When I drink a Michelada, I expect to experience an almost uncomfortable burn from the capsaicin-heavy hot sauce. I want my mouth to salivate from a generous pinch of salt. I look forward to the extreme contrast between the blazing spiciness and icy cold temperature. Sadly, this prefabricated beer cocktail falls flat; not even the chilliest can compares to a proper Michelada served over ice.
Here's my main gripe: there's not much that distinguishes it from ordinary Tecate. On the nose, there's a hint of lime and an unidentifiable chemical scent that could be contributed from the caramel color and ambiguous "flavors of spices." At first, the Tecate hits you with a bit of lime and chile flavor, but it fizzles quickly and finishes as if the beer had been left out to boil in a Solo cup in the hot Summer sun. While I had high hopes, the canned Tecate Michelada is a poor representation of "la auténtica Michelada," and I recommend sticking to your own seasoning devices.
Photo: Nicole Perry