The once-modest beer cocktail is now everywhere and more extravagant than ever. A guide to L.A.'s best.
An undisputed champion of michelada variety — where the rims come colored with specialty sugars, spice blends and garnishes tailored to each drink — chef Ricardo Diaz’s Whittier Mexi-gastropub Colonia Publica is a top destination for diehards and those new to the bright and chile-spiked world of miches.
The bar whips up nine types of micheladas, from the green, herbaceous, aguachile-tinged Verde, garnished with a thick wedge of pineapple to lend sweetness to the heat, to the Cocochelada, whose Modelo Negra adds a hint of depth and bitterness to creamy coconut milk, sipped via a cinnamon-sugar rim.
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