Frosty pint glass with salted rim, no ice
Cover the bottom of with Mexican hot sauce, about 1/8 inch full
A few slashes of Maggi and lea & Perrins
Squeeze with 1 big ass lime or two smaller limes
Pour in beer

No need for tomato juice but a splash can be added if you're really stuck on it. Enjoy!

My favorite two sauces to use are Valentina or San Luis, shown below.

I have since switched to maggi.

Rim glass with Tajin seasoning,

Juice of one lime, I use the large ones
Dash of Salt
4-5 drops Maggi Jugo
Dash of black pepper
~6 drops of Goya Botanita (will read "snack hot sauce with lime juice")
place all that stuff at the bottom of the glass, then pour your beer in and mix, enjoy!

Glad to see some folks here see the magic of Maggi Jugo!

In Costa Rica a michelada is basically just a salted glass with ice and lime juice that you pour your beer over. It's very tasty, and needed, you can't drink just straight beer all day there in that heat. Well, you can, but this is better.

I also dig the Mexican variety as well. Spanish Flower makes a good one.

I used to work with a Mexican dude that swore by mixing a beer over ice with a Mexican coke as a hangover cure. Never tried that one.

That's what they were in Cabo San Lucas as well.

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I used to work with a Mexican dude.

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Oh you mow lawns??

As mentioned a true Mexican Michelada will use Maggi, no Worcestershire. Most of the ones I have ever had in Mexico had some tomato based stuff in them, usually Clamato. I prefer those, but that is my personal taste.

I have used this several times and I really like it. If I don't make one myself this is what I use:
http://habagallomicheladamix.com/html/welcome_.html

In the Caribbean and Central America no tomato base is used. Many folks like that, personally I don't. I have never had a Michelada I liked outside of Texas or Mexico.

When I make one from scratch I use Clamato, El Yucateco Habanero Sauce, salt, Maggi, and some Goya Adobo, a sprinkle or two and I try to use a good Mexican thin skinned lime if I can.

I miss Capt Toms! Oysters, fried catfish & micheladas were The Best I have ever had!

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I used to work with a Mexican dude that swore by mixing a beer over ice with a Mexican coke as a hangover cure. Never tried that one.

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A german coke (pure sugar) mixed 50/50 with a dark German beer is a pretty common and awesomely delicious drink called diesel.

I never understood the fascination or desire to add this stuff to beer. with the exception of adding an orange or lemon to beer, most of the doctoring of beers happens to "Mexican" beers. I don't think most people realize that although these are made in Mexico, they are typically German recipes (with adjuncts like rice). Most people wouldn't even think about adding a Becks to a michelada or putting salt and lime in a Warsteiner.

Wasnt lime used to take rust off and clean the can? And salt to help mask skunky flavors? Probably just stuck around as the norm

Micheldas are saturday breakfast for me. Mexican beers arent cheap anymore. I just use crappy American lagers.

I mix up a small batch and store in plastic condiment squirter. Ive tried lots of different hot sauces-not a fan of tomatoe juice in mine.

I work close enough to capn toms to hit it occasionally. Coworker asked to buy the mix. They brought him out a gallon jug. It was cajun chef container.

So after playing around with it i use cajun chef, maggi jugo, little bit of Worcestershire and tabasco.

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I never understood the fascination or desire to add this stuff to beer. with the exception of adding an orange or lemon to beer, most of the doctoring of beers happens to "Mexican" beers. I don't think most people realize that although these are made in Mexico, they are typically German recipes (with adjuncts like rice). Most people wouldn't even think about adding a Becks to a michelada or putting salt and lime in a Warsteiner.

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Mexican beer, to my tastes, is bad. They are the only kind of beer that I'll actually add flavoring to, so if they're recipes taken from Germany then the Mexicans borrowed the wrong ones.

I don't drink Micheladas (the tomato/Clamato is totally unappealing to me), but there are people that won't drink bourbon straight or beer at all, so to each there own.

Might have to try some of these no-juice recipes.

Got this today - from Margaritaville:

http://blog.margaritaville.com/2016/05/its-maggic/?utm_medium=email&utm_source=ET_7230320&utm_campaign=mvpostcards51016&utm_creative=belize&utm_id=1057282&utm_content=belize_drink#.VzJLKDhOnZt