I generally don’t order alcoholic beverages in restaurants with the exception of Mexican restaurants. At home, on fajita night, my dad always makes margaritas. There is just something nice about being buzzed and eating guac, chips, and softshell tacos.
Is this conditioning? Because my family often does this— or is this a more general phenomenon because Mexican food; by some quality yet unknown, be it texture, flavor, or smell, is uniquely well suited to being paired with alcohol?
Mexican food pairs really well with lime. Margaritas have a ton of lime.
Other pairings work really well, too. Most would agree that a great full bodied red wine would goes really well with steak or lamb or other red meat.
There’s a whole body of study on which drinks pair with which foods, and which foods pair with other foods. If your local library has it, I’d recommend checking out The Flavor Bible by Andrew Dornenburg and Karen Page, which is a really useful reference guide for looking up an ingredient and seeing what other ingredients go well with it.
Well said, I came here to say something like this not as well.
But definitely the pairing, the lime in common
I’d also put Italian food up there as exceptionally well paired with Italian wines. Of course I like margaritas much better than Italian wines, so I rarely go there
Agreed. I love pizza with light bodied, high acid reds. And all sorts of other great Italian food and wine pairings.