Friday, April 8, 2022

Mexican Foods and Wines always provide for a Perfect Fiesta #WinePW

I received two bottles of Mexican Wine from Tozi Imports for tasting purposes.  I am happy to share my honest thoughts and opinions with you today.  I received no monetary compensation for this post.

Mexican Cheese and Wine

Come and explore Mexican wines with the Wine Pairing Weekend group.......
David of Cooking Chat invited us to join him in sampling Mexican wines provided by Max, owner of Tozi Imports, based in Massachussets and strictly dealing in Mexican wines since starting the business after his wedding in Mexico in 2018.

I didn't even realize that Mexico made wines.  Well, I mean you can get wines anywhere but some places, with good reason, are less well known.  Turns out there is no good reason for Mexico's wines to not be well known and popular hence Tozzi Imports was born.

David arranged for a Zoom meeting with Max so that we could get to know him, hear his story and talk to him about the wines.  Unfortunately, it was on a night that I wasn't available but I did enjoy watching it afterwards and I think you will enjoy it as well.

Sparkling Wine from Mexico

We each received a bottle of Sparkling Wine that I enjoyed one evening while snacking on chips and salsa.  This wine is made in the Cava style of Spain.  

chips and salsa with wine

The wine is full bodied and bone dry but very smooth.  I was eating a pineapple salsa and the fruity acidity was perfect with this sparkling wine.  I had some of the wine left and used that to make a Sparkling Shrimp Pasta that I will be sharing with you very soon.

Bottle of Wine

We each also received a second bottle of individual wine to sample and pair.  I was pleased to have gotten a Tempranillo.  I am a fan of the full bodied, heavier wines and was anxious to try this bottle.

Cookbook and Melted Cheese Dish

Shortly prior to receiving the wines I was lucky enough to win a new cookbook, Treasures of the Mexican Table, in a drawing held by the Book Club Cookbook.  I had anxiously thumbed through it and was instantly drawn to the recipe for Queso Fundido con Hongos al Ajillo con Guajillo.

Translated: Melted Cheese with Guajillo and Garlic Mushrooms.  Melted cheese and mushrooms.....OH MY YUM!!  I have enjoyed Queso Fundido when visiting Mexican Town in Detroit but have never had it with mushrooms....until now......

The dish is very rich and the mushrooms lend a meatiness that allowed this to stand up very well to the Tempranillo that was slightly spicy and totally delicious with peppery notes that lingered on the palate.

queso and wine pin

This dish was sinfully delicious.  I know that it is calorie and fat laden, however, everything in moderation and if you are looking for a wonderful appetizer for your next Fiesta you have found it!!!  If you are looking for a wine to open when you serve this in a month when we celebrate Cinco de Mayo, may I recommend that you search out Mexican wines.  It may be difficult to find but I think you will find it is worth the effort.

I can't wait to try some of the other amazing recipes in this cookbook and am planning an entire Cinco de Mayo dinner from it so stay tuned for that.

We are joining together with David for Twitter Chat tomorrow morning at 11 AM ET.  I am anxious to talk with the others about the wines they were gifted and to find out if they have been able to locate Mexican Wines in stores near them.  You are welcome to join us.  You will find us by following #WinePW.  Here are some of the topics we will be discussing......

Appetizers, Cheese, Mushrooms, Meatless
Appetizers, Snacks
Yield: 6 servings
Author: A Day in the Life on the Farm
Queso Fundido con Hongos al Ajillo con Guajillo

Queso Fundido con Hongos al Ajillo con Guajillo

Melted Cheese with Guajillo and Garlic Mushrooms....what else is there to say?
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min


  • 1/4 c. olive oil
  • 6 garlic cloves, peeled and smashed
  • 6 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 dried guajillo chiles, stemmed, seeded and finely chopped
  • 1 lb. mixed mushrooms (I used a gourmet mix blend)
  • salt and pepper, to taste
  • 4 c. assorted melting cheeses (I used a combination of Oaxaca, Monterey Jack and Mozzarella)
  • Tortillas ( I used small, street food size)
  • garnishes of choice, avocado, guacamole, salsa, etc., if desired


  1. Heat oil in a medium saucepan over medium heat. Add the smashed garlic and cook until they start to soften and brown, stirring occasionally, about 5-10 minutes. Remove and discard the garlic cloves.
  2. Add the onion and chiles to the flavored oil and cook for a minute or two until the onion begins to soften. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the mushrooms. Season with salt and pepper and cook until liquid released has evaporated and the mushrooms start to brown, about 10 minutes. Remove from heat and set aside.
  4. Combine the cheeses and place them in a baking dish that has been lightly sprayed with olive oil. Place into a 450* oven for about 15 minutes until the cheese is completely melted. Top the melted cheese with the mushroom mixture and return to the oven for another 5-10 minutes, until the cheese is bubbling and the edges and top are turning brown and crusty.
  5. Serve immediately with warmed tortillas and desired garnishes.


Slightly adapted from Treasures of the Mexican Table by Pati Jinich

Nutrition Facts



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  1. I am a mushroom lover and that dish sounds amazing! Looking forward to the Sparkling Shrimp recipe!

  2. That queso fundido sound insanely god! Yum! I'm sure it was amazing with the Tempranillo.

  3. Pineapple salsa and that Mexican bubbly sound heavenly together! I thought of you when I opened the Tempranillo. Seemed like your kind of wine!

  4. Wendy, You had me at Cheese and mushrooms. That dish sounds delicious and fun with these Mexican wines. I am interested in trying that Tempranillo you so lovingly described. Cheers to everything in moderation and a splurge when you get the chance. Susannah

  5. Whoa! That Queso Fundido con Hongos al Ajillo con Guajillo does indeed sound indulgent. And I bet it paired well with your Tempranillo. Here's an unsolicited tip. Pair Guacamole with Sauvignon Blanc. It's one of my favorite Mexican food and wine pairing!

    1. Thanks Martin. I will open a bottle of Sauv Blanc the next time I have guac.

  6. what's not to love about all that melted cheese.?!


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