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 TajĆn-rimmed glass.
Donāt be afraid of the Clamato. In some strange twist of fate, it pairs beautifully with lagers and pilsners for aĀ 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 doesnāt fuss around with any exotic ingredients. Their michelada garnishes include cool cucumber and a mouth-puckering saladito. Itās essentially the same recipe as the beloved michelada from sister restaurant BK Tacos.
For more information, visitĀ el-berraco.com.
La Botana Tacos + Patios + Amigos
3200 N. First Ave. ā¢Ā 5526 E. Grant Rd.
La Botana has its own dedicated michelada menu section. Get a classic with tamarind, or with shrimp.
For more information, visitĀ 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 peopleās choice award and the judgeās choice with blind tasting and scoring, I can confirm this michelada is ātoo legit to quit.ā
Iāve 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.
Louieās Pub
746 E. Fort Lowell Rd.
Louieās michelada doesnāt 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 Louieās Pub on Facebook.
Have a recommendation for a contender of the ābest micheladas?ā 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 Tranās Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon AppĆ©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 Addieās dog Spaghetti.
If youād like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
