Drinko de Mayo

I'm getting a little old (or maybe just a little lame) for heavy midweek drinking, which is why I was disappointed to learn that Cinco de Mayo (that's May 5th for those of you who are uniligual) falls on a Wednesday this year. But I'm not one to let another country's national holidays an opportunity for a theme party go uncelebrated (you should see me on Bastille Day) no matter how inconvenient the timing is for me. So, this year,  I've come up with an elegant solution. Instead of drinking a pitcher-full of overly-sweet, stomach-souring margaritas that will render me useless tomorrow, this year I'll be toasting Mexico's independence Mexico's victory at the Battle of Puebla with a lighter, less-boozy, (but arguably equally festive) libation: The Chelada. 
There are tons of ways to make a chelada: some people insist on Clamato juice and Worcestershire sauce as essential ingredients, but I usually find the most simple is the best- just fresh lime juice, beer and salt- it's like a bubbly, refreshing margarita without the hangover. Like if lemonade and beer had a baby. Which means I'll be in great shape for Seis de Mayo.

1/4 cup fresh-squeezed lime juice + 1 wedge of lime
1 light-flavored beer (Corona and Dos Equis work nicely, but Budwieser or Coors will do in a pinch)
margarita salt

What You Do:
1. Run lime wedge around the rim of a pint glass. Put rim into bowl of salt, to rim edge.
2. Fill glass with ice and pour lime juice and beer into the glass (I know it may seem sacreligious to pour beer over ice, but don't knock it til you try it). Garnish with lime wedge.
3. Fiesta!