Wine pairing guide for Mexican food

Keys to pairing high-end Mexican food and wine

Each traditional recipe from our land has a unique flavor profile. Here we show you how to harmonize the most emblematic dishes of Mexican cuisine with our exclusive selection of labels.

1. Red Pozole: Acidity, spices and freshness

Red pozole stands out for its hearty broth based on dried chilies, cacahuacintle corn, and pork. Its richness demands a drink that provides vibrant acidity and is capable of cleansing the fat from the dish immediately.

A dry sparkling wine or a Rosé with good structure are spectacular options. The bubbles act as a natural cleanser on the palate. This enhances the oregano, radish, and citrus notes of lime fantastically.

2. Cochinita Pibil: The balance of annatto and sour orange

This great Yucatecan classic combines the earthy profile of annatto with the pronounced acidity of sour orange. Served with pickled onions and habanero chili, its flavor is extremely complex and seasoned.

For this dish, a full-bodied white wine or a young, fruity red make a superb harmony. A Chardonnay with light aging in wood or a silky Pinot Noir will respect the delicate flavor of the pork without competing with the citrus notes of the recipe.

3. Chiles Rellenos: Creaminess and vegetable notes

Poblano chili brings vegetable notes and a very subtle spiciness. When prepared battered and stuffed with melted cheese, it acquires a delicious creamy and unctuous texture.

A medium-bodied red wine like Merlot or Cabernet Franc is ideal here. Their natural herbal notes blend with the poblano chili, while their gentle tannins perfectly balance the richness of the cheese and the batter.

Looking for even more specific combinations?

Our passion for Mexican gastronomy has led us to develop exclusive guides for your favorite dishes. Be sure to explore our article dedicated to taco pairing or our sophisticated selection specially designed to accompany the complex flavor layers of traditional mole.