Paul Sauter is the beverage manager at Mercadito in Chicago
One of my favorite drinks is a Michelada. In Chicago there are amazing restaurants that make amazing Micheladas. But there is only one place that makes me feel the Ratatouille effect [and crave one] and that place is Mercadito.
I grew up in Mexico and would frequent many bars with my family to try different Margaritas, mezcals, etc. One night with my cousins, we went to this bar that was off the beach in Puerto Vallarta. One of my cousins asked me if I had ever had a Michelada and I said no.
She grabs the bartender’s attention and requests it. He looks at me and said, “Que chela?” which means, what beer? Corona, I replied. He then starts pouring hot sauce, honey, salt, pepper, Worcestershire sauce and lime juice into a blender and then blends them on low. Not to crush it but to lightly blend it.
Then, he poured it into an old Space Jam McDonald’s 64-oz. cup and topped it off with two bottles of Coronas. That was the best thing I have ever tried in a bar.
Flash forward to Mercadito. When we opened, I suggested we do the Michelada in that manner and we did, though we have since simplified the recipe to make it more agreeable to guests. But we do pull out the full recipe during special occasions, spirit dinners with partner vendors and for the staff to enjoy occasionally. It’s what I am still drinking now!
Mercadito Michelada
1 oz. Worcestershire sauce
1 oz. Fresh lime juice
2-3 drops of Hot sauce (optional)
Beer (lagers work best, such as Modelo Especial, Pacifico, Dos Equis, etc.)
Add ingredients to glass of ice and fill with beer. Garnish with lime wedge.
