Prime barbecue season is upon us—and barbecuing lends itself to Mexican food.
I’ll never look down my nose at Mexican mass-produced beer—it’s better overall than American mass-produced beer, in my opinion—but an even better sensory experience can be had with Mexican cuisine if you step up the beer game. To put it bluntly: You can do better than beers where the ads instruct you to put a wedge of lime in the bottle. (Why didn’t they just add that when they were brewing?) But I digress.
Instead of just listing pairings of entrées and beer styles, it would be more helpful to summarize some of the most-common ingredients in Mexican cuisine, and explain why they might be better partners with certain types of beers:
Corn: This is a staple in both Mexican food and beer. That distinct corn flavor and sweetness make Mexican beer styles an obvious choice for pairing. A lot of Mexican beer (excluding the brews from the excellent Mexican craft breweries burgeoning at the moment) consists of German-style pilsner with corn; the darker stuff is Vienna lager with corn. Corn adds sugar to a beer with almost no body, making the finished beer drier, and usually imparting at least a hint of corn flavor. The Belgians have been doing something similar with candi sugar (made from beets) to dry out their stronger beers and make them devilishly drinkable.
Pork: German beer was basically designed around the stuff, and you’ll be hard-pressed to find more natural pairings than pork and most German styles. This has to do with malt: Many German styles call for malt to be kilned in such a way as to create melanoidins. Melanoidins are what give you that distinct browned-bread character—the same flavor you can get from searing pork or beef (not to be confused with caramelization). I think you can see why, say, a German bock is a no-brainer for pairing with pork.
Cheese: I mention cheese more for its texture than anything. (This is not to say that traditional Mexican cheeses are necessarily mild.) This one is more about mouthfeel, and crisper or higher-strength beers (or both in one, perhaps) will help scrub the palate. This is equally important with the next ingredient …
Beans: Frijoles are a massive staple, and mouthfeel is again the most-important factor to consider here, as there are also likely to be other flavors to deal with in any particular dish that includes or comes with beans.
Chiles: I am a huge fan of spice, and there are some very noteworthy things to take into account when pairing beer with spicy food. The first is that alcohol accentuates capsaicin (the stuff that makes chiles burn), and so do hops. This does not mean that you should never pair a triple IPA with spicy chicken tinga, but it does mean you should be aware that you’re throwing a bit of gasoline on that fire when you do. Malty, less-crisp beers help here, so consider English styles when up against spiciness. It works for Indian cuisine, too.
Now that we are armed with some fundamentals, let’s tackle actual pairings with specific dishes. One thing I haven’t covered yet is seafood. Ceviche is one of my favorites; while refreshing on its own, it can be exponentially so when paired with the right beer. A Belgian witbier and a German hefeweizen are both great choices. A citrusy pale ale is also not a bad idea, but beware of oily fish, as hops turn that flavor combination into metallic unpleasantness.
Carnitas is another beautiful thing to behold; I already mentioned one pairing (bock), but a Munich dunkel lager will do just as well.
Good chicken mole is hard to come by locally (if I am missing out on a place where they do it right, please contact me), which is a shame, because a nice porter or dry Irish stout will do wonders with it. Craft breweries have long caught on to Mexican chocolate flavors; you can try pairing with one of those, but instead, I recommend supporting the mole flavors and letting them do that work with your beer. Along those lines, if you’re looking to try something lighter that can still match the intensity of this dish, try a German schwarzbier: It’s a black lager that shares some darker beer flavors of chocolate, coffee and dark fruit, but without any roasty quality, and with a bit of a fire-extinguishing effect if the mole is up there in spice.
A few parting thoughts, before I send you on the path to sabor. One is that it is generally a good idea to match intensities with beer/food pairings. Another consideration is whether you want to complement, contrast or combine. This takes much more explanation, and the best way to do that is to read up on the subject. I wrote a column a while back on pairing beer and food that covers some of it, but if you want more depth, I would highly recommend Beer Pairing: The Essential Guide From the Pairing Pros by Julia Herz and Gwen Conley, or The Brewmaster’s Table by Garrett Oliver, one of the very few master cicerones. Both are great guides and are very good at getting you to be more mindful when it comes to pairing any beverage with food, never mind beer.
The next time you have a chance to enjoy a Mexican dish, forget the typical Mexican lagers, and swing for the gustatorial fences. And, hey: Even if your pairing lets you down, you still have beer and Mexican food to comfort you. ¡Salud!
Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at firstname.lastname@example.org.