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When you eat fresh oysters, if you drink anything else than Michelada cocktail, perhaps you have lost 70% of the combined delicacy.

According to wikipedia, the Michelada cocktail is often related as a Mexican drink, there is neither a clear nor official origin of the name, but the most spread versions says that the name came after Mexico's Revolution General Augusto Michel, from San Luis Potosí in central Mexico who used to drink his beer at his favourite restaurant added with some spicy sauces and lemon juice. The other version of the origin of the name, also pointing to San Luis Potosí, says "Michel Esper" invented it in the "Club Deportivo Potosino".

As you can see more than one recipe listed here, there is a difference between international version, Cuban version and Mexican version. However, 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. 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 US, and now various ready-made mixes are marketed and sold to US consumers.

The dispute kept going on. If you are interested, click here to participate. I am a suspicious guy. I would only confirm after personally taste the cocktail. For that, last week, my friend and I took the invitation to travel 50 miles round-trip to Captain Tom's Seafood & Oyster Bar to try. 3 days later, we came to another restaurant and found the opposite experience. Yesterday, we returned to Captain Tom's under arrangement and Carlos Castellano tipped us:

1. Squeeze half of green lemon in a "frozen" mug.
2. Add a pinch of salt.
3. Add about 4 spoons of mixture of Tabasco sauce, Lea & Perrins Worcestershire sauce, Cajun Chef’s Hot sauce.
4. Add one live oyster.
5. Pour a cold 12fl-oz bottle of Corona Extra and mix. Served “straight up” (without ice).

Unless you are allergic to oyster or beer, once trying this, you will be addict to it. I have read a book with the prime philosophy that “foods and drinks help maintain tradition and culture” and I found no reason yet to claim it’s wrong.

I’d like to dedicate today post to Kiet Luu who drove me from Los Angeles to Tijuana, Mexico last year as for me to taste his favorite fresh blanca almeja (white clamp) that came with Tapatío sauce.


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