What's a Good Wine for Mexican Food? - mexican restaurant menu side dishes

In Chicago's Topolo Bampo, there is no sangria in Rick bayless's upscale Mexican restaurant.
Wine selection of boutique Syrahs and Zinfandels more.
This is unusual advice for the spicy food menu. The knee-
The odd reaction could be sweet sausages or Gewurtztraminers.
But they're the chef's choice.
The owner, Bayless, considered it carefully.
"There is no problem with beer, sparkling wine or even sweet wine," Bayless said . " Bayless also has a more casual barbecue in the neighborhood.
"But there is a more complicated way to taste Chile.
"In fact, it was in the early 80 s who lived in Southern California to advise El Paso Canadina restaurant company that Bayless started his research on pepper and wine pairing.
"When I lived in Los Angeles, I really got a foothold in the Chilean world. A.
"That's the same time I started exploring wine," Bayless said . ".
"I like both of them very much.
Bayless said: "Many factors should be considered when wine is paired with Mexican food, and Chilean fever is just one of them.
"First of all, there is a huge acid component in Mexican cooking, which you can't ignore.
Sweet wine is terrible with acidic ingredients;
The acid completely splashed the wine.
If you are drinking a pickled fish with sour orange juice, you have to drink a wine with strong acidity, maybe lovesickness, and not a real flower wine.
"Rieslings and others are well matched with a certain category of dishes, such as certain moles with sweet taste in the dishes.
We made a mole duck with dried fruit and my favorite wine was Gewurtztraminer or Riesling but not sweet.
Our Moore is much sweeter than the Moore at the grocery store, and we need a wine that doesn't have any actual sweetness to give you the impression of sweetness.
But for most Chile
Bayless prefers wine, not just wine.
He said: "You are looking for a very special red wine.
You want a glass of red wine with a fair amount of youth and fruit, with up-
Taste of Chilean sauce.
"You want a wine of low Danic acid, because Danic acid is not good at all in terms of spices.
This dish is more spicy, and the wine in Chile is more Danic.
"Alcohol should not be high.
When you have high alcohol and spicy food, the food will leave the taste of raw alcohol in your mouth.
This is not a pleasant thing at all.
"There should be a fair amount of acid in wine because you need to rest.
When you take a bite of really delicious food and fill your mouth with these unique features, your mouth is red.
You need something to cut the wine when you taste it so you can start over.
The acidity in wine brings structure to the whole experience.
"The two main grape varieties match this taste.
The first is Zinfandel, California, but Bayless notes with great care that the new
Old Fashioned, light Zinfandels. ("Those old-
"The old-fashioned Zinfandels produced 10 or 15 years ago in California are too high in alcohol and annoying," he said . ".
"How do we drink these things? ")
He also likes the University of California.
"One thing I like about these two wines with this kind of food is that they have a certain amount of hotness that reflects what's going on in the food.
Syrahs and Zins-
Especially if they're made of old vines. -
There is also a rather concentrated flavor that matches the flavor concentration on the plate.
"The only European wine without a Bay is the main grape in the upper Rioja region of Spain, Tempranillo:" It is not as fruity as the first two, but it has a high acidity, and it's usually old in wood, so I like the wood.
"The Pinot Noir wine can be paired with a few dishes, but the most popular grape chardonnay, cabernet sauvignon and merlot in the United States are small homes in bayless's restaurant.
"This is the worst food match we 've ever had," he said . "
"Chardonnay has too much Oak and butter, and the red beads are too sour because of its tannins.
They are not for us at all.
"Roasted steak with spicy melon Hilo sauce (
Carne Asada al Guajillo)
6 cloves of garlic and 16 melon and Celo peppers (About 1/4)
1 teaspoon of dried oregano, preferably 1/4 teaspoon of freshly ground pepper 1/8 teaspoon of cumin 3 2/3 cup of beef soup in Mexico, 1/2 tablespoon of oil 1 1/2 teaspoon of sugar 1 tablespoon if required6-ounce)
Steak, such as beef tenderloin, New York steak or beef tenderloin steak, 1 large red onion 1 inch thick per treaty, sliced 1/2 thick. Basic guashillo Chilean sauce used in this recipe
Try a quick appetizer with fried cornflakes, some white cheese, some coriander and some chopped white onions.
Bake garlic directly on an oil-free frying pan or heavy frying pan with medium heat and occasionally turn to soft (
Garlic will turn black in spots)
About 15 minutes. Cool and peel.
While baking garlic, bake 1 or 2 peppers at a time in a frying pan or another part of the frying pan.
Open the pepper flat and press it hard on the hot surface with a spatula.
When the pepper is crispy or a wisp of smoke comes out, flip and press down to make the other side toast.
Cover the roasted peppers in a small bowl with hot water, soak for 30 minutes and stir frequently.
Add oregano, black pepper and cumin to the food processor or blender, as well as drained peppers, roasted garlic and 2/3 cup broth.
Stir every few seconds to a smooth slurry.
If the mixture cannot pass through the blade of the mixer, add a little more liquid.
Press the medium filter into the bowl.
Heat 1 1/2 tablespoons of oil in heavy media (4-quart)pot (
Like the Dutch oven or the cazuela in Mexico)over medium-high heat.
When the oil is hot enough to make the slurry drop, add the slurry and stir continuously until 5 to 7 minutes is reduced to a thick paste.
Stir in the remaining 3 cups of broth, partially covered and sim-on the medium-
Low heat, stirring occasionally, for about 45 minutes, blends the flavors together.
Add a little broth if necessary to make the sauce medium consistency.
Season with about 1 teaspoon of salt and sugar. (
You can prepare this dish a few days in advance, refrigerate it and cover it tightly. )
Mix 1/4 cups of sauce with apple cider vinegar and 1/2 teaspoons of salt in a large bowl.
Place the steak in the sauce and coat it evenly with marinade.
Soak, cover and refrigerate for at least 30 minutes but not more than 4 hours (
A long time will affect the texture and color of the meat).
Roast the steak in the hottest part of the grill, bake for 4 to 5 minutes on one side, then rotate on the other side and finish (
Medium rare 4 to 5 minutes more).
When cooking the steak, divide the onion into several laps and stir with the remaining tablespoon oil.
Spread over the grill around the steak, Cook, stir and turn until slightly brown and crisp
Tender, 6 to 8 minutes.
After the steak and onion are ready, heat the sauce to sim.
Order the steak right away, 1/2 cups of hot sauce and some onions.
Decorated with coriander. 6 servings.
449 calories per serving; 739 mg sodium;
91 mg of cholesterol; 36 grams fat;
7 grams of carbohydrates;
25 grams of protein; 0. 71 gram fiber.