It’s so popular that Miller and Budweiser have created their own versions of michelada, but of course there’s nothing like the real thing. It sounds odd, but it’s refreshing and well suited to a hot day-or a rough morning.If the spices sound a bit much, try a simple version, which blends just lime juice and salt with a light beer, like Corona or Tecate. Some versions also include soy sauce or Maggi seasoning. A michelada (or chelada in some parts) infuses cerveza with lime, coarse salt, pepper, and shots of Worcestershire and/or Tabasco sauce, served in a chilled, salt-rimmed glass. Southern Mexicans like to add some spice to their food-and their beer. The dish is topped with onions sauteed with coriander and a bit of sugar.Julio Bermejo of Tommy’s Mexican Restaurant in San Francisco, which serves Yucatecan specialties, says his favorite restaurant in Yucatán is Restaurante El Príncipe Tutul-Xiu, in Maní: “They make the best poc chuc on Earth!” The orange juice refreshes the salted pork and gives it a tangy flavor-“sour orange” is a variety of orange the juice hasn’t gone sour. Slow-cooked pork is combined with sour orange juice and vinegar to temper the saltiness of the meat.
This distinctly Yucatecan dish dates to the days before refrigeration, when meat was preserved with salt. Don’t expect to find lots of Hass avocados in the Maya world-there are many other varieties, most of which are bigger.In 1917, Wilson Popenoe, a California Avocado Association explorer, reported why Guatemalan avocados are best: “The flesh is of a deeper yellow color, smoother, more buttery texture, and richer flavor than any varieties yet known in the United States.” Even today a person from Antigua Guatemala is called a panza verde, or green belly, because of the region's reliance on avocados in hard times.Combined with chilis, garlic, cilantro, onions, and lime or lemon, avocados become guacamole, a sumptuous appetizer. The avocado, originating in southern Mexico and Guatemala, is loved for its rich taste and creamy texture and was a treasured crop of the ancient Maya. To learn more about cacao and taste chocolate, visit the Ecomuseo del Cacao in the Puuc region of Yucatán, Avocados and Guacamole When the Spanish invaded Maya lands in the 1500s, they adopted the beverage, adding sugar and milk to make it sweet and creamy. Ek Chuah, the Maya god of merchants and trade, was also the patron of the cacao crop. For the Maya, cacao was a sacred gift of the gods, and cacao beans were used as currency. Instead they took their chocolate as a ceremonial elixir and a savory mood enhancer. The ancient Maya didn’t make candy bars, nor did they add sugar and milk to the cacao. Cacao is endemic to the lands of the Maya, who were the first to take the seeds of the fruit and roast them to make hot chocolate.
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