Audio :

Making a Michelada »from All Things Considered, Wednesday, August 15, 2001 
  (Real Player required)

Noah Adams talks with Charles Davis, president of Habagallo Foods in McAllen, Texas, about his new cocktail mix for the Michelada cocktail. The New York Times food critic says the drink tasted like the best steak he ever had. (3:15)

Making a Michelada
Secrets to Mexico's Latest Rage Drink

Aug. 15, 2001 -- There's a new drink percolating up from the border, and depending on your taste in libations, it could be your latest fave -- or have you rushing back to your glass of Chardonnay.

It's called the michelada, and loosely translated from Spanish, it means "my cold beer." It got its start in Mexico, and now it's available in border areas of the United States.

NPR's Noah Adams spoke with Charles Davis, president of Habagallo Foods in McAllen, Texas, about his new ready-made mix for the cocktail. Davis claims he's the first and only person in the United States to market the mix -- a concoction of lime, Worcestershire sauce, soy sauce, hot sauce and Maggi beef seasoning, with beer added as you sip.
 

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