How to Pair Wine with Mexican Food

How to Pair Wine with Mexican Food

Welcome to our expert break down of popular food categories, outlining the main challenges (and pairing solutions) for wine lovers with globetrotting tastes.

This round, we focus on pairing Mexican food with wine. 

The challenge: “For Mexican dishes with cheese, braised items or mole sauces, the challenges to consider are richness and spiciness,” says Antonio Friscia, executive chef and advanced sommelier of Don Chido, an upscale Mexican restaurant in San Diego.

Wine fix: Look to low-tannin reds with bright acidity for rich and spicy Mexican dishes. “I would recommend Barbera or a Côtes du Rhône wine, because they cut through the richness of many Mexican dishes and manage to cool the palate,” says Friscia.

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Shrimp Scallop Taco

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Published on February 19, 2015
Topics: Mexican, Recipes, Wine and Food Pairings
About the Author
Alexis Korman
Contributing Editor

Currently based in New Orleans, Korman joined Wine Enthusiast as an editor in 2010 and has been authoring trends-driven travel, wine, cocktail and food content for over a decade, including work for publications like New York Magazine,, The Travel Channel, Premier Traveler, Time Out New York, Chicago Tribune and amNY. In addition to her role with Wine Enthusiast, she’s a short fiction writer, and is co-founder of Big Easy ‘Bucha—an artisanal kombucha beverage company that gives back to food charities in New Orleans. Email:

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