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Unlike other World Foods, with Mexican try to match the food with the sauce rather than the meat. The spicier the sauce then go with fruitier, more aromatic wines such as German Rieslings.
As a rule of thumb, South American reds work well but also New Zealand Sauvignon Blanc. As with any food and wine pairing, any spicy hot dish can overpower the wine and you may need to resort to the backup plan of a beer.