But Mexico actually has a long wine history… did you know that they’re the oldest wine producing country in Latin America? We’ve got a great guide for pairing your fave Mexican dishes with our fave tipple - wine.
The thing to keep in mind when pairing Mexican food with wine is spice. The hotter the heat, the colder and sweeter the wine should be. Tannins are going to exacerbate spice as well, so go for something light to moderate on that front.
Another thing to think about is the ingredients in your dish. Is it veggie-based, or meat? Does it have a lot of herbs? What about rice? What’s the sauce? All of these things will contribute to your wine choice.
White meats tend to go better with white wines, and the same for red meat & wine. But veggies can go either way, depending on the sauce. Dishes with lots of herbs will pair beautifully with an acidic, herbaceous wine.
Corn chips + salsa & Sangiovese: Sangiovese is divine with tomato-based dishes!
Fish tacos & Sauvignon Blanc: Crisp, clean, crunchy and refreshing.
Beef burrito & Tempranillo: Not too tannic, but plenty of dark fruits.
Cheese quesadilla & Riesling: The acidity will cut through the melty cheese.
Veggie nachos & Chardonnay: Lots of flavours to complement each other.
Empanadas & Dry Rosé: Fruity and textural for a perfect pairing.
Chili con carne & GSM: Both bold and hearty with lots of flavour.
