Salsa Sinaloa – Adios Cruda Michelada Mix
Micheladas, essentially a Bloody Mary that substitutes beer for the vodka at their most basic level, are one of my favorite drinks. They’re typically spicy, sour, salty, umami-rich, and low enough in alcohol that you can enjoy several with lunch or dinner and leave with only a light buzz. Of course their flavor profiles also go extremely well with Mexican food which is one of my favorite cuisines. This mix which came courtesy of Salsa Sinaloa is labeled “Adios Cruda”, where Cruda in Mexican Spanish is slang for a hangover, as micheladas are a popular “hair of the dog” hangover remedy in the country.
While you can make a basic michelada with just tomato juice or clamato and beer plus some hot sauce to taste the more authentic ones also make use of a variety of citrus juices and spices. Having a ready-made base that you can simply pour into a glass with some beer is certainly a great convenience. Salsa Sinaloa Adios Cruda Michelada Mix packs all of the big hitter flavors into one bottle with tomato, seafood juice, lime juice, soy sauce, chile peppers, and more.
This is a fairly concentrated mix, and my first attempt with it not realizing this led to a salt bomb that I had to dilute into several more beers (which in the grand scheme of things isn’t a major problem). After that I learned that a little goes a long way and while the bottle suggests a serving is 4 fl oz in my experience just 2-4 tablespoons was the perfect amount to go with a single 12oz beer. The tomatoes come through as well as a nice amount of heat from the chile peppers and there’s a great sour tang from the lime juice and tamarind. What takes it to the next level however is the savory umami flavors that come out from the shrimp broth and soy sauce in the mix. Beer and seafood are a natural combination and shrimp broth adds a meaty umami flavor without making the mix taste fishy. Similarly the soy sauce adds both salt and more umami flavor. Salty, sour, and savory plus the flavor of the beer used make for a delicious beverage to enjoy with your lunch of dinner.
Beer choice has a big impact in the flavor of a michelada. I’ve tried them with more complex beers such as Lagunitas’s ultra-hoppy Maximum double IPA as well as mass-market easy drinking beers such as Corona and Modelo. For my personal tastes when using the beer for a michelada the results are better with a milder beer, as very hoppy or very dark beers have strong flavors that conflict with the tomatoes, spices, and other ingredients in the michelada. Modelo Especial was my favorite beer to use with Salsa Sinaloa’s Adios Cruda Michelada Mix.
I’m happy to recommend this this, especially if you enjoy micheladas. The flavor is very good and with it being as concentrated as it is you can make many drinks from just one bottle. The spice level is just enough to keep things interesting without burning your throat on the way down. I can’t comment on the curative effects for a hangover, but it makes for a tasty drink to enjoy with some tacos.
Ingredients: Shrimp Broth (water, lime juice, shrimp base), Celery, Carrots, Sea Salt, Tomato Paste, Soy Sauce (water, what, salt, and alcohol (to retain freshness)), Tamarind Juice, Cane Sugar, Red Chile Pepper, Sodium Benzoate as a Preservative, Food Color Red #40.
Heat Level: 1/10. About the same level of heat as a basic Louisiana style hot sauce
