Michelada de Pasilla


Preparation info

  • Difficulty


  • Makes 2 cups of mix, enough for



Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

We’ve been serving our michelada since 2000 and it’s been amazing to see it take on a life of its own, thanks to my brother Fernando. He even created a “MicheMobile” and installed a few michelada taps, a legit sound system, a big monitor, and a DJ setup in an old Volkswagen bus. The flavor is inspired by our favorite bar in Oaxaca called La Giralda that makes what we think are the best micheladas in the world. When my brother and I are in Oaxaca, we love going there to kill an entire day just drinking and eating. Their food is a bonus and magically arrives after every round of drinks. The more you drink, the bigger the plates of food get. It’s a good spot to chill for a few hours, drink, and have some hearty, homestyle grub. It is not fancy at all and that is its beauty.

Our brown michelada was inspired by theirs and it’s extremely refreshing. It’s the perfect drink for a Saturday or Sunday afternoon with friends or family. It’s also the perfect brunch drink. It’s perfect for a soccer game. It goes great with tacos or any dish that packs a punch. People eventually started coming to the restaurant just to buy the mix to bring to their family parties. We used to sell it to them in empty tequila bottles because nobody was selling michelada mixes back then. Now, you can find our mix on the shelves of stores all over the city or even order it online.

This recipe is not what you will find in our bottled michelada mix but a spin on it and something closer to what La Giralda has. Although, I don’t think we will ever be able to replicate their amazing flavor.


  • 2 pasilla chiles, stems removed, seeded and toasted
  • ¾ cup (180 ml) tomato juice
  • 5 ounces (150 ml) orange juice
  • ¼ cup (60 ml) lime juice
  • tablespoons sugar
  • 1 tablespoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup (60 ml) Worcestershire sauce
  • Tajin for rimming


Fill a small saucepan with enough water to cover the chiles and bring to a boil over high heat. Remove the pan from the heat. Add the chiles to the hot water, cover, and allow them to soften and get tender for about 20 to 30 minutes.

Remove the chiles from the hot water. Allow to cool and come to room temperature. Add chiles and the rest of the ingredients (minus the tajin and beer) to a blender and blend everything until smooth.

Rim a cold beer glass with tajin. Pour in about 3 ounces of the mix and then 16 ounces of cold lager to combine. Serve cold.