Rim: 2 tablespoons kosher or coarse sea salt, 2 tablespoons salt-free chile powder (see note), and 1 lime wedge
2 ounces fresh lime juice
4 (12-ounce) bottles of Mexican beer (see note)
Lime wedges for added flavor and garnish
Combine salt and chile powder in a small shallow dish. Moisten the rim of 4 pilsner glasses or beer mugs with a lime wedge. Dip the rims into the chile salt and set aside.
Add 1/2-ounce lime juice to each glass, and fill with ice about halfway. Add a dash or two of hot sauce and soy sauce to each glass and top off with beer. Add more lime wedges as desired.
Note: New Mexico's Chimayo chile powder's deep red color, earthy flavor and medium heat proves just right (and the drink ends up not too salty). You can often find it in gourmet markets. Dark Mexican beer (such as Negra Modelo) makes the drink denser. Lighter beer adds effervescence.