[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n
Natural wines have gained massive popularity in recent years, and for good reason. Made with little to no intervention and crafted without artificial additives, these wines express the true essence of their origin. But how do they pair with something as flavorful and rich as Mexican street food<\/strong>?<\/p>\n In this article, we share expert tips for pairing classic Mexican antojitos with natural wines<\/strong>. Whether you\u2019re experimenting at home or dining at a Bib Gourmand restaurant in Tulum, these recommendations will elevate your culinary experience and surprise your palate with unique and harmonious combinations.<\/p>\n Tacos al pastor are full of flavor\u2014marinated pork, pineapple, onion, and cilantro. The right wine balances the fat and highlights the tangy sweetness.<\/p>\n Recommendation:<\/strong> Mole is rich, layered, and full of spice and subtle sweetness. A good wine pairing should complement\u2014not overpower\u2014these deep flavors.<\/p>\n Recommendation:<\/strong> Huitlacoche, often called \u201cMexican truffle,\u201d has earthy, umami-rich flavors. It calls for a wine with structure and personality.<\/p>\n Recommendation:<\/strong> [\/vc_column_text][vc_gallery interval=”3″ images=”5087,5267,5261,5472″ img_size=”1080×1080″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n Sopes are hearty and greasy, topped with rich fillings like chorizo and refried beans. A wine with bubbles is the ultimate palate cleanser.<\/p>\n Recommendation:<\/strong> Tinga is smoky, spicy, and tangy\u2014usually made with tomato, chipotle, and shredded chicken or beef.<\/p>\n Recommendation:<\/strong> A beloved Mexican snack: corn grilled on the cob, topped with mayo, cheese, chili, and lime. It\u2019s bold and messy in the best way.<\/p>\n Recommendation:<\/strong> Chiles rellenos are stuffed peppers\u2014fried, hearty, and sometimes spicy. The wine needs structure without overpowering the dish.<\/p>\n Recommendation:<\/strong> Balance intensity:<\/strong> Natural wines are often more delicate than commercial ones. Choose dishes that won\u2019t overshadow the wine.<\/p>\n<\/li>\n Respect native flavors:<\/strong> Ingredients like epazote, chile, or lime have unique profiles. Wines with good acidity and dry finishes work best.<\/p>\n<\/li>\n Embrace experimentation:<\/strong> Natural wine is playful and spontaneous\u2014don\u2019t be afraid to mix it up!<\/p>\n<\/li>\n Mind the serving temperature:<\/strong> Slightly chill your reds, and serve whites\/ros\u00e9s around 10\u201312\u202f\u00b0C to unlock their complexity.<\/p>\n<\/li>\n Think texture:<\/strong> Match the mouthfeel\u2014creamy dishes love softer wines; crunchy dishes go great with crisp, refreshing wines.<\/p>\n<\/li>\n<\/ol>\n Before wrapping up, let\u2019s clarify what sets natural wine apart. It\u2019s not exactly the same as organic or biodynamic wine, although they often overlap.<\/p>\n A natural wine<\/strong> is:<\/p>\n Made with little to no added sulfites<\/strong><\/p>\n<\/li>\n Fermented with native (wild) yeasts<\/strong><\/p>\n<\/li>\n Unfiltered and unclarified<\/strong>, often cloudy<\/p>\n<\/li>\n From vineyards free of pesticides and synthetic fertilizers<\/strong><\/p>\n<\/li>\n A true reflection of its terroir and vintage<\/strong><\/p>\n<\/li>\n<\/ul>\n These wines are alive, expressive, and often unpredictable\u2014but that\u2019s part of their charm.<\/p>\n Rodrigo Madrid[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":" Natural wines have gained massive popularity in recent years, and for good reason. Made with little to no intervention and crafted without artificial additives, these wines express the true essence of their origin. But how do they pair with something as flavorful and rich as Mexican street food?<\/p>\n","protected":false},"author":2,"featured_media":5102,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[2],"tags":[56,55,58,51,53,65,69,60,70,52,62,67,59,66,57,64,68,61,54,63,49,50,48],"class_list":["post-5560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-authenticmexicanfood","tag-bestmexicanfood","tag-bibgourmand","tag-cetlitulum","tag-chilesennogada","tag-culturalcuisine","tag-finediningtulum","tag-foodietulum","tag-gastronomicexperience","tag-mexicancuisine","tag-mexicangastronomy","tag-mexicantradition","tag-michelinguide","tag-poblanochiles","tag-traditionalmexicancuisine","tag-tulumdining","tag-tulumeats","tag-tulumfoodie","tag-tulumrestaurants","tag-wheretoeatintulum","tag-bib-gourmand-restaurants-in-tulum","tag-platillos-cetli","tag-restaurantes-michelin-bib-gourdmand-en-tulum"],"_links":{"self":[{"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/posts\/5560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/comments?post=5560"}],"version-history":[{"count":5,"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/posts\/5560\/revisions"}],"predecessor-version":[{"id":5565,"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/posts\/5560\/revisions\/5565"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/media\/5102"}],"wp:attachment":[{"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/media?parent=5560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/categories?post=5560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cetlitulum.com\/en\/wp-json\/wp\/v2\/tags?post=5560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\ud83c\udf2e 1. Tacos al Pastor + Natural Ros\u00e9 Wine<\/h3>\n
A natural ros\u00e9<\/strong> made from Grenache or Tempranillo grapes. Expect bright acidity, fresh red fruit notes, and a dry finish to refresh your palate.
Pro tip:<\/em> Unfiltered ros\u00e9s with a slightly hazy appearance offer extra texture that pairs perfectly with grilled meat.<\/p>\n
\n\ud83e\uded4 2. Mole Tamales + Light Natural Red<\/h3>\n
A light-bodied natural red wine<\/strong> like Pinot Noir or Gamay with soft tannins and juicy red fruit. If your mole is sweeter, opt for a wine with fruit-forward notes like cherry or raspberry.
Avoid heavily oaked or high-alcohol wines, which may overwhelm the dish.<\/p>\n
\n\ud83e\uddc0 3. Quesadillas with Huitlacoche + Orange Wine<\/h3>\n
An orange wine<\/strong> (white wine fermented with skins) made from Muscat or Sauvignon Blanc. The floral notes, mild tannins, and slight bitterness harmonize with the depth of the huitlacoche.
Perfect for adventurous palates.<\/p>\n\ud83e\uddc4 4. Sopes with Chorizo and Beans + Natural Sparkling Wine<\/h3>\n
A natural sparkling wine<\/strong>, especially a white p\u00e9t-nat (p\u00e9tillant naturel), made from grapes like Macabeo or Xarel\u00b7lo.
Its lively acidity and effervescence cut through the richness and bring out the spiced flavors.<\/p>\n
\n\ud83c\udf36 5. Tostadas de Tinga + Crisp Natural White<\/h3>\n
A crisp natural white wine<\/strong> made from Chenin Blanc or Albari\u00f1o. High acidity and citrus notes enhance the tinga’s tomato base and smoky heat.
Mineral-driven whites are even better for balancing bold flavors.<\/p>\n
\n\ud83c\udf3d 6. Grilled Elotes + Young Natural White or Ros\u00e9<\/h3>\n
A young, fresh natural white or ros\u00e9<\/strong> with vibrant fruit notes. Wines made from Criolla or Mission grapes in Mexico can be excellent options.
The acidity and fruitiness cut through the richness while echoing the citrus notes.<\/p>\n
\n\ud83c\udf36 7. Chiles Rellenos + Short-Aged Natural Red<\/h3>\n
A natural red wine<\/strong> with short aging, like Carignan or Syrah. These wines are medium-bodied, with balanced tannins and fruitiness.
For seafood-stuffed peppers, opt for a fuller-bodied white aged on lees or in oak.<\/p>\n
\n\ud83e\uddd1\u200d\ud83c\udf73 General Tips for Pairing Mexican Food with Natural Wine:<\/h3>\n
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\n\ud83c\udf47 What Makes a Wine \u201cNatural\u201d?<\/h3>\n
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