Get our top picks to pair with your favorite Mexican dishes, elegant ceviche to savory tacos
This spicy, long-simmered pork dish is a fixture in New Mexico, Arizona, and Colorado cooking, and each state has its own version. New Mexicans use their famous green chiles, naturally. Ours is a bit of a combination.
Pair with: Zinfandel. Lacking the firm tannins common in other big red wines—which can fight with spice—big-fruited Zinfandel is a good match for mildly hot Southwestern food. This bottle pick in particular, with its cool-weather herbal edge, works well with the green chiles in the stew. Recommended bottle: Dutton Goldfield Zinfandel 2005 (Russian River Valley).