A passion for food + fashion

Chelada Time

In Drink on March 29, 2009 at 2:17 pm


I attribute the fact that I’m feeling so fresh and scurvy free today to the refreshing Cheladas we enjoyed with friends last night. Cheladas are basically fresh lime juice and light Mexican beer served in an ice-filled glass with a salted rim. (Micheladas, on the other hand, are more savory and include Worcestershire sauce, Maggi seasoning and hot sauce.) Chiladas are very low in alcohol since you’re diluting already light beer with lime juice and ice, and they are super refreshing. There’s nothing quite like having a fridge full of beer and a boatload of limes to get the evening off on the right foot.


Tiny G’s BARNSLIG DJUR Ikea bib ($3.99/set of 2), below, made a great shield from the lime juice splatter on the marble countertop. I really hate juicing citrus, so I love the KitchenAid Citrus Juicer attachment, which makes this a snap.


Hold onto one of the juiced limes, and use it to wet rim of glasses. Then dip glass onto a plate of salt to coat rim. I had a special glass for my friend Adam, who has amassed a truly impressive tiki collection in his garage, complete with a grass skirted tiki bar and a Margarator. ¡Salud!


  1. I made pico de gallo Cheladas last summer…really great. I’ve the recipe around here someplace…

  2. OK, found it..
    Pico Chelada
    1 oz fresh lime juice
    12 oz Mexican beer, dark or light
    1 heaping TBS Fresh Cilantro Pico (see below)…(I prefer more)

    Add lime juice to a pint glass (optionally salt the rim) and fill with ice. Pour in beer and add pico on top. Garnish with fat straw and fresh sprig of cilantro.

    Fresh Cilantro Pico
    1/4 cup coarsely chopped cilantro
    2 Roma tomatos, diced (about a cup)
    2 TBS finely diced white or red onion
    1 or 2 minced fresh jalapenos according to your heat tolerance
    Pinch of kosher salt

    Combine all ingredients in a small bowl and stir to combine. Refrigerate up to 2 hours prior to use.

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