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Never choose between a drink and an appetizer again. A wow-worthy cocktail, the Mother-of-All Michelada has everything you could ever want: refreshing Mexican beer, kicks of citrus and spice, and enough shrimp to go around (the rim of your glass, at least). Seriously, this Michelada is a luxury Mexican vacation in a margarita glass, so take a sip, pop a shrimp, and soak it in. 🏖


(Serves Two)
For the rim of the glass:
  • 6 shrimp, peeled and deveined, then sauteed in Tabañero Chile Lime Seasoning, for garnish
  • 1 tbsp olive oil
  • 1 tbsp Tabañero Chile Lime Seasoning
  • 1 tbsp coarse salt
  • Lime wedges, for garnish
  • Celery sticks with leaves, for garnish
  • 1 jalapeño pepper, sliced, for garnish


  1. Begin by sprinkling Tabañero Chile Lime Seasoning on raw shrimp. Add olive oil to a hot skillet, and add in seasoned shrimp. Saute the shrimp for 1-2 minutes a side, just until pink and fully cooked through.
  2. Prepare the rim of the glass. First, combine coarse salt and Tabañero Chile Lime Seasoning in a shallow plate. Rub the rims of the glasses with the lime wedges. Dip the rim of the glasses into the spicy salt mixture.
  3. Fill the glasses with ice and set aside.
  4. In a pitcher, combine the tomato juice, Worcestershire sauce, soy sauce, Tabañero Original Hot Sauce, and lime juice. Mix well, then pour into two glasses.
  5. Add the beer, evenly divided, to the glasses, and mix again.
  6. Garnish with shrimp, celery, and jalapeño pepper, as desired. Enjoy!
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