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This recipe is adapted from one in Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider.
Recipe: Cola Shredded Beef Tacos
Pair with: A meaty red blend with sweet berry fruit. Jammy berries and black pepper from Zinfandel are happy with the Coke the beef is braised in. Syrah's gamy, herbal side takes it from there and covers the chiles and herbs in these rich-flavored tacos. Recommended bottle: X Winery “Red X” Winemaker’s Blend 2007 (North Coast).