Chelada

Story

Chelada na di pure ancestor of Michelada—e be like celebration wey dem strip down for beer, lime and salt wey don dey refresh Mexicans since long time before di tasty Michelada variations take over. Some people say na dis na di original way, di drink wey Michel Ésper first create before other people add dia sauces and seasonings. For some parts of Mexico, 'Chelada' mean dis simple combination only, while 'Michelada' dey refer to di dressed-up versions. Dis one na beer drinking wey dem reduce to im most refreshing essence. Di taste dey bright, clean and e dey refresh person well well—di sour wey dey inside fresh lime juice go cut through di malt sweetness of di beer, di salt rim go make every flavor strong and go make you reach for another sip. No complexity dey distract from di main experience: na about how to make good beer better for hot weather. E get di taste of summer, beach days and enjoyment wey no get shakara. Cheladas dey attract beer lovers wey want improvement without wahala, people wey think say Micheladas too busy, and anybody wey dey find di most refreshing beer experience. E dey perfect for beach days, backyard cookouts, to watch sports, or any moment when regular beer dey look like e almost—but no really—enough. Pro Tips: Di lime must fresh—bottle lime juice go disappoint you. Use light Mexican lager for di best results; dark or hoppy beers no dey work well. Some traditional people go squeeze di lime and rub am around di glass rim before dem add salt. Di glass must cold well well—put am for freezer 30 minutes before. Keep am simple: di beauty of Chelada dey for im restraint.