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Morita Michelada

Quentin Bacon
Cook Time:
20 mins
Prep Time:
10 mins


  • 2 dried morita chiles
  • 6 ounces tomato juice
  • 4 ounces orange juice, preferably freshly squeezed
  • 2 ounces fresh lime juice
  • tablespoons sugar
  • 1 tablespoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • chile-lime salt, for rimming glasses
  • cold Mexican lager

Chef notes

In Oaxaca, our micheladas don't have much or any tomato cocktail mix. We depend on chiles and Worcestershire sauce to add a boost of savory flavor to them. We love them so much that my restaurant launched a bottled line of michelada mix inspired by this recipe.

Swap option: Substitute lime- or grapefruit-flavored sparkling water instead of beer for a nonalcoholic version.



Fill a small saucepan with enough water to cover the chiles and bring the water to a boil over high heat. Remove the pan from the heat. Add the chiles to the hot water and allow them to soften and get tender, about 20 minutes.


Remove the chiles from the water and allow them to cool to room temperature. Put the chiles in a blender and add the tomato juice, orange juice, lime juice, sugar, salt, pepper and Worchestershire sauce. Blend everything until smooth, then strain through a fine mesh sieve into a cup with a pouring spout.


Rim a cold beer glass with the chile-lime salt. Pour about 3 ounces of the michelada mix into a beer glass, add 12 ounces cold lager, and stir to combine. Serve cold.