We developed these original spice blends at the L.A. Times Test Kitchen in El Segundo, Calif. These two new mixes, made in collaboration with single-source spice blenders Burlap & Barrel, go on sale ...

The Chuper michelada La Chupería. The drink's origin is the stuff of culinary urban legend. (Mariah Tauger/Los Angeles Times) The first time I experienced the revelation of a michelada cocktail, a ...

The ice-cold cocktail is delicious in its simplest form — and it’s also endlessly customizable. By Rebekah Peppler A classic Mexican beer-based cocktail, the deeply chilled, lightly effervescent ...

The five basic types of micheladas, from left: gomichela, michelada botanera, chelada, michelada and michelagua (Susana Sanchez / Los Angeles Times) There is no truer measure of a food’s popularity ...

When Twang released pickle beer salt earlier this year, adding a pucker-inducing ending to an iced cold brew, it was apparent the San Antonio food brand aimed to expand its presence in the bar and ...

Lime and salt are a gateway to michelada culture, and a crucial element to the story of the beer cocktail’s evolution across many places at once. Once a niche drink, spice-spiked micheladas are not ...

The perfect michelada is a mindfuck. Cold beer and lime offer the promise of refreshment, and then the other stuff hits. An undercurrent of hot sauce makes your mouth start to burn and you reach for a ...

The Michelada is a quintessential beer cocktail. Hell, I’d go so far as to call it the best beer cocktail. The mix of hot sauce, lime, salt, and light lager beer just works. It’s amazingly refreshing ...

The michelada is a delicious Mexican drink made with beer, lime juice and assorted spices and sauces. Today is the day to celebrate this spicy yet refreshing cocktail and if you’re ready for a sip, ...

While some people think a michelada is just a bloody mary made with beer instead of vodka, fans of the famous Mexican favorite that's risen in popularity in the U.S. know there's a little more to ...

The first time I experienced the revelation of a michelada cocktail, a work mate had just handed me an icy mug filled with lager, lime and savory sauces. It was the summer of 2002 in Mexico City, and ...

There is no truer measure of a food’s popularity than the race to modify or reinterpret it. Through that lens, the michelada rules. It is the monarch of day-drinking in Southern California and part of ...