One of the best restaurants in L.A. now operates a tandem bar serving effervescent micheladas rimmed with house-made chamoy — plus new, cantina-only bites such as nachos and elotes.

The bar also serves hard-seltzer micheladas and alcohol-free Topo Chico micheladas. One of Lopez’s goals is to show the masses that micheladas are a distinct part of Mexican drinking culture.

The first time I experienced the revelation of a michelada cocktail, a work mate had just handed me an icy mug filled with lager, lime and savory sauces. It was the summer of 2002 in Mexico City ...

Similar to the Bloody Mary bar at Hash Kitchen, The Mexicano will feature a build-your-own Michelada bar — touted as the first restaurant in the country to have one — an in-restaurant DJ, and ...

Fernando Lopez, founder of I Love Micheladas, is referred to as the Michelada Papi. Growing up between Oaxaca and Los Angeles, he explains that acidity, salt, and a Mexican lager are the foundations ...