It’s not uncommon to see the crowd at least four deep on a Friday night at the bar of this tiny, popular Pilsen taco joint. But the skillfully made tacos and flavorful bebidas make the oft-long wait times worthwhile. The michelada—mixed with Clamato juice, hot sauce and a heavy dose of Worcestershire—is spicy and savory, making darker Negro Modelo its ideal beer mixer. This umami-rich beertail is also the perfect match for a few carne asada tacos, piled high with lightly toothsome, juicy steak and sharp housemade pico de gallo.
For a city that can’t seem to get enough Mexican restaurants, Chicago hasn't seemed to embrace the michelada quite like it's taken to the Bloody Mary. At its best, this South-of-the-Border beertail is a refreshing, pleasantly spicy and lightly effervescent beer Bloody Mary—mixing tomato juice or salsa, lime, spices (to the maker’s taste) and light beer in a chilled salt-rimmed glass. In other words, it’s the ideal companion to chips and guac, carne asada tacos and long, sticky Chicago nights on the patio. At its worst, well, just think of the most unbalanced, watered down, tinny airline Bloody Mary mix you’ve ever had...then add a few ounces of light beer. Here are six micheladas done right, some classic options and some more unique options as well. Salud!
