Pairings | Mexican
The thing you need to ask yourself when you’re wondering which wine - or other drink - to match with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
If you’re not drinking for whatever reason - because you’re driving, pregnant or just taking a break - it’s sometimes difficult to find something that makes a good match for what you’re eating. Soft drinks can be sweet and sugary. Water sometimes too plain.
Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food
There are few instances where a national drink goes so well with a national cuisine as tequila and Mexican as I was reminded at the weekend when I tried out London’s latest opening Wahaca. (A deliberately easy-to-pronounce play on Mexico’s foodie mecca Oaxaca)
It’s a little ironic that just as Trump is planning a wall to keep the Mexicans OUT we cant get enough of Mexican food at the moment. Especially tacos.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
It’s always good to come across a soft drink that pairs as well with food as an alcoholic one and the Mexicans have a particularly refreshing one in agua fresca.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
As with other grape varieties sauvignon blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous sauvignons of New Zealand's Marlborough region.
Last Friday night Helen, our designer, and I had a bit of a works outing to our colleague Monica Shaw's who works on the nuts and bolts of the website. She cooked up an amazing Mexican feast of which this was just one element but it was striking how much better the whole meal went with beer than with wine.