Mexican Snacks and Wine, the Perfect Pairing

The night gives a nostalgic touch to the Historic Center of Mexico City. The streets are illuminated by the spotlights of the churches and the yellow lights of the late-night stalls. On Bolívar, almost at the corner of República del Salvador, there is a glow brighter than the others. It’s from Los Cocuyos, a culinary legacy from the belly of Mexico. “Give me two campechanos,” I tell my taco vendor, trying to watch my figure. I order water because I have a little glass of Mexican wine to accompany my tacos de lengua and longaniza. It’s not that I don’t like guava Boing; it’s just that the wine enhances the flavors of the fried meat, corn, and the red sauce – my favorite – from this stall that has been around for a little over 50 years. The idea that wine only belongs on elegant tables is a fantasy. Pairing gives watts to almost any food (I say “almost” because it’s not easy to find the ideal wine for soups and broths or stews based on tomatoes). The trick of uniting the fermented juice of the grape with food is to make both shine; to bring out the beauty of one with the savoriness of the other, in a bite. In general, the rules of pairing between antojitos and Mexican wine are basic. If you don’t want complications, it’s best to choose a white wine for garnacha without meat or with fish (like Baja-style tacos), and red wine for anything with meat. Enjoy lean meats with young reds and concentrated-flavored meats with more complex wines. If you are looking to soothe the spiciness and highlight the stew of spiced dishes like chiles en nogada or enchiladas mineras, look for a rosé.Another rule could be the color. Believe it or not, you can choose your wine based on the colors of your antojito. How about some fried quesadillas – cheese ones, in the “Everyone but CDMX” style – with a white wine? Don’t miss the rosy carnitas of pork or tuna with a rosé, nor the dark food, like mole, with a red. My favorite rule, however, is to opt for wines from the same region as the dishes. It almost never goes wrong; each biological and social ecosystem is connected. There is no better friend to pizza or pasta than Italian wines, just like garnacha and antojito are friends with Mexican wines. But as they say: tastes break genres. This September 15th, I invite you to experiment, to try with your own rules. If you feel a little scared or simply want to enjoy without exploring, I’ll leave you some winning pairings between Mexican wines and antojitos, garnachas, and street food. You’re sure to enjoy them, as long as you apply them in moderation. Tacos al pastor and Vinaltura rosé Nothing goes better with the favorite taco of chilangolandia than this rosé made with Querétaro grapes of tempranillo and syrah. You will highlight the flavor of the spiced meat without losing acidity or structure. Sunday barbacoa and Norte 32 white label The lamb meat cooked in the ground for long hours deserves a pairing with acidity and a structure that won’t get lost behind the strong flavor of lamb. This 100% cabernet will do the trick. Taco de chile relleno and Arrebato tinto I love what grapes like syrah, petit syrah, and cabernet do with the spiciness of the pepper. Just make sure it’s filled with ground meat so the wine doesn’t stand out too much. Tacos de lengua and Ala rota Chopped or whole, lengua tacos are guaranteed texture and flavor. Along with this expressive and spiced blend of cabernet and petit syrah, they become a delicacy. Tostadas de tinga de pollo and Forza The number one hit of September fifteens deserves to be well accompanied. This blend of merlot and cabernet sauvignon from the winery Concierto Enológico won’t overshadow its subtle charm. Huarache de bistec en salsa and Montefiori Cabernet Montepulciano Beef, the sauce, and corn are already a winning combination. And if you add this light and good acidity cabernet montepulciano, all the elements will stand out. Pambazos and Entrelíneas Malbec, nebbiolo, and syrah from hydrocálido terroirs support the fat of the bread and the chorizo. The result will be the best pambazo you’ve ever eaten! Tacos de costillita and Plata .925 Charcoal is the essential ingredient of rib tacos. Along with the sauce and lime, they will sing in harmony with the toasts of this tempranillo, grenache, and syrah from the Plata Chavarría family. Cochinita pibil and El Cielo Selene The flagship dish of Yucatecan cuisine is characterized by spicy and citrus flavors; highlight them with the fruitiness and freshness of this rosé wine made with grenache and syrah.