If last week’s heat wave served as any reminder, summer 2019 — once this damn June Gloom is over — is going to be an inferno. And as some of us have secretly known for years, there is practically no remedy for heat better than a cold-ass michelada — that’s any classic Mexican lager, over ice, lime juice, and a mix of seasonings that usually includes Worcestershire sauce, Maggi sauce, any old hot sauce, Clamato, and/or other variations on the theme.
Under some bonafide city heat, “miches” are becoming synonymous with the weekend, the sort of relaxing elixir that perfectly accompanies some fresh mariscos or tacos. No michelada is complete without a salt or salt-and-Tajin rimmed mug.
While L.A. had been dabbling in micheladas since the early 2000s, it’s safe to say that now the city is hip to the michelada across the board. These days, they’re everywhere! And many L.A. food entrepreneurs of course are bringing the latest michelada fad from Mexico, "botanera" style, which is basically the drink topped with a full-blown crown of mariscos. They're sort of like Bloody Marys on steroids.
The origin of the michelada is not definite. One prevailing theory is that the term “michelada” is a portmanteau of the phrase “my cold beer” (like saying “mi chela helada” three times fast). Either way, it is closely associated with the simpler “chelada,” which in Mexico is generally known as a beer with salt and lime, and is usually served as a hangover's "hair of the dog."
But honestly, does it matter right now? Long extended days of summertime heat are just around the corner, and miches better be in your cooling arsenal. This list is nowhere near definitive, but it will help you make a few early maneuvers in the rich landscape of L.A. micheladas. We’ve divided the selections between traditional bars, michelada pop-ups, and botanera-focused IG vendors. A little bit of the old and the new, so ... Enjoy!