On a hot summer evening, there are few pleasures as good (and simple) as a refreshing chelada cocktail with fish tacos. We love the smoky hit of an ancho chili salt rim, but adding lime zest to coarse salt is another delicious option.
2 tablespoons ancho chili powder
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
juice of one large lime
12 ounces light beer, such as Modela Especial
1. Mix together chili powder, salt and sugar, and place on a small plate.
2. Rub the lime wedge around the rim of a tall glass, reserving lime wedge. Fill glass with ice and add lime juice.
3. Top with light beer and garnish with the reserved lime wedge.