When the sun is out, I love making tacos. Not that I’m Mexican, but as a South American, I totally relate to the rich, vibrant flavours of this amazing cuisine. It’s fun, versatile, and somehow manages to elevate every meal to something special. It all started one Saturday with a craving for tacos de carnitas — but I had beef in the fridge, not pork. So I thought, why not try a slow-cooked shredded beef version? (Don’t kill me, Mexico — I promise it’s delicious too!)
When dinner time rolled around, the food looked mouth-watering. And then came the question: what wine could we pair this with?
Before we dive into the pairing, let’s set the mood. Mexico, with its bold cuisine and deep cultural traditions, has more to offer than meets the eye — including wine. Yes, you heard that right! Mexico has been producing wine since the 1500s, especially in the Valle de Guadalupe in Baja California. Fun fact: California itself was once part of Mexico, and many of its wine-making traditions have Hispanic roots.
Mexican cuisine is built around ingredients native to Central America — think chillies, tomatoes, avocados, maize, beans, and cacao. It’s no wonder the flavours are explosive and deeply satisfying. Tacos, in particular, are a true culinary playground: spicy, juicy, crunchy, creamy — all in one bite. So the wine? It’s got to keep up.
Wine Pairing with Tacos: Let’s Talk Grapes
Tacos de carnitas (or my rebellious beef version) are rich, juicy, and slightly fatty. The key here is balance. You want a wine that cuts through the fat, compliments the spice, and doesn’t overpower the flavour.
Here are a few go-to pairings:
Tempranillo (Spain): Medium-bodied, with earthy undertones, red fruit, and a touch of spice. A younger Rioja (2–4 years old) works brilliantly with beef tacos — think balance, freshness, and just enough complexity.
Zinfandel (California): Full-bodied and fruit-forward with peppery notes — it pairs beautifully with barbecued meats and anything smoky or spiced. It’s also a cheeky nod to California’s Mexican heritage.
Malbec (Argentina): A smooth, plummy choice with soft tannins. It loves grilled meat and works a treat with carne asada or shredded beef with a smoky chipotle kick.
Garnacha/Grenache (Spain or Southern France): Light tannins, bright red fruit, and a hint of spice make it a versatile partner for chicken, veggie, or even fish tacos with a tangy salsa.
Albariño (Spain) or Chenin Blanc (South Africa): If you’re going down the lighter taco route (prawn, fish, or vegetarian with citrusy salsas), these whites are zesty, fresh, and vibrant — perfect for warm weather and sunny moods.
Fun fact: In Mexico, people traditionally pair tacos with beer or tequila, but wine is growing in popularity — especially in Mexico City’s food and wine scene!
My Shredded Beef Taco Recipe (AKA Lazy Carnitas)
500g beef brisket or chuck
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
3 garlic cloves, minced
Juice of 1 orange
Juice of 1 lime
Salt and pepper
1 tbsp olive oil
Corn tortillas, fresh coriander, diced onion and your favourite salsa to serve
Sear the beef in olive oil, then throw everything in a slow cooker or Dutch oven. Cook low and slow for 4–6 hours until the beef falls apart. Shred it, toss it back in the juices, then serve with warm tortillas and all the toppings.
There you go. Taco night just went gourmet. And with the right glass of wine? You’re not just eating — you’re celebrating.
So next time the sun shines, and the tacos call your name, don’t forget the wine. Because life’s too short for bad pairings — and tacos deserve better.