3 Good Micheladas: Xyta, Guelaguetza & La Loteria Grill

Finding a good michelada is no easy task. Many restaurants just get it wrong—I find Clamato to be the main culprit. I have witnessed too many restaurants filling a glass half way with the tomato-clam juice concoction and topping it off with a Mexican beer. It takes more than those two steps to master the perfect michelada. The beer, spices, lime juice and sometimes Clamato (if invited to the party) need to come together and do the salsa. My hunt for restaurants that share a similar belief led me to travel out a little outside of the eastside, but not too far, and into three very different neighborhoods.

Here’s a list of restaurants doing it right:

YXTA: The location is off the beaten path (near Skid Row), but the restaurant is in a neat industrial space with really cool Dia de los Muertos style artwork, and more importantly, has a great happy hour. Yxta’s micheladas (pictured above) are on the milder side, served with lots of ice and a chili-salted rim that yields the right amount of salty spiciness. The food is okay, but isn’t anything to write home about. The guacamole is a standout and is uniquely topped with pumpkin seeds. 601 S Central Ave., Los Angeles, 90021

La Loteria Grill: This has been a long-time favorite of mine for brunch. They have a fresh-and-simple-is-better mentality that really appeals to me. The Studio City location is my favorite of the three, mainly because they have the best parking situation (lots of free spaces). They do five different takes on the michelada, but being a creature of habit, I always get the Michelada Clasica. It’s one of the best I’ve ever had with a mixture of worcestershire, maggi, Tapatio, and lime juice that comes in a glass of ice and beer on side. The worcestershire and maggi combo adds a rich piquancy while the Tapatio and lime provides a nice kick. It’s a perfect complement to their Huevos Divorciados,which are topped with red and green sauce and served with black beans and papas con rajas. 12050 Ventura Blvd, Studio City, 91604

Guelaguetza: You may not think of micheladas when Guelaguetza comes to mind. I know I didn’t. Mole is the main draw of this Oaxacan restaurant in the middle Koreatown, however their michelada is spicy, slightly thick, and seasoned to perfection. It’s served in a cold glass with no ice, which at first I was a bit skeptical of, but became a believer after the first sip. This method keeps it spicy and carbonated till the last drop. About the food: the menu is huge (in a good way) and portions are generous—they make a delectable chicken empanada with yellow mole sauce. 3014 W Olympic Blvd Los Angeles, 90006

-Martha Santiago

Martha is new to Eastside Food Bites. Be sure to follow her on Instagram: msanti_gold.