Yes it is conditioning, not that there's anything wrong with that.

Alcohol is a solvent that can release flavors that water cannot. Alcohol can also bond with fats enhaving our perception of flavor.

So it isn't alcohol and Mexican in particular but alcohol and whatever spices are dissolved by alcohol.

There’s a Vietnamese restaurant in Redding, CA (or near it, can’t remember) that serves Belgian beer with the food. The right pairing makes both things better. Also pretty sure I’ve read some studies about what alcohol does to our tastebuds and general olfactory system. Can’t be bothered to look them up. Food and drink pairings are legit though. But an alcoholic beverage does not work miracles.

There’s also something to be said about a celebration where food and alcohol are served creating fun times and memories that could cause things to be remembered more fondly. Great food is great without alcohol. Great food with rot gut is no better and often worse.

I do like my fish tacos better with a beer.

My friend, you've clearly never had a good doner kebab at 2:30am

If there's an afterlife, I'm skeptical it can beat that

Well, part of it is the margaritas I specific. That tangy goodness is going to match well with the general range of spices used in Mexican foods. Fajitas in specific have that bold and spice forward flavor profile that goes well with anything citrusy. Tequila has a fairly distinct flavor that mixes well with that lime and orangey mix. Most people already put lime on fajitas to begin with.

Stuff like guac is fatty enough to benefit from something like that to cut through it as well.

So you've essentially got a mouthful of amazing flavors that are used in Mexican food because they go well together.

Some alcoholic beverages are going to work with damn near anything. But if you tried a margarita with your meatloaf, you'd not be as impressed. Not until the fourth or fifth drink anyway.

Something like a low hop beer goes with pretty much any non dessert foods, allowing for personal preference. But you can select bears or wines that would not do well with mexican. Or select for those that would be as good as a margarita. Same with a u cuisine; the right beverage enhances the food, and vice versa.

Food designed for hot climates usually pairs well with cold beverages. I don't Drink much, but my summertime Ceviche needs a mandatory Pacifico or Cucapá beer by it's side.

Just you, alcohol goes well with other food too (and so it's not unique) and while also enjoyable isn't a prerequisite for mexican food enjoyment (I prefer agua fresca.)

Try weisswurst & sauerkraut paired with a Hefeweizen (mild white sausage and wheat beer).

Pacifico with fajitas is undefeated in summer.

softshell tacos.

Just fyi, those are just called tacos. They're the default.

Peanuts go so well with beer that that's how I started eating peanuts 😂

Mexican food pairs really well with lime. Margaritas have a ton of lime.

Other pairings work really well, too. Most would agree that a great full bodied red wine would goes really well with steak or lamb or other red meat.

There's a whole body of study on which drinks pair with which foods, and which foods pair with other foods. If your local library has it, I'd recommend checking out The Flavor Bible by Andrew Dornenburg and Karen Page, which is a really useful reference guide for looking up an ingredient and seeing what other ingredients go well with it.

There are all sorts of fabulous food/alcohol combinations

Tequila and Mexican food is a gift to the people. 🤤

(People in places that don't neighbor MX are missing out. If I'm ever deported, I'm gonna preach the word where I go.)

I quit drinking alcohol a few years ago except for one certain Mexican restaurant because their margaritas are so good with the food.

So coming up, my family ate a ton of Mexican /TexMex. I being underage at the time, always got soft drinks, sweet tea (one of the good things to come from the south..), or water. Dad always got a beer, specifically Dos Equis amber.

My very first restaurant I went to as a newly 21 year old was a local TexMex spot with my now wife - ordered the burrito I'd ordered 100 other times but ordered a Dos Equis with it.

It changed my perception of the food entirely, and now it's upsetting to me if I don't get specifically a Dos Equis with my Mexican food - it just isn't the same. Now wife has the same feelings and we argue over who is DD when we go out for Mexican.

Modelo is really bad with anything though, sorry gang.

I also like some Mexican food with alcohol (or being high) but I think a lot of foods work! A nice ramen? Oh yes! A Philly cheesesteak? Fuck yes!

No it is not.

Maryland Style Steamed Crabs pair really well with beer.

Steak pairs really well with Whiskey.

Italian style Pasta Dishes pair really well with red wine.

Bacon and Eggs pair really well with Mimosa or Bloody Maries.

I think the only food that doesn’t pair well with alcohol is run of the mill chinese food.

Conditioning. It's literally one of the last food I would want with alcohol.