Tried to make a Michelada el Bajio, which I found on the substack of chef José Andrés. It’s not really a recipe … more of a concept. The drink is from bartender Diego Cardenas of Oyamel restaurant in New York City. Cardenas is from the city of León, which is in the lowlands of el Bajio. Thus, Michelada el Bajio.
It’s not a clamato or tomato juice-type michelada. Cardenas makes a miche mix from two dark umami flavors, Worchestershire and Maggi Jugo, along with hot sauce and Tajin. Then you add lime and beer. Cardenas prefers dark beer like Modelo Negro, but I’m trying Modelo Especial.
Miche Mix
Hot sauce
Worcestershire
Maggi Jugo
Tajín
A sprinkle of chicken bouillon
Serve it with lime and cold beer
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