Wet 1/2 rim of a pint glass with lime wedge or wheel, then dip into salt mixture. Combine all ingredients, except Mexican beer, into a tin shaker. Add ice, shake vigorously and strain into rimmed pint glass. Top off with beer, add large infused ice block and garnish.

*Infused Ice Blocks / Makes 1L - Blend 1 to 2 serrano peppers, 2 oz. dried dill, 3 cups pickle juice and 1 cup water in a blender until smooth. Fine strain liquid into 2"x2" ice cube molds. Freeze for a minimum of 4 hours, preferably overnight.