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From Oaxaca to your glass — a Don Catrin recipe.
Made with
Garnish with a lime wheel and a tiny pinch of worm salt on the rim.
Sip from the rim first, then let the cerveza wash it clean. It’s a rhythm that keeps the drink alive.
Adapted from the existing Don Catrín recipe.
A michelada is a road-trip in a glass — spicy, tangy, and made for long afternoons. Mezcal adds a smoky backbone that turns it into something deeper.
The worm salt rim is not optional here; it’s the first taste, the spark that wakes everything up.
This is a drink for loud laughter, late meals, and the last hour of sunlight.
See all recipes in our Worm Salt Recipes collection.
New to the ritual? Read What is Worm Salt? and our deeper guide to Sal de Gusano: History, Flavor & Modern Gourmet Uses.
Ready to stock your bar? Explore our Sal de Gusano.
Please enjoy responsibly.
