The Secret to a Great Michelada? Throwing Your Jalapeños on the Grill

Charred jalapenos
Charred jalapenos Inti St Clair / Getty Images

With but a waning sliver of summer left, you may find yourself in a creativity rut when it comes to grilling. Steak, salmon, sliders, repeat. What now? The answer, friends, is look to your cocktail glass.

This week, consider the grill your rider to the best of boozy summer beverages. Below, take the sage tutelage of Bartender Lucien Conner of Puesto, a breezy California taco-and-tequila-centric restaurant with several locations throughout the state. Using tomatillos and cucumbers, a veggie-heavy michelada mix gets enhanced by slightly blackened and blistered grilled jalapeños. Now, how many can you sling back before the sun starts to set at 7:23pm? Hey, at least it’s not dark at 5:30pm.

Prep time

10-15 minutes min.

Cook time

5 minutes min.

  • 6 bottles of Modelo Especial (or beer of choice)
  • 4 cucumbers
  • 2 tomatillos
  • 3 jalapeños
  • ¾ cups fresh squeezed lime juice
  • 1 ¾ tablespoons black pepper
  • ¼ cups Tabasco Green Pepper Sauce, to taste
Peel cucumbers and shuck tomatillos. Roughly chop both vegetables.
rill jalapeños until blistered and slightly blackened.
In a blender, combine cucumbers, tomatillos, blistered jalapeños, lime juice, black pepper, and Tabasco Green Pepper Sauce until smooth.
Strain the mixture into a large container and refrigerate.
When your fiesta begins, salt-rim six glasses and fill with ice.
Remove the tops from six bottles of Modelo Especial and serve about 5 ounces of Michelada mix with each beer. Garnish with additional lime, cucumber, grilled jalapenos and herbs, as desired.