The culture of wine in Mexican gastronomy: Historical background, current context, and perspectives for the future

Abstract

From 2013 to 2023, wine consumption in Mexico experienced remarkable growth, and its production has extended to 14 of the 32 states in the Mexican Republic. Mexican wine is central to Mexican gastronomy, representing the country's flavors, tastes, customs, and traditions. This review aims to provide an overview of the culture of wine in Mexican gastronomy, exploring its historical and current context in Mexican viticulture. An exhaustive compilation of studies focused on the integration of wine into Mexican cuisine was carried out. Based on the reviewed information, wine regions in Mexico combine wine with Mexican cuisine. This integration is carried out through activities that foster economic growth and promote the dissemination of each region's culture, flavors, culinary techniques, and ingredients. Mexican wines, with their distinctive profiles and characteristics, can complement and balance the complexity of recipes based on nixtamalized corn, sauces, spices, chili peppers, and various ingredients used in Mexican cuisine. Therefore, wine and food pairing become the ideal element to reflect this culinary diversity and highlight the flavors of both elements, thus generating a particular gastronomic experience. These actions arouse great interest since they seek to boost the economy of the viticulture and restaurant sectors while reflecting the eno-gastronomic and historical richness that Mexico can offer the world.