with a Momo’s michelada it’s not complimentary in our opinion. can spell disaster.


Once you take a lick of Tajin, everything afterwards just tastes bland. We feel like our mix is perfect just the way we crafted it up and only add rim salt for some photos to make it look instagram sexy. Lastly, if the michelada mix is good on its own, you don’t need to over complicate things.


But I’ll let you in on a little secret…


We are developing our own Momo’s rim salt that is complementary to not only our mix, but has a very unique flavor and look . We have been making some little changes and selling our salt at markets throughout December, and soon we will lock in our recipe and start making our rim salt for everyone to enjoy. As always it has been crafted with the same attention to detail as our michelada mix.So keep your eyes peeled for Momo’s rim salt, or subscribe to our email list here and we’ll let you know when it is available for purchase.




There you have it michelada fans, our recommendations for the perfect michelada. If you have any more questions about how to do it, or why we use a specific method, drop in the comments of this post or hit us up on social media.


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