tecate or modela served with a dash of tabasco, or if it better strikes your fancy a swirl of tapatio. this hint of spice allows the dormant aromas of oak and hickory to emerge from the aluminum can and delight both the aromatic and olfactory senses. the beverage is best paired with a chimichanga from the northern oaxaca region.
as we traversed the rio grande and crossed the border into texas we treated ourselves to a celebratory glass of mexican wine.
by phillip collins jr August 17, 2006