Puerto Vallarta Drink Diary. How to Make Your Own Michelada.
The first time I set foot in Mexico four years ago, I got hooked. I fell in love with the place! Every year from then on, we don’t miss to visit it. I don’t really drink alcohol other than red wine at home, but when I’m on vacation, I make an exception. Expect for a drinking spree where the sun shines brighter! Now, this excites me more than a little! Although I never go overboard, and just a little touch of alcohol in every drink, thus, I’ve never been drunk.
This year, we went to Puerto Vallarta, and we brought along with us our daughter. We enjoyed the place, the foods, the excursions, and drinks! There are only a handful of drinks I know and most often than not, I always get my no. 1 favorite drink which is piña colada. This time, I happened to try michelada. Never heard of it before, but it is a Mexican drink. It is said to have several versions, but the one I liked was the one mixed in with clam and tomato juice or “clamato” juice.
On our first night, we dined at El Barracuda Restaurant which was just a walking distance from where we stayed. As expected, I asked for a Piña Colada for me, and both hubby and daughter had mango margarita.
On our second day, we hit the pool of Grand Mayan Resort in Nuevo Vallarta where we stayed. We ordered Piña Colada and Margarita and this is where vacay kicks off right at this moment!
Enjoying an afternoon Mexican food bites at Taco Break at Vidanta paired up with mojito drinks: Since both hubby and daughter ordered for mojito, I decided to get the same. Strawberry, Blueberry, and Regular Mojito. I had the blueberry one and it was the best mojito I had! Not that I had many before 'though. Lol.
This is the very first michelada I had from Grand Mayan where we stayed. Definitely the first of many! Lol.
How can one not have a drink in hand when you are somewhere like here? Sand and sun, and margarita, what is more relaxing than this?
On our fourth day, we had a good hike along the coastline from Boca de Tomatlan to Las Animas. It was a one-way, three-hour hike with several stops for picture-takings. When we got there, we were exhausted and rather hungry so we grabbed our lunch at Mike's Restaurant. What's cool with vacation, too, is that we get to have a handful of drinks anytime of the day and so we had to have some with this meal! This mechilada was for hubby, as I opted to have a margarita.
We did the "Food Tours", one of excursions you might not want to miss when you are in Puerto Vallarta. It lasted for hours (10;30am to 3pm) of walking around town, and grabbing foods and drinks (9 stops) to family-owned eateries and street vendors.
The only time that hubby and I had wine was when we did the "Rhythm of the Night" excursion. It is a sunset cruise that took us to this island, where 1,500 lit candles and hundreds (I guess?) of torches where placed all over the corners of the island. Those were the only lights we had. We got to enjoy an hour show (performers were from Cirque de Soliel), and then a buffet dinner was served. We chose to eat at the table in the sand, just steps from the sea.
This was the day when we had our 5-hour "Food Tour". There was a lot of walking on a very sunny day, and so we got so hungry at the end of the day. We were so famished that we ended up eating at an Italian restaurant that served big portions. We were fully satiated, and couldn't be any happier. I was also happy with my blueberry margarita, and was a good pairing to my seafood noodle. If you happen to be somewhere in Nuevo Vallarta, make sure to visit La Dolce Vita Italian Restaurant. You'd be thanking me for my recommendation!
Here comes another michelada! This was in Doña Tere Restaurant Bar, another restaurant that was just close to our resort. It was also around the Marina Bay and so we got to enjoy exploring the marina view after dinner.
Before every travel we make, my hubby would study and learn our place of destination, by searching the things to do, best foods and drinks to try, restaurants, excursions, etc. Eddie's Restaurant was one of those restaurants that he came across beforehand, and it doesn't hurt a bit that it was just quite close by from our resort where we stayed. The place was filled with charms, and an epic view of the marina. The foods were good, too! Here, I had a tequila sunrise, and I sure was glad to have it!
My hubby tipped our waitress big and before we got up at the table, she told us she'll give us a complimentary drink of our choice. What a sweet surprise! We all chose bailey's, and as usual, this drink always puts a smile on my face! Bailey's used to be my favorite before I discovered piña colada, but it's still always a treat to have it.
We were happy with our foods, and loved the view of Eddie's Restaurant, and so it was no-brainer that we went back there the next day for breakfast. This time, we ordered mean green juice (it reminds us of our trip to Cabo last year, as we had it everyday there. It was very good and refreshing.
We were at Bob's Restaurant in Bucerias, which is already a different city. Ii could say, this is the best mechilada, hands down! You take out the top of the glass with shrimps, and enjoy the mechilada! Most of the mechiladas I have had actually tasted the same, but this one, I could say it tasted better than the others.
When we got back at home, hubby and I missed the michelada, and so we searched online how to do it so we can enjoy it right at the comfort of our home. I made it every single day for a week, and then lay low a week thereafter. I was surprised how easy-peasy it it. I would like to share the one I make.
The first time I made it, I did not put the tajin seasoning correctly around the rim. This made it kind of a little spicier and saltier. The second time, I was able to figure out how to do it the right way.
Here is the recipe:
Ingredients:
Clamato Juice or tomato juice
Beer (We use corona)
2 drops of Worcestershire sauce
2 drops of soy sauce (preferably Maggi Seasoning)
2-4 drops of hot sauce (I use Valentina Salsa Picante Mexican Hot Sauce, a mexican chili sauce)
½ Lime
Tajin seasoning for the rim, and some for the drink.
Directions:
1. Squeeze juice of lime to a small sized plate, just enough to fill it. Put the glass upside down to the juice to wet the rim.
2. Put some tajin seasoning (about a tablespoon or two) on another small sized plate and then press the rim of glass on it.
3. Fill the glass with clamato juice (I use 3/4 of the glass for me, and 1/2 of the glass for my hubby), according to your taste preference. Add the hot sauce, Worcestershire sauce, soy sauce, and lime juice.
4. Fill the rest of the glass with beer. I add the excess of tajin seasoning on our drinks.
Note: Hubby and I like our mechilada cold, so I refrigerate the clamato and beer ahead, Also, I add some ice on our glasses. Yummy!
Here is a quick video my hubby put together. Check it out! Subscribe and like, por pabor! Gracias!
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