Pairing Whisky With Tacos

These days, a taco can imply virtually something nestled in a tortilla, from conventional fillings to such multi-cultural variations as butter hen to even the Doritos Locos Taco from Taco Bell. For Javier Cabral, editor of L.A Taco and affiliate producer of “Taco Chronicles” nevertheless, there are 5 classics: al pastor, that includes pork carved from a trompo, or rotating vertical spit; carne asada, with marinated flank steak; barbacoa, produced from slow-cooked lamb or beef; what he calls the “crunchy taco,” a tough shell crammed with meat and numerous toppings; and pescado, or fish, often deep-fried however typically sautéed.

In the case of toppings, Cabral notes that they range by area in Mexico, however at their most elemental embody onion, cilantro, pink or inexperienced salsa, lime, and typically guacamole. Right here had been my decisions:

My pescado tacos contained completely sautéed fish and they also had been well-suited for a Highland malt with a fruity-spicy character to enhance the comparatively delicate flavors contained inside the tortillas. When the identical fish was deep-fried, I discovered the taco deserved a barely bolder accompaniment, which I discovered in evenly smoky maritime whisky like Jura Superstition.

I selected to have my restaurant-made crunchy tacos crammed with cochinita, or Yucatán-style pulled pork, whose fragrant spice accentuated the corn character of the deep-fried tortillas. Unsurprisingly, this strategy favored a corn-based whisky, on this case the roasted caramel and spice of Yellowstone Choose. Bourbon continued to be the spirit of selection when later paired with store-bought onerous taco shells, a richer type once they contained steak and jalapeño, lighter for fish and pico de gallo.

The pork in my al pastor tacos was well-browned from its time on the trompo, which accentuated its spicing and had me reaching for one thing a bit refreshing. In a nod to the intense sweetness of the pineapple that historically accompanies these tacos, I opted for a whisky that was candy with out being overly wealthy, finally selecting Powers Three Swallows, a honey-ish single pot nonetheless Irish whiskey with commendable stability.

Lightness was additionally on my thoughts once I turned my consideration to the carne asada tacos, since alongside the meatiness of the steak was a good quantity of scorching pepper. Whereas I’d pair the steak alone with a bourbon or medium-weight single malt whisky, the warmth made me attain for a blended scotch, with a few ice cubes added for a near-perfect match.

Finishing my tasting was by far the richest of the tacos, barbacoa crammed with juicy slow-cooked lamb. One chew was sufficient to persuade me of the necessity for an enormous and spherical bourbon or straight rye, with the previous proving to be the superior match, notably so when the taco is topped with chunky guacamole.


Pescador (sautéed fish) with Aberfeldy 12 12 months previous scotch single malt: The mild fruitiness of the whisky accentuates relatively than subjugates the sunshine and contemporary taste of the fish.

Carne Asada with Dewar’s Caribbean Easy blended scotch on ice: With its rum cask-derived sweetness, the whisky matches the meatiness of the taco whereas the ice softens the warmth.

Barbacoa (lamb) with Angel’s Envy bourbon: Large-bodied bourbon meets tender and engaging lamb in a textbook partnership of heavyweight flavors.

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