None of us can say exactly why, but for whatever reason we have been in business nearly two years and have until now not offered that most classic of Mexican “bebidas”, the michelada. Most Mexican restaurants would have gotten on the clue bus by now, but we are just now joining the party.
There are many regional takes on the michelada, but they are generally all built with the same basic ingredients: beer (preferably a good pilsner or lager), lime juice, spices, chiles and in most cases tomato juice – sometimes clamato juice – served in a chilled glass with a salted rim. After a bit of internal discussion about the best way to approach things, we opted for a fairly traditional take, albeit with a couple Comal twists.
To quote our esteemed barman Matthew Campbell:
Ours is a pretty traditional michelada a la San Jalisco – theirs is my favorite ever. Built on the salt-spice-tart platform – same as our sangritas but without the sweet element. Savory comes from Worcestershire. Two kinds of heat: a toasted arbol salsa we did in house and Valentina hot sauce for that bright vinegar spice. Lime juice (of course). Traditionally it should be clamato juice but allergy fears point toward straight tomato juice. Rim will be a salt of guajillo, morrita and kosher. And in a local nod, we’re using Berkeley brewed Trumer Pils as the cervesa of choice.
The “San Jalisco” Matthew references above is San Jalisco restaurant – long a source of fine micheladas and down home Mexican food in SF’s Mission district.
We are also offering several special large format (22 oz. or 750 ml.) beers during Beer Week, including a new special release from Stone Brewing in Escondido (an Imperial Cherrywood-Smoked Saison), Mischief, a hoppy, golden Belgian-Style Strong Ale from the Bruery in Orange County and St. Boltoph’s Town Brown Ale from Pretty Things. There’s more to come, as next week we will feature a brand new Beer Week release from local favorites Calicraft Brewing: The City IPA, made with 9 different hop varieties, blackberry root and Seville orange peel and coming in at a relatively low (for an IPA) 6.4% ABV.
We also recently got our hands on the last keg of SF’s own Almanac Chipotle Smoked Stout just in time for SF Beer Week, and will be pouring that on tap until it runs out.
Hope to see you at Comal during Beer Week!