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.

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.

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.  

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.

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.

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.

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......

• Wendy from a A Day in the Life on the Farm will share “Mexican Foods and Wines always provide for a Perfect Fiesta”
• Susannah from Avvinare is “Discovering Mexican Wine”
• Jen from Vino Travels is taking “A First Look at Mexican Wines Including Italian Grapes”
• Carlos from Carlos’ Food & Wine is serving up “Mexican wines featuring sparkling wine risotto & grilled hanger steak with mushroom-red wine sauce”
• Camilla from Culinary Adventures with Camilla is sharing "Outside the Pigeon-Hole: Pairing Mexican Wine with Thai Cuisine"
• Gwendolyn from Wine Predator Gwendolyn Alley features Sparkling Wine from Mexico For #TacoTuesday”
• Robin of Crushed Grape Chronicles shares “Mexican Wines – 2 wines from the central Mexican highlands of Querétaro #WinePW"
• Linda from My Full Wine Glass is “Saying ‘hola’ to Mexican Tempranillo and sparkling wine”
• Martin from ENOFLZ Wine Blog will share “Exploring Mexican Wine Beyond Baja”
• Nicole from Somm’s Table is “Sipping Mexican Wines with a Bowl of Birria"
• Liz at What’s in that Bottle posted “Salud a Los Vinos de Mexico!”
• Terri from Our Good Life pairs "Grassfed Ribeye with Steak Butter and Grilled Oyster Mushrooms Paired with Monte Xanic Cabernet Sauvignon“
• Here on Cooking Chat we paired “Roasted Beet Pesto Pasta with Mexican Merlot”

Appetizers, Cheese, Mushrooms, Meatless

Appetizers, Snacks

Mexican

Yield: 6 servings

Author: A Day in the Life on the Farm

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

Ingredients

• 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

Instructions

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.

Notes

Slightly adapted from Treasures of the Mexican Table by Pati Jinich

Nutrition Facts

Calories

536.09

Fat (grams)

34.09

Sat. Fat (grams)

18.86

Carbs (grams)

55.71

Fiber (grams)

5.51

Net carbs

50.21

Sugar (grams)

43.98

Protein (grams)

3.56

Sodium (milligrams)

149.35

Cholesterol (grams)

0

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