The streets will be flowing with tequila today, but consider going against the margarita tidal wave and opt for the humble michelada instead.
This savory beer-based cocktail is like a Bloody Mary with bubbles--a refreshing, crisp drink that will take the edge off the rising temperature.
Micheladas are usually made with Worcestershire, hot sauce, lime and salt, but they vary from region to region in Mexico, where aficionados argue whether they should or shouldn't contain tomato (or Clamato) juice and what brands of beer and hot sauce work best. However it's made, a michelada is a drink that keeps on giving: There's an initial spicy, tart, tangy kick that mellows out as you add more beer (extra is usually served on the side). And it makes a perfect foil for oysters, tacos or chips and guacamole.
Any Mexican restaurant that sells beer will make a michelada, but we're partial to the one ($6) at Silver Lake's Malo. Beverage manager Christine D'Abrosca adds a pinch of Tajin chile-lime powder to her recipe, and while she suggests using a lighter beer like Pacifico or Tecate, we prefer the darker Negro Modelo.
Don't feel like dealing with the Cinco de Mayo crowds? Make one at home: Click here for the recipe (pdf).
Malo, 4326 W. Sunset Blvd., Silver Lake; 323-664-1011 or malorestaurant.com