Tampico's michelada: By now, lime juice and Mexican beer seem like a normal combination. The addition of hot sauce somehow makes sense -- especially with cold seafood. Instead of dousing your shrimp or oysters on the half shell with cocktail sauce, you just drink one of these on the side.
1 tablespoon freshly squeezed lime juice
1 tablespoon Mexican hot sauce (the kind made from chile powder, not salsa)
1 bottle Corona Extra
Rub the lime wedge along the rim of a chilled beer mug, then dip the rim in the salt. Put the lime juice and hot sauce in the bottom of the mug. Serve the glass and the beer separately, allowing the drinker to pour his own cocktail. Makes one.