These SoCal Micheladas Are A Must Try

No matter what season it is in Southern California, you know the sun will always be shining, and the best time for cool and refreshing drinks is, well, always!  Without question, the go-to drink for the SoCal sunshine is a michelada, made with an ice cold can of Montejo Chelada.  Despite the pandemic affecting our day-to-day lives, our friends in the restaurant industry are doing their best to keep us fed while also keeping us safe.  You can be sure that these Los Angeles and Orange County spots got you covered any day of the week that you decide you need that fresh michelada.

1. Alta Baja Market (@altabajamarket) “La Chiquita”

This vibrant red and yellow miche’ from a Santa Ana market/michelada bar is made with passion fruit, with added yellow chilé packing an exhilarating punch.

2. Fiesta Martin Bar and Grill (@fiestamartinbarandgrill) “Dodger Chelada”

If bleeding “Dodger Blue” isn’t enough, you can now drink ”Dodger Blue” at this festive family-owned joint.  While this drink isn’t for champions only, it’s sure to be a grand slam in the taste department.

3. Miche Fresca King (@michefrescaking) “The Piña”

This chalice dripping with chamoy is fit for a king — made fresh daily with the proper fruit and sweets garnishing the rim. This and their other refreshing flavors definitely deserve more than one visit.

4. La Chuperia (la_chuperia1145) “Chupermichelada”

This is one goblet of fuego you are going to drool over — filled with all the spicy and zesty you want in a top notch miche’.  They make sure your thirst is quenched with a whole pint of Montejo in the mix; and are not left hungry with a side of juicy shrimp as a snack.

5. *Homemade Pineapple Michelada

If you can’t make it out to any of the wonderful places we’ve mentioned so far, creating it at home is easy!  We hollowed out a fresh pineapple to use as the cup, drip in as much (or as little) chamoy you want, spice it up with Tajin, and add in that beautiful mix of pineapple juice and Montejo Chelada — foolproof!

6. Las Chelaguas (@laschelaguas) “Vitrolero con Sandia”

You’re a true Foodbeast if you can take this drink down on your own, because this mini jug of miche’ is a hefty little thing. Fill this bad boy up with fresh sandia (watermelon) and Montejo Chelada to balance out the flavors — and of course, enjoy.


This Watermelon Michelada Is Next Level Refreshment

A unique, new chelada is here to shake up your holiday season, promising to defy the ordinary.  The Chelada from Cerveza Montejo embodies the rebellious spirit of Hispanic culture — bringing together bold and authentic flavors that resist the norm. Born to be unapologetic, the Montejo Chelada was brewed and blended to challenge all conventions.  The crisp mexican style golden lager combined with the robust, zesty flavor of the Clamato makes it the perfect daytime drink no matter what the season. Much like Montejo, Foodbeasts love to take things to the next level — which is why our Director of Video, Marc (@marckharrat) decided to elevate the experience by putting together a wild watermelon michelada, you can enjoy at home:
  • Start by hollowing out a personal sized watermelon, setting aside the inside to be blended.
  • Dip the rim of the watermelon into the classic chamoy and tajin combination for that extra ‘zing’!
  • Blend that watermelon up with some ice until it’s got a nice and slushy consistency and pour it back into the hollowed-up watermelon.
  • Pop open an ice cold can of Montejo Chelada and pour to the brim.
  • Add your favorite garnishes like a chewy tamarind stick, watermelon jerky, chile mango, or lime
  • Have some fun
Blend your own time-honored traditions with some bold new ones this holiday season with a fresh taste of Montejo Chelada, available now at your local markets.
Packaged Food

‘Hoodrat Snacks’ Is The Food Subscription Service You Didn’t Know You Needed

If you like doing hoodrat stuff with your friends, this is probably the perfect subscription for you.

Hoodrat Snacks launched this September, and sends out monthly unique snack combinations popularized in Texas and California.

“We just always called those kinds of snacks that we got from like an ice cream truck — or the bodega, or the park — ‘hoodrat snacks,'” said founder Jackie Earhart, who is a Mexican-American from San Antonio, Texas.

Combinations within the boxes help you enjoy snacks such as Hot Cheetos nachos,  mangonada lollipops, Micheladas, and an array of Mexican candies.


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Those familiar with these kinds of snacks know that there is an endless array of combinations that can be made, from Tostilocos to fruit with the sweet and spicy chamoy sauce.

While Earhart calls San Antonio home, she spent time in Boston, where the east coast food culture is obviously different, and wasn’t exactly abundant in snacks like the cheesy Hot Cheetos kit they offer.

“I made [Hoodrat Snacks] because we lived in Boston so long, and this is the stuff we wanted, but couldn’t get our hands on,” Earhart said.


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If you’re from California or Texas, you’re probably thinking to yourself that you can just go to the local grocery store and get all these specific snacks, and you’d be right, but this was not made with west coasters in mind. But even though these weren’t meant for those on the left coast, Earhart said the subscriptions skyrocketed after getting some local coverage.

“I was trying to reach people outside of South Texas, but I was like, ‘This is great.’ I’m glad everyone was super stoked,” Earhart explained.

Current subscriptions vary from “mild,” “medium,” or “hot and spicy,” depending on the commitment you’re willing to make. For the Mild $25 a month you can get a 3 month sub to test out the waters. For the Medium $22 a month sub, you can try the snack packs for 6 months. If you’re really about that hoodrat life, you can commit to a 12 month subscription, at just $18 a month.

Alcohol Hit-Or-Miss Tastemade/Snapchat

8 Hangover Cures from Around the World To Try On Your Worst Sunday Mornings

They say, “no good deed goes unpunished,” but as any party-goer or frat star could tell you, this tenet also rings true when it comes to drinking. However, while you may be taken aback by your drunk alter ego sending a series of “You up?” texts or discovering she stole eleven coasters from the bar, suffering from a hangover is rarely a surprise.

Luckily, to avoid this inevitable fate there are things you can do to stop the ringing in your ear (that only you can hear) or that pounding headache. From greasy meals to uncommon stews, here are eight hangover cures from around the world that go beyond an Egg McMuffin and yellow Gatorade.

Pickle Juice // Poland

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Just like licorice, mayonnaise or Carrie ending up with Big in Sex in the City, pickles are pretty darn polarizing. Yet, while at least half of the population can preach the deliciousness of pickles, essentially no one can say the same for its juices. Apparently, pickle brine is a popular hangover cure in Poland due to its high concentration of electrolytes. Virgin pickleback shot anyone?

Poutine // Canada

Everyone knows there’s nothing quite like indulging in a greasy and alarmingly unhealthy meal after a night out. In the good ol’ USA, this usually comes in the form of anything off the McDonald’s drive-thru menu, but in Canada, their Happy Meal equivalent is poutine. Made with French fries topped with gravy and cheese curds, poutine is so beloved by our northern neighbors that a group of poutine lovers prompted a “poutition” to make it the National Dish of Canada.

Umeboshi // Japan

For most of us, plums or apricots are hardly our go-to fruit choice, but it turns out, we might need to rethink that. In Japan, pickled plums known as umeboshi or ume (closely related to apricots), are regarded as the hangover cure said to help quell nausea and promote digestion and liver function. I’d like to see an apple do that.

Buffalo Milk // Namibia

Though drinking milk produced by a buffalo is a thing, that’s not what we’re talking about here. Prevalent amongst party people in Namibia, buffalo milk is actually an alcoholic milkshake of sorts that is made by combining vanilla ice cream, dark rum, spiced rum, cream liqueur, and heavy cream. While this supposed cure sounds scrumptious and ideal for anyone with a sweet tooth, buffalo milk’s dairy and sugar content makes its ability to soothe stomach pain or a headache questionable at best.

Belizean Michelada // Belize

🖤 #michelada #happyhour #anotherone #travelphotography #instadaily #foodporn #foodgram

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One surefire way to not get a hangover is to simply never stop drinking! Though the “hair of the dog” method may not be totally sustainable, it at least works to delay the imminent headache, nausea, and shame. There’s a number of means to this particular strategy, one of the more tasty ways hails from Belize. The Belizean Michelada is regaled as the ultimate hangover cure in the South American country and is virtually a beer-infused Bloody Mary.

Katerfrühstück // Germany

For those unfamiliar with the delicate and dainty language that is German, Katerfrühstück is pronounced Kah-Tah-Froy-Stoock. What it directly translates to is the first meal of the day after a night of turning way too up. The meal can consist of marinated herring, pickled gherkins or cucumber, or even raw onion. This meal is said to replenish electrolytes and assuage those post turnt-up shakes.

Ciorba de Burta // Romania

So don’t be alarmed, but ciorba de burta is a tripe soup and one of Romania’s most popular hangover remedies. Tripe (the stomach lining of a cow) frightens many self-described picky eaters, but in reality, consuming tripe isn’t fundamentally different than eating any other part of the cow. The flavor is quite unique and when combined with a salty broth & dollop of sour cream it’s foarte gustos!

Svioasulta // Iceland

Would you like to try an Iceland delicacy? Chopped up lambs head. Delicious plain, or on toast. 😉🐑 #sviðasulta

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You may want to hold onto your drink for this one. Popular in Iceland, svioasulta is a terrine made from, wait for it, sheep’s head. It looks about as peculiar as it sounds, but hey, whatever works right?


Here’s How To Make Sriracha Beer


The Cocky Rooster was formulated by Tuan Bui, owner of An Choi — what GQ claims to be  “the best banh mi spot on N.Y.C.’s Lower East Side.” It happened one night when Bui was sipping on a classic Mexican michelada. As he pondered the delicate depths of drinking, the most marvelous of inspirations struck him. Why not swap the Tabasco and Worcestershire sauce that gives the traditional drink its kick, with the robust flavors of Sriracha?

Thus Sriracha beer, aka “The Cocky Rooster,” was born. The revamped version boasts a heartier, punchier hotness that leaves you salivating for more of the addicting Sriracha flavor. The recipe also calls for a few slices of  jalapeño, so tread carefully. You might have to cool down and complement the beer with a Sriracha Ice Cream Sandwich.

Try out the recipe here.


Photo Courtesy of The Sriracha Cookbook Blog/Via GQ