Around Tucson, the best micheladas usually consists of a Clamato base with lime juice, hot sauce, and any combination of Worcestershire sauce, soy sauce, or Maggi Jugo served on ice in a TajĂn-rimmed glass.
Donât be afraid of the Clamato. In some strange twist of fate, it pairs beautifully with lagers and pilsners for a savory, sour, spicy, and salty salivating drink.
Here are our picks for the best micheladas in Tucson.
El Berraco
2960 N. First Ave.
El Berraco doesnât fuss around with any exotic ingredients. Their michelada garnishes include cool cucumber and a mouth-puckering saladito. Itâs essentially the same recipe as the beloved michelada from sister restaurant BK Tacos.
For more information, visit el-berraco.com.
La Botana Tacos + Patios + Amigos
3200 N. First Ave. âąÂ 5526 E. Grant Rd.
La Botana has its own dedicated michelada menu section. Get a classic with tamarind, or with shrimp.
For more information, visit labotanagrill.com.
Mariscos Mi Mazatlan
5601 E. 22nd St.
https://www.instagram.com/p/BJlOS4FBWMQ/
I definitely appreciate the entire shrimp that comes with each giant michelada at Mariscos Mi Mazatlan. Take advantage of the wide array of hot sauces at the table to custom-season your own mug.
For more information, call (520) 790-2888 or visit Mariscos Mi Maztlan on Facebook.
The Neighborhood
3940 E. 29th St.
As a judge of the 2016 Michelada Challenge where The Neighborhood won both the peopleâs choice award and the judgeâs choice with blind tasting and scoring, I can confirm this michelada is âtoo legit to quit.â
Iâve been back for one since then and enjoyed the Titanic Michelada as a meal of its own with all the Mexican snacks contained within the mug.
Keep up with The Neighborhood on Facebook.
Louieâs Pub
746 E. Fort Lowell Rd.
Louieâs michelada doesnât feature any over the top garnishes, but it succeeds as a well-balanced michelada with the right balance of lime, umami, and spice.
Keep up with Louieâs Pub on Facebook.
Have a recommendation for a contender of the âbest micheladas?â Let us know below.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tranâs Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon AppĂ©tit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addieâs dog Spaghetti.
If youâd like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
