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Here’s the recipe for recreating El Jacalito ‘s near-hallucinogenic Chelada. In a small, shallow bowl, combine 1 teaspoon each of celery salt and dried ground piquin chili (available at Emporio Latino , 243 Augusta, at Baldwin, 416-351-9646, $1.19 for 2 ounces). Dip a tall, frosted beer glass into the spices, coating the rim evenly. Add the juice of a lime to the glass and top up with ice-cold lager. If the Chelada is a beer margarita, think of the Michelada as the Bloody Mary of suds. Assemble the ingredients above but add 2 dashes of Worcestershire sauce, a dash each of soy sauce and Tabasco and a pinch of black pepper. Stir with a swizzle stick.
