A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from November 29, 2006
Michelada ("my cold beer")

The Michelada ("my cold beer” is the best translation) is cold beer with lime juice, chile pepper, and a few other extras. The Mexican drink became popular from August 2001, when an NPR story and a New York Times story spread news of the drink to the United States.

The Michelada appears on many “Tex-Mex” menus.

Wikipedia: Michelada
The Michelada is a popular Mexican alcoholic beverage of a genre known in Spanish as cerveza preparada (prepared beer) and in English as a variety of cocktail. There are several variations. In some cases it is similar to a Bloody Mary but containing Mexican beer instead of vodka, although a less complicated concoction of Mexican beer with sauces and lime juice added (see recipe below) is also referred to as a Michelada. The drink dates back to the 1940s, when mixing beer with hot sauce or salsa became popular in Mexico. In recent years, the drink has begun to become popular in the United States, and now various ready-made mixes are marketed and sold to US consumers. If the Michelada has any type of hot sauce in it, in Mexico it may be called a “Michelada Cubana” (no relation to Cuba has been found, just as with the Torta Cubana).

Simply mixing beer with tomato juice is a popular version of cerveza preparada, but if lacking the salsa inglesa (Worcestershire sauce) or Maggi sauce, this concoction would usually not be referred as a michelada. 

Companies hope to make inroads in U.S. market with spicy ‘michelada’
Associated Press
Updated: 12:14 p.m. ET Oct 3, 2005
MEXICO CITY - Now that Americans have become accustomed to sticking lime wedges in their beers, Mexican companies are hoping they will start reaching for cold ones with a spicy kick.

Brewers, distributors and a company selling a pre-made mix are trying to cash in on the michelada — beer served with lime juice, assorted sweet-and-sour spices, chile pepper, ice and a salted rim — which has been a best seller south of the border for decades.
Apocryphal origins
No one knows for sure where the michelada (mee-cha-LAH-dah) was invented, though bar owners all over Mexico claim they devised the recipe.

What goes in a michelada also depends on who you talk to. All include lime juice and salt, but recipes may call for adding Worcestershire sauce, liquid seasoning and soy sauce. Others include black pepper.

Using bottled hot sauce instead of chile pepper is becoming more common, though some prefer to leave out the spicy stuff altogether.

Even the meaning of its name is subject to debate. But most agree it comes from “mi chela helada,” Mexican slang for “My Cold Beer.”

Making a Michelada
Secrets to Mexico’s Latest Rage Drink

Aug. 15, 2001—There’s a new drink percolating up from the border, and depending on your taste in libations, it could be your latest fave—or have you rushing back to your glass of Chardonnay.

It’s called the michelada, and loosely translated from Spanish, it means “my cold beer.” It got its start in Mexico, and now it’s available in border areas of the United States.

NPR’s Noah Adams spoke with Charles Davis, president of Habagallo Foods in McAllen, Texas, about his new ready-made mix for the cocktail. Davis claims he’s the first and only person in the United States to market the mix—a concoction of lime, Worcestershire sauce, soy sauce, hot sauce and Maggi beef seasoning, with beer added as you sip.

The recipe, if you can’t find Davis’ mix at the liquor store:

1/2 lime, preferably a Key lime
Coarse salt
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black pepper
1 dash Maggi seasoning, optional
12 ounces beer, preferably a dark Mexican beer like Negra Modelo.

• Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
• Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired.
• Pour in beer, stir and serve, adding more beer as you sip.

Yield: 1 cocktail

Google Groups: rec.food.drink.beer
From:  Joseph Nicholas
Date:  Mon, Mar 13 1995 7:37 pm

A popular drink in Mexico is “michelada”, which is beer with lime juice, tobasco, and worchestershire sauce, served over ice with salt around the rim.  Since many beers served in Mexico can have nasty off flavors, it isn’t as bad as you might think.

Mambo Seafood (Houston, TX)
Try our Famous

Goods and Services (CANCELLED) IC 042. US 100 101. G & S: restaurant services
Mark Drawing Code (1) TYPED DRAWING
Design Search Code
Serial Number 74512404
Filing Date April 14, 1994
Current Filing Basis 44E
Original Filing Basis 44E
Published for Opposition August 29, 1995
Registration Number 1936522
Registration Date November 21, 1995
Owner (REGISTRANT) Aristi, Carlo Perez INDIVIDUAL MEXICO Leibnitz 67, Colonia Nueva Anzures 11590 Mexico D.F. MEXICO
(REGISTRANT) Cruz, Javier Martinez INDIVIDUAL MEXICO Leibnitz 67, Colonia Nueva Anzures 11590 Mexico D.F. MEXICO
Attorney of Record LINDA L. BERKOWITZ
Live/Dead Indicator DEAD
Cancellation Date August 24, 2002

Goods and Services IC 032. US 045 046 048. G & S: Beer and syrup for preparing beverages. FIRST USE: 19960731. FIRST USE IN COMMERCE: 19960731
Standard Characters Claimed
Design Search Code
Serial Number 78975643
Filing Date December 9, 2003
Current Filing Basis 1A
Original Filing Basis 1B
Owner (APPLICANT) MAMBO SEAFOOD #1, INC. CORPORATION TEXAS 6697 Hillcroft Street Houston TEXAS 77081
Attorney of Record Daniel B. Schein, Ph.D. Esq.
Type of Mark TRADEMARK
Register PRINCIPAL-2(F)
Live/Dead Indicator LIVE

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (1) Comments • Wednesday, November 29, 2006 • Permalink