Creative suggestions to pair your dishes with beers, wines, or traditional beverages
At Sol Azteca, we believe that a complete gastronomic experience is not limited to the dish you choose, but also to what you drink with it. Latin American cuisine is rich, complex, and deeply rooted in cultural traditions that can be further enhanced with an intelligent—and sometimes unexpected—pairing.
Today we share unique combinations that you won’t see on any pairing list. Some will surprise you, others will make you fall in love.
🌮 1. Tacos al pastor + Dry Riesling
Why does it work?
The sweet, citrusy touch of pineapple in tacos al pastor finds a perfect ally in a dry Riesling white wine. This wine highlights the freshness of the dish and balances the fat of the marinated pork without competing with its spices.
Bonus tip: If you prefer something non-alcoholic, a slightly citrusy tamarind agua fresca also creates a delicious harmony.
🌯 2. Carne Asada Burrito + Craft IPA
Why does it work?
The intensity of the carne asada, accompanied by beans, rice, and powerful sauces, pairs ideally with an IPA (India Pale Ale). The bitterness of the hops cuts through the fat, cleanses the palate, and leaves room to savor each bite as if it were the first.
Sol Azteca Tip: Try it with a local IPA to discover how the regional flavors enhance each other.
🥗 3. Nopal Salad with Queso Fresco + Sauvignon Blanc
Why does it work?
Nopal has a unique texture and acidity. Sauvignon Blanc, with its herbal and citrus notes, not only complements the dish without overpowering it, but also highlights the fresh notes of the dish and the smoothness of the queso fresco.
Non-alcoholic pairing: Try a mint lemonade or cucumber and mint water.
🍤 4. Deviled Shrimp + Classic Michelada
Why does it work?
Spicy and spicier? Sometimes, yes. The michelada, with its base of beer, lemon, salt, and spicy or umami sauces, intensifies the flavors of the deviled shrimp without burning the palate, thanks to the instantly refreshing bubbles.
Pro-tip: Adjust the spice level of both to avoid overwhelming the experience.
🧀 5. Huitlacoche Quesadillas + Pinot Noir
Why does it work?
Huitlacoche, also known as “Mexican caviar,” has earthy notes reminiscent of truffle mushrooms. A Pinot Noir, light yet deep, complements this umami experience like few wines can.
Cultural Pairing: Pair with iced cinnamon tea for a smooth, spicy contrast.
🥩 6. Mixed Fajitas + Young Tempranillo Wine
Why does it work?
Tempranillo is a Spanish wine that adapts wonderfully to Latin spices. In a young version (without oak), it maintains its lightness and acidity to balance the juices of the meat and sautéed vegetables.
Fun Fact: This wine is uncommon in Latin pairings, but it’s one of the best-kept secrets of creative sommeliers.
🍰 BONUS: Homemade Flan + Sparkling Moscato
Why does it work?
Desserts deserve a pairing too. A sparkling Moscato, sweet but with vibrant acidity, enlivens the classic flan, elevating its creaminess and caramel without making it too cloying.
Prefer a traditional drink? A pot of coffee with brown sugar and cinnamon rounds things off with a flourish.
Pairings aren’t set rules. They’re invitations to play with flavors. At Sol Azteca, we encourage you to step outside the box and discover combinations that surprise your palate. Whether with a local craft beer, a carefully chosen wine, or a traditional Latin American drink, there’s a world of possibilities waiting for your next visit.
Ready to try one of these combinations?
We look forward to welcoming you to Sol Azteca for a unique, authentic, and unforgettable gastronomic experience.
