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Spike Up Your “Big Game” Menu With This Tomatillo Michelada

Tomatillo Michelada

Created by Mixologist Jose Medina Camacho of The Marble Ring


For Tomatillo Michelada Mix

2 pounds tomatillos, husked

1 large poblano pepper

1 celery stalk

Avocado oil, to taste

Kosher salt, to taste

Ground pepper, to taste

2 limes, juiced

1 teaspoon Worcestershire Sauce

1 teaspoon Maggi Sauce

1 tablespoon TABASCO® Sauce

Tajin seasoning, for garnish

10 6-8oz cans American pale wheat ale or Mexican beer

10 Mexican tamarind candy sticks, for garnish


For Tomatillo Michelada Mix

Preheat oven to 350°F. Half the tomatillos and poblano, and quarter the celery. Arrange tomatillos, poblano, and celery stalk on a sheet pan and drizzle with avocado oil. Season with salt and pepper and roast for 45 minutes.

Blend all ingredients in a blender and finely strain into a container. Chill strained liquid in the refrigerator until cool.

Once cool, add lime juice, Worcestershire Sauce, Maggi Sauce, and TABASCO® Sauce, and mix well.

Serving Suggestion

Wet the rim of a 12oz glass with a lime wedge and dip in Tajin. Fill glass with ice and add 3oz. of Tomatillo Michelada Mix. Top with beer and garnish with a Mexican tamarind candy stick.

Makes 10 Servings