These delicious combinations include grilled-chicken tacos and a rich 2009 Pinot Noir.
Food & Wine
1 of 10
Mexican Chicken Pozole Verde
There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro and green chiles.
"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole," says Jenn Louis. There are many versions of tinga—the smoky Mexican tomato sauce—and this one is especially easy, calling for only a few simple ingredients.
Pairing: 2010 Geyser Peak Winery California Sauvignon Blanc
After chef Dean Fearing made these spicy shrimp tacos with pickled onions for the BubbleQ, he served them at his Dallas restaurant, Fearing's. They are now the signature dish. "To me, anything wrapped in a flour tortilla is absolutely delicious," he says.
Pairing: 2010 Terras Gauda Abadia de San Campio Albariño