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?

  • AA5B@lemmy.world
    1·
    2 days ago

    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