I drank a hundred year old beer while taking batting lessons from Los Angeles Dodger legend Manny Mota. True story, but let me begin at the beginning.
Montejo is brewed at Cerveceria Modelo S. de R.L. de C.V. in Tuxtepec, Oaxaca, Mexico. It is a crisp, golden lager that pours cleanly and has an excellent aroma and smooth flavor that is accented with notes of fresh citrus. Like most lagers, it has a short finish, but I like that it has a fuller taste than most. Despite more than 100 years of Mexican brewing tradition, it has only recently become available in the United States – basically since last September. Montejo prides itself on being authentically Mexican and engaging directly with the Mexican and Mexican-American consumer. And it’s everywhere! Including a partnership with Maná and our very own Dodgers.
And I got to experience it firsthand again. Montejo invited us to experience the best of summer with baseball, beer and outdoor dining by one of L.A.’s hottest Latino chefs, Eddie Ruiz, who fed us a Montejo-infused feast practically on the field at Dodger stadium. Starting off with appetizers of aguachile de camaron and avocado wrapped in thin slices of salty prosciutto. Classic. It’s the kind of appetizers you want to order for summertime outdoor eating.
Chef Ruiz used Montejo in each dish, including dessert but I’m getting ahead of myself. Dinner was a magnificent 5 course affair starting with Montejo queso fundido with chorizo escalfado, Montejo beer battered fish & chips with a brilliant malt-cream that was dusted with charred wood, Montejo mushroom burgers, Montejo drunken chicken and a Gran Bistec with Montejo chimichurri. Dessert was an over-the-top bunelo stuffed with banana, served with ice cream and Montejo beer caramel.
Between Montejo micheladas and dessert, we got a chance to hit some balls in the actual batting cages that the Dodgers use. This is where Manny Mota comes in: he was right there with us teaching us how to swing a bat. Sure I made a complete fool of myself because I can’t swing a bat to save my life, but practicing in the Dodgers’ batting cages and dinning on the field was definitly an experience of a lifetime.
Next time you’re at Dodger stadium you can try it for yourself because Montejo also has its own bar behind the right field pavilion at Dodger stadium. Until then, keep up with MOntejo on Facebook, Twitter and Instagram.
And don’t forget that this Sunday, July 12th is National Michelada Day. Celebrate with this recipe for Montejo’s Michelada.
12 ounces of Montejo
12 ounces premium tomato juice
6 ounces Clamato®
6 ounces fresh squeezed lime juice
3 ounces fresh lemon juice
3 ounces fresh orange juice
3 ounces fresh grapefruit juice
1 tablespoon soy sauce
1 tablespoon Tabasco®, 3 tablespoons if you like it spicy
1 teaspoon Worcestershire® sauce
2 teaspoons fresh ground pepper
2 teaspoon celery salt
1.For the base, mix all ingredients except the beer in a pitcher and mix with a whisk or large slotted spoon. Refrigerate until ready to use.
2. For the Montejo michelada: When ready to serve rim a pint glass with lime juice and coarse salt. Place about 2-3 ice cubes in glass. Pour 4-5 ounces of Montejo michelada base into glass. Top the glass with cold Montejo beer. Serve Montejo michelada with the remaining Montejo in bottle so that guest can add remaining beer as they enjoy.
This is a sponsored conversation written by me on behalf of Montejo. The opinions and text are all mine.
Comments will be approved before showing up.
Every year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...
Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).
Adulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...