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Written By Owners/Co-Founders of Momo’s Micheladas, Kc Hensley and “THE” Momo

If you have ever had an amazing michelada then you know what it’s like to pursue that experience again. You’re also probably let down 9 times out of 10. However, like an adrenaline junkie, you keep trying, always looking for the next big thrill, “Chasing The Dragon.” You could also be one of the many people that were encouraged to try a michelada and didn’t get that eye opening, jaw dropping experience. Perhaps you came to the conclusion that you are “just not a michelada fan.” Let me tell you that I used to think the same thing, but you just haven’t tried the right michelada.

I get it, most people don’t put this much thought into this stuff! With that being said, if you’re a business that makes micheladas, this article is for you. As a michelada fan as well, you should read this.

We have identified a few problems with micheladas that we would like to share and, of course….we have answers to all these problems at the end.

6.) The setup or cocktail build is a problem

Many of the common michelada mixes people use are mixed like a Bloody Mary Mix. People are using way too much mix. So much so that when you add your mix and ice, you only have a small amount of room to fit your beer. The whole time you’re diluting your michelada with melting ice and beer. By the time you get your beer into the glass, your cocktail is all out of balance.

5.) They give you acid reflux or indigestion issues

In fact, the very person writing this has GERD aka (Gastroesophageal Reflux Disease). Because of this, I cannot partake in super acidic foods and drinks like most micheladas, bloody mary’s, pizza, tiki drinks, or mimosa’s without first taking a pill. However, tomatoes are my biggest enemy. They’re like pouring gasoline on a fire. Sadly, most micheladas in the states contain tomatoes.

4.) They’re not very inclusive

Whether your dietary decisions are a choice or a health restriction, most people making micheladas couldn’t tell you what the ingredients are in the mix they’re using. Furthermore, most mixes we have found and researched are either engineered for mass production in a lab, are non-vegan, contain gluten, or are made in a facility using equipment that contain a variety of allergens. Also, in order to get that good, savory, and umami flavor, most options include Worcestershire (contains anchovies), fish or clam juice, or many other animal products.

3.) Bartenders aren’t thinking outside the box

Micheladas originated in Mexico and taste great with Mexican Cervezas, but that doesn’t mean they “HAVE” to be made with a Mexican Lager or Pilsner. Micheladas can be made with many beer styles. In fact, you don’t even need beer. You could make a michelada for someone using Non-Alcoholic Beer or Sparkling Water. You could also use a seltzer, champagne, or gluten-free beer. Some of the best micheladas I have made myself were with sour beers. In fact, there are probably many other options I haven’t had the privilege of trying.

2.) People don’t know the history of the drink

A lot of people throw the word “traditional” around with micheladas without knowing the origin story or how they’ve been made and evolved over the decades. Their reference for “traditional” micheladas is what they saw someone else make.

1.) The biggest problem!!!! There is no standard

Micheladas have zero level of standardization. For example, you could go to 10 different bars, order a michelada from each, and get varying micheladas at each one. In fact, you could order 2 micheladas from two bartenders at the SAME BAR and get two different versions of the cocktail. As a consumer, this creates a bad experience. This is because every time you order this delicious cocktail, you’re gambling with a low probability of getting what you were seeking. The end result is usually wasted money, and time.

If you know who is writing this post you would assume that the answer to all these issues is to make Momo’s Michelada Mix the standard for micheladas. And you would be mostly correct! However, Momo’s Michelada Mix isn’t for you if you…

  • take pride in making your own micheladas
  • your customers keep coming back for your specific michelada
  • almost everyone can drink your michelada
  • you think your mix is better than Momo’s
  • you know the true cost of making your specific mix

Momo’s Michelada Mix is the solution for people that want to offer a michelada that is….

  • consistent
  • high-quality
  • balanced
  • quick
  • easy
  • delicious
  • refreshing
  • versatile
  • inclusive
  • gut-friendly
  • Central-American Inspired

If you want to serve Momo’s at your establishment please reach out to us HERE or HERE (Amazon)

If you want Momo’s at your local store or watering hole, please let them know about us!

                                                            – The Owners of Momo’s, Kc and “THE” Momo