Mexican beer: salt, pepper, and lime?

In 2008 I spent some time in Cozumel, Mexico. One of my favorite experiences was going to a genuine Mexican, non-tourist bar (yes, they exist), where we got some Sol and they brought us a platter with a pile of limes, a pile of salt, and a pile of cayenne pepper for the beer.

Of course here in the USA, putting limes in Mexican beer is standard, but I had never seen the salt and pepper thing–but I loved it and I faithfully brought this ritual back to my country where it seems to be catching on!

So, a question for all Mexicans reading this: how widespread is this practice? Is this common, or did I happen to find the one bar in Mexico that gives you salt and red pepper with the limes?

They also brought us an interesting appetizer-type dish that was some airy, fluffy, crispy stuff resembling pork rinds (but lighter in color), in a pool of some kind of hot sauce like Texas Pete. Does anyone know exactly what that was?

Thanks a bunch in advance!

I’m not a Mexican, but I’ve been a few times. I’ve not come across the exact setup you describe, but I know spiced beer is popular there. Whenever I’ve had it it’s been as a michelada, usually served as a bottle of beer plus a glass which has salt and spicy sauce in the bottom. This varies from a bit of Tabasco and a salt rim à la margarita in the touristy areas to a thick sludge of chilli, lemon, pepper and other goodies in more local places. Tasty - but like a lot of foreign drinks, never the same when you try it back home.

Yeah, in hotter parts of Mexico (like the Yucatan peninsula), they sometimes mix Worcestershire sauce (“salsa inglesa”) with beer, then add a touch of salt, squeezed lemon juice or lemonade, and a dash of chili powder. This is usually called a “michelada”. If you hold the Worcestershire sauce, it’s more commonly called a “chelada” – basically, a version of shandy.

In Costa Rica they make michelada differently (sorry, not sure of the spelling). Basically, they rim the glass with salt, fill it about half-full of lime juice and ice, and top up with beer. They give you the bottle and as you drink the glass down you add more beer.

Hits the spot after you’ve been surfing all morning.

It is somewhat like a shandy, but not sweet. Also, the common kind of lime in Costa Rica has a orangeish flesh, so, it isn’t green.

How does it work? You just sprinkle it into your glass? The process seems stranger to me than the result.

I’ve always thought of a Chelada as beer, tomatoe juice, tabasco. Now I’m thirsty.

Yeah. We were pouring the beer first, though, and I don’t know if that’s how the locals do it.

Very tasty, but I need to try the other concoctions that have been mentioned.

As an avid beer drinker while in MX, here’s my take

Michelada- Glass of ice, beer (light like sol, coronoa, no negro modelo), tomato juice, salted rim; possibly some hot sauce

Chelada- Glass of ice, beer as above, lime juice, salted rim

My preference being a chelada but merely due to my reflux issues.

My family is from northern Mexico. Beer has a squeeze of lime and a dash of salt. I’ve never had a beer with chile but it sounds great! Fruit typically is served with lime, salt and chile.

As for the pork rinds, my guess is:
http://blogs.phoenixnewtimes.com/bella/2011/10/chicharrones_de_harina_a_class.php

Mom buys the hard discs (or other shaped) and fries them up.

Wow, that’s gotta be it! Thanks!