It's been brutally hot in my house, with neighborhood temperatures soaring above 100 degrees.
Just one thing has saved me--a nightly chelada. It's the most refreshing drink of all--beer with lime juice, ice cubes and salt.
I'm not a beer drinker, but I've gone through six bottles of Mexican beer (Trader Joe's), a can of Sapporo and now I'm working on a big bottle of Chang from Thailand. Next up are two bottles of Taiwan beer.
Until now, I've only drunk cheladas on trips to Mexico. As a matter of fact, the first I had was in Mérida, Yucatan, years ago. The one in the photo is in San Felipe on the coast of Baja California.
But my humble home chelada tastes as good as these. Here's how to make it.
BARBARA'S CHELADA
2 Mexican limes
Salt
Ice cubes
1 (11.2 to 12-ounce) bottle beer, chilled
Cut one lime in half. Rub the rim of a tall glass with one half. Then swirl the rim in a pile of salt.
Squeeze both limes into the glass. Add 2 to 4 ice cubes (not too many. You don't want to water down the beer).
Pour in the beer. Drink at once.
Makes 1 serving.
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