The Best Wine Pairings with Mexican Food

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Mexican food is packed with bold flavours, spice, and texture – and with the right approach, wine can be a great match. The key is to consider the dish’s ingredients, heat, and richness, and choose a wine that complements rather than competes. Here’s how to make it work, with pairings for some Mexican favourites.

Tacos

Tacos come in endless variations – from spicy pork al pastor to grilled fish or carne asada. 

For pork or chicken tacos with a little sweetness or spice, like al pastor with pineapple, go for a dry rosé or a juicy Tempranillo. These wines have just enough fruit to balance the spice and richness. 

Grilled steak tacos (carne asada) call for something with more structure, like a Garnacha or Zinfandel.

And for fish or shrimp tacos, keep it crisp with an Albariño, Vermentino, or New World Sauvignon Blanc – fresh, zesty, and just right with lime and salsa.

Four tacos with different fillings - pork, beef, chicken, fish, with some salad on top

Burritos

Burritos are all about comfort – a warm tortilla wrapped around beans, rice, cheese, meat, and/or vegetables.

Hearty fillings like beef barbacoa or pork carnitas need a wine that can stand up to richness, so reach for a Syrah, Malbec, or Cabernet Franc.

If your burrito is more veggie-focused – grilled peppers, mushrooms, or beans, then a Chilean Pinot Noir or a juicy Merlot will strike the right balance.

For spicier salsas, keep a lightly chilled off-dry Riesling nearby to cool things down without dulling the flavour.

Enchiladas

Sauce is the star of enchiladas, and the wine needs to match accordingly.

Red enchiladas, especially with beef or mole, pair beautifully with a smooth, spicy Zinfandel, Monastrell, or even a young Rioja Crianza.

For green tomatillo enchiladas, particularly with chicken, opt for a Grüner Veltliner, dry Riesling, or Chenin Blanc – all bring acidity and a touch of aromatic lift that balances the tangy sauce.

If you’re serving cheese enchiladas, try a Chardonnay with some body or a Grenache-based blend.

Fajitas

Whether made with sizzling strips of steak, chicken, or peppers and onions, fajitas are bold and smoky.

For steak fajitas, a Tempranillo, Cabernet Sauvignon, or Petite Sirah complements the chargrilled edge.

Chicken or veggie fajitas work beautifully with a Viognier, dry rosé, or even a Côtes du Rhône.

A table with quesadillas on a plate and some bowls with chillies and other condiments

Quesadillas

Quesadillas are cheesy, melty, and incredibly wine-friendly.

If you’re going for a classic cheese quesadilla, a Chardonnay – especially one with a little oak, is a natural fit. 

Add mushrooms or chicken, and you could try a Pinot Noir, which brings just enough earthiness and acidity to lift the dish.

If there’s spice or salsa involved, a Garnacha or Rosé can add a juicy contrast to the creamy cheese.

Tamales

Tamales are soft, comforting, and filled with anything from pork in red chile to cheese and green chiles.

For pork tamales with a rich red sauce, a Tempranillo or Zinfandel balances the deep, earthy spice.

Chicken with green tomatillo sauce pairs well with an off-dry Riesling or Grüner Veltliner, which cut through the masa’s density and the sauce’s acidity.

Vegetarian tamales pair nicely with Viognier or a textured white Rhône blend.

Chimichangas

Deep-fried and indulgent, chimichangas are the crunchy cousins of burritos – and their richness makes wine pairing especially fun.

For fillings with cheese, beans, or pulled meats, a Garnacha, Monastrell, or lightly oaked Chardonnay brings freshness and contrast.

If the chimichanga comes smothered in salsa or sour cream, try a white Rioja or a soft red like Barbera to handle both the richness and acidity.

Toastadas with beans and beef, and veggies on top

Tostadas

Tostadas are crisp, open-faced tacos, piled high with beans, meat, lettuce, avocado, and salsa.

The variety of toppings makes them versatile for wine. For seafood tostadas, like those topped with ceviche or shrimp, reach for Albariño, Txakoli, or sparkling wine.

For meat or bean-based tostadas, a rosé or chilled light red like Beaujolais or Frappato provides balance and freshness without overwhelming the toppings.

Guacamole

Creamy, rich guacamole with lime and coriander pairs beautifully with fresh, green-leaning wines.

Sauvignon Blanc is the obvious choice here – grassy, citrusy, and refreshing. A Vermentino or Txakolina would also be great, especially with tortilla chips or seafood alongside.

If you’re serving guacamole with a bit of chili heat, a sparkling wine like Cava or Brut Prosecco can be a fun and palate-cleansing option.

Guacamole in a bowl with tortilla chips

Mole and Complex Sauces

Rich, dark, and layered, mole poblano is one of the most complex sauces in the Mexican repertoire. It’s earthy, sometimes smoky, with hints of chili and chocolate – and it needs a wine with depth. A bold Zinfandel, Syrah, or even a mature Barolo can hold its own.

If the mole leans sweeter or spicier, consider a Malbec or Tempranillo to balance the flavours. These wines bring enough tannin and richness to echo the sauce’s complexity without clashing.

Pozole and Other Hearty Soups

Pozole is a hominy-based soup, slow-cooked with pork or chicken and garnished with radish, lime, and cabbage. It’s earthy and nourishing, and pairs nicely with a Tempranillo, Garnacha, or even a dry Chenin Blanc. The goal is to complement the broth’s warmth while refreshing the palate with each sip.

Elote (Mexican Street Corn)

Sweet corn slathered in mayo, cheese, chili, and lime is a classic Mexican street snack. A Cava or sparkling rosé cuts through the richness and brightens the spice. You could also try a zesty Verdejo or Albariño for something still and aromatic.

Mexican street corn (Elote) with different sauces and accompaniements

Spicy Dishes in General

Chilies are a central element of many Mexican dishes, and spice can make wine pairing tricky – but not impossible. Wines that are light in tannin, moderate in alcohol, and high in acidity tend to work best. An off-dry Riesling or Gewürztraminer is a classic move – the hint of sweetness calms the heat while preserving the flavour. Sparkling wines, from Cava to Crémant, also handle spice well and bring a refreshing lift between bites.

Desserts

For flan, churros, or tres leches cake, look for wines that are sweet, but not cloying. Moscato d’Asti, late-harvest Riesling, or even a chilled glass of Pedro Ximénez Sherry make lovely matches for traditional Mexican sweets. They complement the caramel, cinnamon, and creamy textures without competing.