Aren’t all micheladas pretty similar? At PoNy’s Michés, a seafood-centric Mexican bar and grill in Downtown Phoenix with a nod to the drink in its name, the answer is “nope.” Visually, PoNy’s “house classic” version of the classic beer-and-tomato-juice cocktail is simple. Just a frosty glass of brick-red liquid, floating Tajín specks and a lime wedge.
But it’s a quiet banger. The recipe all but abandons chile and heat, inviting the cool vegetal notes, the beer’s freshness and the lime’s zing to harmonize. Perfectly refreshing.
In March 2020, Jose “Pony” Flores started a michelada stand using his decades-old recipe. It went viral. Soon, he and his wife, Analiz, started pairing micheladas with ceviche and selling out of a truck, right as the pandemic spread. Every Friday night, they prepped 200 pounds of shrimp. Jose quit his warehouse job. It was time for a restaurant.
In 2024, the couple teamed up with customer Sergio Escamilla to launch PoNy’s in Goodyear. The Downtown sequel opened last spring in the former FEZ space. Windows tall, vibes more coastal Cancun than CDMX, PoNy’s gonzo-leaning menu includes carne asada fries, shrimp burgers, wings and other fun wrinkles. Jose has no formal culinary training, and PoNy’s food follows his cravings.
Dining and Cooking