Birria Maria

Chef Claudette Zepeda mixes some of the flavorful broth left over from making her popular Birria with citrus juices, tequila, and beer for a cocktail that is both delicious and thirst-quenching. Think of it as a new version of a Michelada. Zepeda encourages you to make it your own—adding more or less of each ingredient to find your happy place. Be sure to remove all of the fat from the top of the Birria broth before adding it to the cocktail shaker to prevent it from forming a layer on the top of the cocktail.

Birria Maria
Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones
Active Time:
10 mins
Total Time:
10 mins


  • Chili limon (such as Tajin)

  • 1 orange wedge

  • 1 cup cold birria broth (caldo), skimmed of all fat, strained 

  • 2 ounces fresh lime juice, optional

  • 1 ounce fresh orange juice

  • 1 ounce tequila blanco (such as Fortaleza)

  • Hot sauce (such as Valentina or Tapatio), to taste

  • Salsa Maggi (or Worcestershire sauce), to taste

  • Red wine vinegar or other fruity vinegar, to taste

  • Cold beer (such as Pacifico, or a saison or sour), for topping off

  • 2 lime wedges, for garnishing


  1. Place a thin layer of the chili limon on a small plate. Run the orange wedge around the rim of 2 pint glasses, then dip the rims of the glasses in the chili limon to coat. In a cocktail shaker, add the birria broth, lime juice (if using), orange juice, and tequila. Add hot sauce, Salsa Maggi, and vinegar to taste. Fill the cocktail shaker with ice and carefully secure the lid.

  2. Shake the contents vigorously for at least 30 seconds. Strain the contents of the shaker into the glasses, dividing equally. Top off with the beer and stir to blend with a cocktail spoon. Garnish with the lime wedges.

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