Mexico doesn\u2019t have a deep tradition of wine paired with meals. However, that\u2019s changing, thanks to a growing middle class, increased availability and expanding Mexican wine industry.\r\n\r\nThe capital, Mexico City, is home to many restaurants with unique and wide-ranging lists like Jaso, Merotoro, Lorea, M\u00e1ximo Bistrot, Rosetta, Pujol, Garum, Sepia Cocina de Mar and Nicos. There are also world-class international restaurants with exclusive focuses like Sartoria, Il Becco, Le Restaurant at Club France, Puerto Getaria and J By Jos\u00e9 Andr\u00e9s, as well as an impressive natural wine program at Amaya. However, wine culture is reaching every corner of the country.\r\n\r\nThe following list focuses on Mexican restaurants that strengthen the country\u2019s pairing culture and challenges visitors\u2019 preconceptions. Like our annual Top 100 Wine Restaurants list for the U.S., these aren\u2019t just restaurants where wine is a priority, but food, service, and atmosphere are top-notch as well. \u00a1Provecho!\r\n\r\n\r\nAlcalde\r\nGuadalajara\r\nChef-Owner Francisco Ruano worked in such exalted restaurants as Noma, Mugaritz and El Celler de Can Roca before he returned to Guadalajara to open Alcalde in 2013. His approach is creative and playful, yet unpretentious and straightforward. He transforms familiar dishes like tuna tostadas, grilled octopus or pork and beans, and introduces flavor combinations like duck in an adobo of smoky chile morita, dried shrimp and eucalyptus. The wine list, which changes often, hovers around 100 selections.\r\nCasa de la Troje\r\nMetepec\r\nLocated in a small town about an hour west of Mexico City, this is an unexpected wine lover\u2019s oasis housed in a 225-year-old adobe house littered with art, books and immense charm. Casa de la Troje's Owner Jorge Luis Gonz\u00e1lez\u2019s extensive list leans toward Mexican and Spanish bottlings chosen for quality and value rather than name recognition. The menu features simple grilled fish and meats, Oaxacan specialties and original dishes like huitlacoche fondue and hibiscus duck. Its soups, like beet-coconut, blue corn or ricotta cheese, are exceptional, especially paired with a Sauvignon Blanc from Valle de Guadalupe\u2019s Hilo Negro winery.\r\n\r\n\r\n\r\nSee All of America's 100 Best Wine Restaurants of 2018 >\r\n\r\nChapul\u00edn\r\nMexico City\r\nChapul\u00edn, named for the popular edible grasshopper, is located in the Presidente InterContinental Hotel, which houses perhaps the most important cellar in the country, with more than 2,500 labels and 40,000 bottles. Chapul\u00edn boasts an extensive list of Mexican wines (not to mention mezcal and craft beer), and guests can also access the hotel\u2019s collection. Chef Josefina L\u00f3pez\u2019s dishes are refined versions of classics like pescado zarandeado, arroz a la tumbada and beef tongue in almond mole, alongside unexpected ingredients like wild boar, venison and local deep-red \u201csalmon trout.\u201d\r\nFinca Altozano\r\nValle de Guadalupe\r\nOf Javier Plascencia\u2019s six restaurants in Baja California, Finca Altozano is his most attractive. Located at the end of a long dirt road that overlooks vineyards in the heart of Valle de Guadalupe wine country, it\u2019s a rambling outdoor restaurant with open-fire grills and roaming farm animals. Don\u2019t be alarmed if a hungry pig snuggles your leg. Every ingredient comes from the peninsula, from the octopus in the ceviche to the grilled quail and suckling lamb confit. It also has the largest list of Valle de Guadalupe wines in the country, around 130 labels.\r\n\r\n\r\nHueso\r\nGuadalajara\r\nHueso translates to \u201cbone,\u201d and 10,000 of them line the walls of this stunning, monochrome restaurant, like a large-scale Louise Nevelson installation recast in white. It\u2019s a metaphor for Chef and Co-Owner Alfonso Cadena\u2019s food, which creates art from the most elemental of ingredients. Co-Owner and Wine Director Juan Monte\u00f3n maintains a large cellar, but keeps the dynamic list at less than 50 bottles. It changes up to four times a week, however, to introduce discoveries and harmonize with Cadena\u2019s ever-changing menus.\r\nK'u'uk\r\nM\u00e9rida\r\nVisitors to M\u00e9rida, the sleepy, steamy capital of the Yucat\u00e1n state, might not expect to stumble across a 1999 Vega Sicilia \u00danico or\u00a02001 Ch\u00e2teau Lafite Rothschild. In fact, K\u2019u\u2019uk (\u201csprout\u201d in Mayan) has one of the country\u2019s most serious wine programs. Of the more than 500 labels, about 300 are from Mexico and include hard-to-find back vintages as well as extensive South American and Spanish selections. There\u2019s plenty to pair with the restaurant\u2019s elegant food that riffs on traditional Yucatecan dishes and ingredients like sea snails with preserved lime, mango, aloe and red seaweed, or rabbit in a plum pipi\u00e1n sauce with lima bean, radish and candied ciricote fruit.\r\n\r\n\r\nLe Chique\r\nRiviera Maya\r\nThough located in the gorgeous oceanfront Azul Beach Resort Riviera Cancun resort south of Cancun, Le Chique is about as far from a \u201cresort restaurant\u201d as possible. For the 20-plus-course tasting menu\u2014one of Mexico\u2019s most transportive meals\u2014Chef Jonat\u00e1n G\u00f3mez Luna and Head Chef Alejandro Villagrana P\u00e9rez employ modernist techniques to deconstruct traditional dishes. Rather than fussy or precious, however, they distill each dish to its flavorful essence. Coursed pairings are available at different price levels, with an extensive bottle list as well.\r\nLos Toneles\r\nSan Luis Potos\u00ed\r\nThis Mexican steakhouse (named \u201cwine barrels\u201d in Spanish) has an Argentinian influence, but it offers many unique dishes like a steak-stuffed ancho chile, shrimp tacos in jicama tortillas and a soup based on the region\u2019s famous enchiladas potosinas. It boasts one of country\u2019s deepest wine cellars, with lots of back vintages nearly impossible to find in the country. It\u2019s especially strong in wines from France, Spain, Italy and the U.S.\r\n\r\n\r\nPangea\r\nMonterrey\r\nOne of the country\u2019s most celebrated restaurants, Pangea moved to a new location in January after two decades. While it\u2019s always been committed to growth and change, the restaurant\u2019s new iteration feels especially energized and inspired. Eduardo Morali, a former Top Chef contestant, has joined forces with Owner-Executive Chef Guillermo Gonz\u00e1lez Berist\u00e1in. The wine list maintains around 125 labels, with a newly increased focus on domestic wines\u2014a reflection of the country\u2019s emerging quality. There\u2019s also a wine retail shop in the restaurant.\r\nQuintonil\r\nMexico City\r\nMany high-end modern Mexican restaurants can feel more academic than appetizing. Not so at Chef Jorge Vallejo\u2019s Quintonil, which represents the zenith of so-called cocina de autor (chef-driven cuisine). This is thoughtful, personal food that never sacrifices flavor for flash. Humble ingredients like cactus, squash and huauzontle greens are given equal treatment as delicacies like abalone and escamoles (queen ant larvae), which redefines what constitutes \u201cfine dining.\u201d The 150-label wine list features everything from top Valle de Guadalupe producers, back-vintage Bordeaux and cult favorites like Matthiasson and Ch\u00e2teau Musar. It\u2019s all backed by meticulous and knowledgeable service from Head Sommelier Wilton Nava and his team.