World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Mexico City, Mexico, in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 4, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Anthony Bourdain pays a neighborly visit to the United States' "brother from another mother," the politically complex nation of Mexico, and finds an equally complex type of food.
"I think most American’s view of Mexican food is like beans, fried tortilla, melted cheese and some chicken," Bourdain says.
In Oaxaca, Bourdain's palate is taken back to pre-Hispanic times, with labor-intensive moles and homemade masa. In Mexico City, he finds a new generation of chefs mixing those ancient Aztec traditions with the avant-garde. And in both places, there is many a shot of mezcal, Mexico's smoky, brash spirit of the agave plant.
Picture this: a frosty, ice-cold mug rimmed with tangy citrus and crunchy salt, filled with a mixture of beer and freshly squeezed lime juice. This is the michelada.
There are many versions: some, like the michelada especial, are over-the-top combos of salty, spicy and sour flavors. In any case, Mexico’s dressed-up version of a beer will have you licking the last drops of salty lime juice off the rim of the frozen mug. You may never think of beer in the same way again.
Kosher or coarse sea salt
For a michelada especial:
1. Place a beer mug in the freezer for a couple of hours or until chilled.
*You can give the drink an extra kick by dipping the rim of the glass in chile powder or a chile powder seasoning, like Tajín.
Previously on "Parts Unknown":
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