Best Michelada

Staff Pick

WINNER: The PigPen

106 Pershing Ave., (210) 267-9136

Leave it to the guy behind the Smoke Shack's Big Dog, which combines a link of sausage, brisket, pulled pork and two barbecue sauces all topped with vinegar slaw and enveloped in a fresh hoagie, to create our new favorite michelada. Unlike micheladas around town that load up on tomato juice, Worcestershire, black pepper or a combination of all three, The Pig Pen's iteration, created by owner Chris Conger, is an exercise in restraint. Though we're not ones to ask for secret recipes, The Pig Pen's michelada mix ( also used for their bloody marys) delicately combines tomato juice, a hint of Worcestershire and a hint of pickle or olive juice or both as paired with either a Modelo Especial or Corona Extra. It doesn't stop there. This michelada comes topped with a slice of Smoke Shack's house brisket — the bar goes through half a pound on weekdays, and several pounds worth on weekends — which adds a layer of umami and smoke you didn't know you needed.

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Previously in Best of SA