It seems like tacos\u2014one of Mexico\u2019s greatest culinary exports\u2014are everywhere these days, from funky food trucks to high-end restaurants. While the diversity of taco fillings is delightful, pairings an be a challenge. We asked Noah Small, beverage director for New York City\u2019s lauded Empell\u00f3n group, for some guidelines.\r\n\r\nFor starters, consider any sauces and toppings (like chili pepper, onion, cilantro), not just the protein. Depending which region of Mexico your taco is from, or even if it\u2019s Tex-Mex, flavors can run the gamut from tingly heat, to sweet, to tangy and often all of the above. But even if it\u2019s not searingly hot, some sort of chili is usually a factor,\r\n\r\nThat translates to red wines with gentle, soft tannins (\u201ctannins can amplify chilies,\u201d says Small) and whites that balance sugar and acidity. Tacos also play well with crisp, quaffable beers like pilsners, citrusy IPAs and lighter lagers, as well as anything in the extended margarita family.\r\n\r\n\u201cIf you\u2019re in Mexico, someone\u2019s going to hand you a taco, and you squeeze the lime right on,\u201d says Small. Because margaritas deliver that same citrusy zing, \u201cit\u2019s a natural thing to reach for.\u201d\r\n\r\n\r\nBreakfast\r\nThis beloved Tex-Mex staple, often made with scrambled eggs, bacon and potatoes, is ideal with a Michelada, a tall, cold beer kicked up with the addition of lime juice and spices. \u201cChampagne is [a] great move here if that\u2019s how you like to roll,\u201d says Small. \u201cI\u2019d also reach for Chardonnay with this.\u201d\r\nAl Pastor\r\nMade with pork marinated with chili peppers and pineapple, Small likens the filling to BBQ. \u201cIt\u2019s fatty meat with some sweetness to it, and that\u2019s very good with beer\u2026A session IPA that\u2019s not too heavy? That\u2019s perfect.\u201d For wine, he says, \u201creds from the Canary Islands with all that volcanic smokiness work well. If you like something juicier, Rioja will do just fine.\u201d\r\nFish\r\nFor Baja-style fish tacos made with fried or grilled fish, Small reaches for brisk white wines, particularly Albari\u00f1o, Sauvignon Blanc or Spanish Txakoli. Fried fish also works well with beer and, of course, the classic margarita. \u201cAnything citrus-focused\u201d will pair well, he says.\r\nBistec (Beef)\r\n\u201cYou see a lot of beef preparations in Mexico,\u201d says Small. \u201cDifferent cuts are presented on tacos.\u201d Your best pairing may depend on how the beef is prepared, whether it\u2019s seared, braised or stewed. No matter the cooking method, Small says, \u201cIt\u2019s a good chance to go for a bolder red wine,\u201d particularly Tempranillo, Grenache or Malbec.