Edible Insects Recipe: Michelada
Dec. 1, 2019
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I love Micheladas, and not just because I'm practically named after them! That beer tastes great with a crisp citrus addition has been figured out in almost every country—in Spain it's called a clara, in much of Europe it's called a Radler, and in Bavaria there is a Russe, which is lemonade mixed with their local Weizenbier (wheat beer). Micheladas are Mexico's variation on this theme, made spicy with the addition of hot sauce, and made even better now with a rim of your favorite insect salt.
Total: 5 mins; Serves 1
- 1 tablespoon sal de gusano, homemade or Merci Mercado, or cricket salt
- 1 lime; quartered
- 1/2 cup ice cubes
- 2 dashes hot sauce (tabasco, cholula, etc); to taste (optional)
- 1 dash worcestershire sauce (optional)
- 1 dash soy sauce, (optional)
- 12 oz. mexican lager such as corona, sol, or tecate
1. Pour insect salt onto a small plate or bowl, bigger than rim of the glass you will be drinking out of. Cut the lime into quarters. Cut a notch in the thick and fruity part of the lime quarter, and rub the notch around the rim of the glass. Roll the lip of the glass around in the salt, to salt the rim completely. Fill the glass with ice cubes carefully, so as to not disturb the salt rim.
2. Squeeze the remainder of the lime juice out over the ice cubes. Then splash in the optional sauces: hot sauce, Worcestershire sauce, and soy sauce, if using.
3. Pour the beer slowly, taking care not to disturb the salt rim or gather too much foam. Stir lightly, and serve immediately and responsibly—ie not to minors, a person who is past the point of inebriation, or to anyone with a history of substance abuse problems.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!