You Should Drink a Michelada Right About Now

On the spectrum of things that were just born to go together, tomato juice and beer would probably somewhere between bananas and nutella, and pickles and peanut butter.

But somehow, like Cheetos and mac and cheese, or squid ink and rum, it just works—at least when you add Worcestershire, soy sauce, and—like everything pretty much everything else created in a Mexican kitchen—chile, lime, and salt

The unofficial national beverage of Mexico can be made in any number of ways (as long as it has lime juice), but just north of the border in Marfa, Texas, the preferred method includes tomato juice, because as Ty Mitchell, owner of the Lost Horse Saloon and creator of this recipe says: "You need some vitamins to pump you up before you can drink the rest of the night and dance. So you kinda get a sandwich with every drink."

And if you're going to listen to anyone about how to make it drink, it should be an eye-patch wearing, cowboy hat-sporting, mustachioed badass. Because three things that unquestionably go together are cowboy hats, mustaches and eye patches.