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Jeff Smedstad, chef-owner of Elote Cafe ($$; closed Sun; elotecafe.com) in Sedona, Arizona, learned the secrets to great adobos (a type of chile-rich sauce) in the markets of central Mexico. This lamb dish is adapted from one in his book, Elote Cafe Cookbook (Elote Cafe Publishing; $30).
Recipe: Lamb Shanks Adobo
Pair with: A Cabernet blend. An aromatic quality loops beautifully into the warm spices in the adobo. And with plenty of sweet fruit, the wine keeps up with the tangy heat in the sauce as well. Recommended bottle: Jana 2005 “Cathedral” (Napa Valley).