The Michelada is a Mexican alcoholic beverage that combines beer with lime juice, assorted sauces, spices, and peppers. Typical ingredients include lager beer, lime juice, tomato juice or Clamato, Worcestershire sauce, Maggi seasoning, hot sauce, soy sauce, and salt or chili powder on the rim of the glass. The beer is often poured over ice. The drink is usually served in a large, salt-rimmed glass known as a "tarro" or beer mug.

The origins of the Michelada are not fully documented. Its history is subject to differing theories. One theory claims that in the 1960s at the Club Deportivo Potosino in San Luis Potosí, a member named Michel Ésper requested his beer with lime, salt, ice, and a straw, which patrons referred to as "Michel’s lemonade," later shortened to "Michelada." Another theory suggests the name comes from "mi chela helada," which means "my cold beer" in Mexican slang, though there is no primary record of this as the definitive origin.

Micheladas gained national popularity in Mexico during the late 20th century, particularly as a hangover remedy or a beverage to accompany spicy foods. Variations emerged across regions. For instance, in Northern Mexico, it is common to add Clamato juice, a tomato-clam beverage. The drink has been commercialized, with premixed bottled Michelada products now available from various large Mexican breweries.

Micheladas are distinct from "cheladas," which typically consist only of beer, lime, and salt. The drink is related to other international beer cocktails, such as the "Red Eye" or "Bloody Beer," but its spice-laden profile is characteristic of Mexican cuisine. The Michelada is a staple of bars and restaurants throughout Mexico and has gained popularity in the United States and elsewhere.