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Huatulco, San Miguel de Allende

Thirsty Vines: Water, Wine, and the Future of Mexican Vineyards

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By Melissa Lyon—

Mexico’s wine industry is enjoying a golden age, but behind the award-winning bottles and picturesque vineyards lies a challenge that is becoming impossible to ignore: water.

Historically, Mexican wines have thrived in the unique conditions found throughout the country, with lots of sunshine, patient vintners, and just enough water. But what happens when “just enough water” becomes increasingly difficult to find? Across Mexico’s wine regions, from the sun-soaked valleys of Baja California to the high plains of Coahuila and the rolling vineyards of Querétaro and Guanajuato, winemakers are confronting an uncomfortable reality: climate change is reshaping the future of wine.

Of course, wine has always depended on weather. Too much rain, and grapes become diluted. Too little, and vines struggle. Just the right combination of temperatures and precipitation is like lightning in a bottle. The famous Valle de Guadalupe in Baja California, for example, enjoys warm days, cool nights, and a Mediterranean-like climate ideal for grapes. But recent years have brought hotter temperatures, prolonged drought, and increasing pressure on groundwater supplies. Water scarcity, once a seasonal concern, has become a year-round conversation.

Baja is not alone. In Coahuila, home to some of the oldest wineries in the Americas, including the renowned Casa Madero, producers face hotter summers and shifting rainfall patterns. Central Mexican wine regions such as Querétaro and Guanajuato are also experiencing increasing climate variability, including unexpected frosts, hailstorms, and heat spikes. For winemakers, this unpredictability is becoming one of the industry’s greatest challenges. Grapes, after all, are fussy little creatures.

The good news? Mexican winemakers are famously resourceful.

Across the country, wineries are increasingly embracing sustainability, not only because it is environmentally responsible, but because savvy consumers demand it, and survival depends on it. Water conservation has become a major priority. Many vineyards now use drip irrigation systems that deliver precise amounts of water directly to the vine roots rather than wasting it through sprinklers or flood irrigation. Soil management techniques such as mulching and cover crops help retain moisture, reduce evaporation, and improve soil health.

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Some wineries are experimenting with dry farming, allowing vines to survive largely on natural rainfall once they become established. Others are investing in water recycling systems, treating and reusing water from cleaning processes or landscaping. Solar energy is becoming increasingly common as well, particularly in Baja California, where abundant sunshine makes renewable power a practical choice. Sustainability, in many vineyards, has shifted from trendy buzzword to practical necessity.

Then there is the grape question. Not all varieties respond equally well to heat and drought. Some grapes suffer in extreme heat, while others are perfectly happy basking under the Mexican sun.
Traditional French varieties such as Cabernet Sauvignon, Syrah, and Grenache continue to perform well in parts of Baja California, particularly when growers carefully manage irrigation and canopy cover. Mediterranean grapes, however, are gaining increasing attention for their resilience. Varieties such as Mourvèdre, Tempranillo, Carignan, and Italian grapes like Nebbiolo tolerate heat and water scarcity better than more delicate varietals.

White wines are evolving too. In warmer conditions, grapes can ripen quickly, risking overly alcoholic wines with less acidity. To adapt, growers are experimenting with varieties that maintain freshness despite rising temperatures. Sauvignon Blanc, Chenin Blanc, Vermentino, and Viognier are showing promise in several Mexican regions.

Perhaps the clearest sign of climate change arrives during harvest season. Traditionally, grape harvests followed predictable schedules. Today, many vineyards are harvesting earlier, sometimes weeks earlier than in decades past. Rising temperatures accelerate ripening, meaning grapes can accumulate sugar faster. Harvesting earlier helps preserve balance and freshness in the finished wine.

Harvest itself is changing too. Some vineyards now pick grapes at night or during the cool hours before sunrise to protect delicate fruit from intense daytime heat. Workers equipped with headlamps gathering grapes beneath the stars may sound romantic, but it is also practical. Cooler grapes arrive at the winery in better condition, reducing energy needed for refrigeration and preserving flavor. So, what does the future of Mexican wine look like? In a word, optimistic.

Yes, climate change presents real challenges, particularly around water scarcity. But the Mexican wine industry has always been defined by adaptation and innovation. Unlike many European wine regions steeped in tradition and governed by centuries-old rules about what can be planted and where, Mexico’s wine industry has flexibility. Winemakers are free to experiment with new techniques and varietals, and to rethink old assumptions.

As the industry evolves, the wines will too. New wine regions at higher elevations may emerge. Sustainable farming practices will likely expand and take root across the country.
And consumers will increasingly value the story behind the bottle, including how thoughtfully a winery manages its land, water, and resources.

And so, fear not, wine enthusiasts! The future of Mexican wine remains bright, sustained by innovative growers who are learning to make every drop of water count.

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San Miguel de Allende

Spice of Life: Unpacking the Heat of San Miguel de Allende

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By Michael Solof—

San Miguel de Allende is not just a feast for the eyes with its cobblestone streets and stunning architecture; it’s also a culinary haven, especially when it comes to the use of spices. The history of spices in this region tells a story of cultural exchange and adaptation, revealing how local and international influences have shaped the way we experience flavor and heat in our food today.

I’ve got a lot of territory to cover in this month’s article. In researching the history and uses of both traditional and non-traditional spices in Mexican cuisine, I had the pleasure of speaking with Marco Masseroti, Owner and Executive Chef of Casa Nostra; Donnie Masterson, culinary entrepreneur and master chef behind several of the town’s dining establishments; and Chef Odin Camacho, an up-and-coming private chef and creative cooking instructor in Querétaro. All generously took time out of their busy schedules to share how they incorporate traditional spices into their cooking and how these ingredients continue to shape the evolving culinary landscape of central Mexico.

A Brief History of Spices in Mexico
Spices have played an essential role in Mexican cuisine since ancient times. Indigenous peoples, including the Aztecs and Maya, relied heavily on local spices and herbs for both flavor and medicinal purposes. Key ingredients in this early culinary tradition included chili peppers, vanilla, and cacao. When the Spanish arrived in the 16th century, they brought with them a host of spices from Europe, Asia, and Africa, including black pepper, cinnamon, and cloves. This melding of flavors helped shape what we now recognize as traditional Mexican cuisine.
In San Miguel, much of the heat in food comes from local chile varieties, each offering its own unique flavor profile.

Jalapeño: Widely recognized and used, jalapeños add a moderate level of heat to salsas and sauces.
Serrano: With a sharper bite, serranos are often used in dishes such as pico de gallo.
Chipotle: Smoked and dried jalapeños, chipotles lend a rich, smoky flavor to many traditional dishes.

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These peppers are frequently paired with other ingredients to create some of Mexico’s most beloved foods. One seasonal favorite is Chiles en Nogada, featuring poblano peppers stuffed with a mixture of meat and fruit, then topped with a creamy walnut sauce and pomegranate seeds. The balance of sweet, savory, and spicy flavors has made it both a local favorite and a symbol of Mexican culinary heritage.

Chef Marco Masseroti, who has been running Casa Nostra for more than eight years, specializes in Italian comfort food but has developed a deep appreciation for Mexican spices.

“I love spices like cumin and oregano that give a lot of flavor without adding a lot of heat from chilies,” he says. “Pasilla and Guajillo are two of my favorites to work with. All my spices are sourced locally. Many foreigners have the misconception that all chilies are spicy, but many are much more flavorful than they are hot. A typical mole can cook for over 24 hours, with countless ingredients and spices needed to get the flavor just right.”

Chef Donnie Masterson, who moved to San Miguel 24 years ago and is currently celebrating the 18th anniversary of his restaurant, The Restaurant, agrees.

“Two of my favorite spices are cumin and coriander seed,” he says. “I love cumin for its warmth and versatility, which work beautifully across so many cuisines. I often use it in rubs, especially for pork, because it brings a deep, earthy backbone to a dish. Coriander seed adds brightness and a slightly citrusy note that balances richer flavors. One dish where I use both is an albóndigas soup that my Mexican grandmother used to make. It’s a Mexican meatball soup layered with cilantro, jalapeños, cumin, and coriander, and it’s incredibly comforting and aromatic.”

Chef Odin Camacho sees spices as something even more profound.

“My passion stems from understanding that Mexican cuisine is deeply rooted in the intelligent use of spices, not just for their heat but for their complexity,” he explains.

“Throughout my training and professional experience, I’ve come to understand that spices are a language: each one tells a story of region, tradition, and technique. That narrative is what continues to inspire me.”

One of Odin’s favorite ingredients is smoked dried chiles, particularly Chilhuacle and Pasilla varieties.

“They add depth beyond just spiciness,” he says. “I like to lightly toast them to release their oils and then incorporate them into sauces, emulsions, or even modern applications like foams or reductions, creating multi-layered flavor profiles.”

He is also passionate about lesser-known regional ingredients such as Querétaro saffron.

“It adds a distinct earthy flavor and vibrant color. It’s fundamental in traditional dishes like Garbanzo en Amarillo, where its presence defines the dish’s identity.”

Signature Dishes Built on Spice
San Miguel’s culinary scene is rooted in traditional dishes that showcase Mexico’s remarkable spice heritage. While recipes vary from region to region—and often from family to family—certain dishes highlight the depth, complexity, and versatility of the spices that define Mexican cuisine.

Mole Poblano: Often referred to as Mexico’s national dish, mole is a complex sauce made from dozens of ingredients, including chiles, chocolate, nuts, seeds, and spices such as cinnamon and cloves. Every family has its own recipe, making each mole a unique expression of tradition.

Tacos al Pastor: A local favorite, these tacos feature marinated pork cooked on a vertical spit and served with onions, pineapple, and cilantro. The marinade typically contains a blend of spices that creates the dish’s distinctive sweet, savory, and slightly smoky flavor.

Tamales: Wrapped in corn husks and filled with everything from meats to sweet ingredients, tamales are a staple throughout Mexico. The masa itself is often seasoned with spices, adding another layer of flavor to this beloved comfort food.

For Chef Odin Camacho, the quality of the spices behind these dishes is every bit as important as the recipes themselves.

“Quality is everything,” he says. “A fresh, well-preserved spice can completely transform a dish, while a low-quality one flattens it. In Mexican cuisine, where preparations like moles or adobos depend on the complexity of spices, using high-quality ingredients is non-negotiable; it defines the final result.”

Odin believes innovation works best when it begins with a strong understanding of tradition.

“I always start with respect for tradition: the basic structure of the dish. Once that base is well constructed, I allow myself to reinterpret techniques or presentations. For example, I might maintain the classic spice profile of a mole but present it through modern textures or unexpected elements, creating a bridge between heritage and innovation.”

One dish that embodies this philosophy is his deconstructed Chiles en Nogada.

“The blend of spices in the filling—cloves, cinnamon, and pepper—creates a warm, aromatic base that contrasts with the freshness of the walnut sauce. By reinterpreting it with contemporary techniques, the spices become more present and intentional in every bite.”

Technique, he says, is essential.

“Toasting is fundamental, as it activates the essential oils and deepens the flavors. Grinding spices fresh is also key. I also use infusion techniques, incorporating them into fats or liquids to extract more complex nuances and integrate them harmoniously into the dish.”Chef Marco shares a similar philosophy when it comes to creativity in the kitchen.

“Techniques like fermenting garlic versus using regular garlic really help bring out exceptional layers of flavor,” he says. “I work closely with all my chefs, experimenting with different recipes, ingredients, and spices to create new dishes. I’m always on the lookout for new spices to try, both in our restaurant and at home. Every ingredient needs a reason to be on the plate.”

For Marco, spices do far more than season food.
“Spices are storytellers. They tell us about culture, how ingredients are used, how they are treated, and how they are grown. I don’t think there’s any end to blending traditional, centuries-old Mexican techniques with modern international cuisine. My Nonna probably would have killed me for mixing Cannelloni with Mexican meats, but I think it’s important to open new doors.”

Chef Donnie Masterson believes freshness is equally important.

“I always prefer buying whole spices and toasting and grinding them myself with a mortar and pestle. Freshness is everything. Spices lose their potency over time, so I try not to overbuy. Keeping them fresh makes a huge difference in the final dish.”

For Masterson, quality spices are often the difference between a good meal and a memorable one.

“The quality of your spices can completely make or break a dish. If your spices are old or stale, you’re not going to get the depth, aroma, or intensity you’re looking for. Fresh spices bring life to food; they create layers, complexity, and balance. Without that, even a well-executed dish can fall flat.”

Whether they are preserving centuries-old traditions or experimenting with new techniques and flavor combinations, San Miguel’s chefs share a common belief: spices are far more than a source of heat. They are an essential part of the stories, cultures, and traditions that continue to shape Mexican cuisine.

For visitors interested in exploring this world for themselves, a walk through Mercado Ignacio Ramírez, a cooking class, or simply a meal at one of the city’s many outstanding restaurants offers a delicious introduction to the flavors that have defined Mexico for centuries.

Michael Solof leads SMA Adventure Hound, a group which takes locals and newcomers to brunches and dinners at different restaurants every week and he also offers classes in the art of smartphone photography. You can contact him at WhatsApp +1-443-310-9214 for more info and to reserve.

You may enjoy these articles:

The French Food Connection

5 Kinds of Tacos—and When to Eat Them

Your Guide to Asian Delights in SMA

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San Miguel de Allende

From Bordeaux to the Bajío: The French Roots of Querétaro Wine

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By Jane Bauer—

About an hour from San Miguel de Allende, the vineyards of Querétaro stretch across a high, dry plateau that doesn’t immediately read as wine country. There are no rolling green hills or centuries-old estates. Instead, the landscape is open, sun-exposed, and shaped by a very different set of conditions. And yet, this region has become one of the most important wine-producing areas in Mexico, with a foundation that traces directly back to France.

Much of Mexico’s modern wine industry is built on French grape varieties. In Querétaro, that means Cabernet Sauvignon, Merlot, and Syrah, among others. These grapes were introduced as winemakers looked to established European models—particularly French—for structure, consistency, and quality. Over time, they became standard across many regions in Mexico, including this one.

What’s interesting is how those grapes perform here. Querétaro sits at a higher altitude than many people expect, often above 1,800 meters. The days are warm and dry, with strong sun, but the nights cool down significantly. That shift in temperature slows the ripening process and helps preserve acidity in the grapes. It’s one of the key factors that gives wines from this region their balance.

The soils also play a role. In parts of Querétaro, they are mineral-rich and well-draining, which forces the vines to work a little harder. That stress can translate into more concentrated flavors in the fruit. It’s not an easy environment, but it’s one that can produce very precise results when managed well.

One of the defining features of Querétaro’s wine scene is its focus on sparkling wine. The region has become known for wines made using the traditional method—the same process used in Champagne, where a second fermentation takes place in the bottle. This method is labor-intensive and requires careful control, but it produces wines with fine bubbles and a clean, structured profile.

The climate in Querétaro supports this style. The preserved acidity in the grapes makes them particularly well-suited for sparkling production. Over the past couple of decades, several wineries have focused on refining this approach, and the region now has a reputation for it. It’s not an attempt to recreate Champagne, but it clearly draws from the same technical foundation.

That said, the wines here are not French in identity. The influence is there in the grapes and the methods, but the outcome reflects local conditions. The intensity of the sun, the dryness of the air, and the elevation all shape the final product. There’s also a different mindset at play. Many Mexican winemakers are less constrained by tradition, which allows for experimentation alongside more classical styles.
You’ll see that in the range of wines being produced. Alongside structured reds and sparkling wines, there are blends, rosés, and small-batch projects that don’t always follow a strict model. Some producers are working with international consultants; others are entirely self-taught. It’s a mix of approaches, and that variety is part of what defines the region right now.

For visitors, Querétaro is relatively easy to navigate. There are established wine routes with clusters of wineries, tasting rooms, and restaurants open to the public. The infrastructure is there, but it hasn’t tipped into overdevelopment. Many of the wineries are still small to mid-sized operations, and it’s common to find yourself speaking directly with the people involved in the production.

A typical visit might include a tasting, a walk through the vineyard, and a meal on-site. Some places are more polished than others, but the overall experience tends to feel accessible. You can visit multiple wineries in a day without it becoming overly structured or commercial.

For those based in San Miguel de Allende, the region feels close—both geographically and culturally. It fits into the same broader landscape of central Mexico, where outside influences have been absorbed and reinterpreted over time. Just as San Miguel reflects layers of history and migration, the wine in Querétaro reflects a similar process.

French grapes, introduced through a long history of exchange, are now rooted in Mexican soil. The techniques may come from elsewhere, but the results are shaped here. It’s not about replication. It’s about adaptation.

And that’s what makes Querétaro worth paying attention to.

San Miguel de Allende

Kate Van Doren’s latest exhibition opens in Querétaro

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By Ann Marie Jackson—

Join Kate Van Doren and many of the women featured in The Healing Words Project on Friday, March 6, at 7:00 p.m. at the Museum of Art in Querétaro (MAQRO) for the opening of a three-room solo exhibition that is less about a single artist and more about collective voice. The Healing Words Project is a living body of work composed of hundreds of women’s and gender-expansive people’s stories of survival, displacement, grief, resistance, and healing—expressed through painting, photography, drawing, and video. The exhibition will run from March 6 through June 6, 2026.

Created by artist and registered art therapist Kate Van Doren, The Healing Words Project centers self-authored narratives. Each participant contributes her own words—often a mantra, prayer, or declaration—which are written directly onto the body and documented through portraiture. These images then become the foundation for artworks that reflect both the individual and the shared human experience. The words are not decorative; they are the work itself.

At its heart, the project asks a quiet but radical question: What happens when women are believed? And further—what becomes possible when their stories are not edited, interpreted, or extracted, but honored exactly as they are offered?

The exhibition in Querétaro arrives at a moment of global reckoning. Across Mexico and beyond, conversations around gender-based violence, migration, displacement, and collective trauma are increasingly urgent. Many of the women represented in the exhibition are refugees, activists, mothers, artists, and survivors—some forced to leave their homelands, others navigating systems that have long silenced them. Rather than framing these stories through victimhood, The Healing Words Project centers agency. The women are not subjects of the artwork; they are collaborators and co-authors. Learn more at healingwordsproject.com.

Van Doren describes her approach as empathic realism—a socially engaged form of realism rooted in ethical collaboration and deep listening. Her paintings are technically precise, yet emotionally porous. They do not dramatize suffering or offer easy narratives of redemption. Instead, they hold space for complexity: grief alongside strength, anger alongside tenderness, vulnerability alongside power. Each portrait is an act of witnessing rather than interpretation.

The exhibition unfolds across three rooms, inviting viewers into an immersive encounter with these voices. Moving through the space, visitors are met not by spectacle, but by presence. The cumulative effect is intimate and expansive at once—each individual story standing on its own, while also contributing to a collective chorus. The repetition of words, faces, and gestures becomes a form of visual testimony.

Importantly, The Healing Words Project is grounded in reciprocity. For many participants —particularly those impacted by war, displacement, or economic instability—the project extends beyond visibility. Mutual aid, commissions, and shared resources are integral to the work. Art, here, is not symbolic; it is practical. It creates connection, sustains relationships, and, in some cases, directly supports families and communities.

Querétaro’s role as host city is significant. With its deep cultural history and contemporary art scene, the city provides a powerful setting for an exhibition rooted in remembrance, resilience, and forward movement. Opening during International Women’s Month, the show invites reflection not only on women’s experiences, but on how healing operates collectively—how it moves between people, generations, and places.

“When one voice heals, it echoes,” Van Doren says. The phrase functions less as a slogan than as a lived truth. In witnessing the healing of another, something shifts internally. The exhibition does not promise resolution or closure. Instead, it offers permission: to feel, to listen, to recognize one’s own story in the presence of another.

The Healing Words Project ultimately reminds us that art does not have to be loud to be powerful. Sometimes, its greatest strength lies in its ability to listen—and in doing so, to create space for collective care in uncertain times.

I have had the honor of bearing witness to the power of The Healing Words Project over the last several years. For so many of us, nothing is more healing and empowering than finding our voice and sharing our truth.

You can find Kate’s work at http://www.katevandoren.com @catvandoren on instagram.

Ann Marie Jackson is a book editor and the award-winning author of The Broken Hummingbird. Jackson is also co-founder of the women’s microlending organization Mano Amiga and a longstanding board member of Casita Linda, which builds homes for families living in extreme poverty in central Mexico.

Huatulco

Mexican Wines

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By Jane Bauer

Mexico has a growing wine industry that’s capturing the attention of oenophiles worldwide. Back in 2006 there were only 25 commercial wineries, today there are over 120. While the country’s wine production dates back to the 16th century, only recently have Mexican wines gained international recognition

A Historical Journey
The history of Mexican wine begins with the Spanish colonization in the early 1500s. Spanish settlers brought grapevines to the New World, and the first vineyards were established in what is now the state of Coahuila. Casa Madero, founded in 1597 in this region, is the oldest winery in the Americas and still produces wine today. Despite its early start, Mexico’s wine industry faced numerous challenges, including prohibitive laws imposed by the Spanish crown to protect their domestic wine markets.

The Wine Regions of Mexico
Modern Mexican wine production is concentrated primarily in the Baja California Peninsula, particularly the Valle de Guadalupe. This region, often referred to as the Napa Valley of Mexico, benefits from a Mediterranean climate and diverse soil conditions, ideal for growing a variety of grape varietals. Here, wineries produce exceptional wines that rival those from more established wine-producing countries.

Other notable wine regions include:
-Querétaro: Known for its sparkling wines, this central region’s high altitude and cool climate provide perfect conditions for grape cultivation.
-Coahuila: With a winemaking history spanning over four centuries, this region produces robust reds and crisp whites.
-Guanajuato: Emerging as a significant player in the Mexican wine scene, this area offers a mix of traditional and innovative wine styles.

Mexican winemakers cultivate both international and indigenous grape varietals, resulting in a diverse and intriguing wine portfolio. Common varietals include Cabernet Sauvignon, Merlot, and Chardonnay, but Mexico also produces unique blends that showcase the country’s terroir. Tempranillo, Zinfandel, and Nebbiolo have found a distinctive expression in Mexican soils, creating wines that are bold, flavorful, and distinctly Mexican.

The Future of Mexican Wine
The Mexican wine industry is on a path of rapid growth and innovation. Winemakers are embracing sustainable practices, experimenting with new techniques, and focusing on quality over quantity. This dedication to excellence is earning Mexican wines a place on the global stage, with increasing numbers of bottles gracing the shelves of international wine shops and restaurants.

A couple of my favorites:
Fume Blanc from LA Cetto, Valle de Guadalupe- this light and crisp dry white is an excellent price point and perfect for a summer dinner.
Tablas from Taller Agrico, Valle de Guadalupe- this complex red is a blend of tempranillo, grenache and petite sirah. It is an unfiltered wine from a smaller producer and has a very smooth finish.

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¡Salud! A Toast to The Vineyards of Mexico

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By Carole Reedy

Twenty years ago on our tranquil Oaxaca coast, wine imbibers had two choices: a liter box (the same container in which one finds milk) of red Don Simon for 17 pesos ($1.70 USD at the time) or an hourglass liter of red or white Padre Kino. To this day, I still keep one of those empty bottles to use for water or flowers.

Times have changed. Mexico has long been known for its beer and tequila, preferred beverages of locals and tourists alike. But now wines imported from Chile, Argentina, Spain, France, Australia, and the US are available in most places, even outside the big cities of Mexico, Monterrey, and Guadalajara.

More significant is our access to fine wines directly from the local vineyards that dot the Mexican states of Guanajuato, Querétaro, Baja California, and Coahuila. Fewer restrictions than some other countries, good climate, and the variety of grapes, styles, and blends make Mexico a grape-growing paradise. Most of Mexico’s grapes are of Spanish and French origin: Syrah, Cabernet, Malbec, and Chardonnay.

It’s important to note that wine production is not new to Mexico. Hernán Cortés and the Spaniards started growing and harvesting grapes in the 1500s. In fact, Cortés ordered the colonists to plant a minimum of 1000 grapevines per year. Mexican wines became so popular that in 1699, the Spanish Crown, threatened by the success and competition from France and Mexico, stopped production here. Only the Jesuits and other religious orders were allowed to continue making wine for sacramental purposes during this hiatus. The industry was finally revived and refined after the Mexican War of Independence (1810-21), and since has earned respectable status among the world’s finest wines.

In addition to our access to local wines, we can tour vineyards and enjoy a tasting, often accompanied by those tempting tapas. Here are a few of the best of the vineyards that are easy to locate for travelers and residents alike. Each has a variety of wine tours and tastings. It’s best to view your options on the individual websites; most require reservations.

BAJA CALIFORNIA

The 1000-mile long peninsula of Baja California is known predominately for its southern region (Baja Sur) that houses the beach resorts of Cabo San Lucas and Todos Santos. But the region of the North, the larger area of the two, provides a variety of entertainment for visitors and residents alike. Not only are there the beaches of Ensenada, there is also the vibrant city of Tijuana that always seems to get a bad rap.

I have fond memories of Tijuana weekends filled with Sunday afternoon corridas de toros, Saturday night jai alai games, and fish tacos. Just to the south of Ensenada, you’ll find the home of the finest wines of Mexico.

The Valle de Guadalupe has been called the Napa Valley of Mexico due to its commercial success throughout the world. Ninety percent of Mexican wine and half the country’s wineries are from these areas west of the Sierra Mountains that divide the Baja Península. The Pacific Ocean provides the cool breeze for the warm peninsula and its grapes.

Monte Xanic vineyard derives its name from the indigenous word xanic, which means “flower that sprouts after the rain.” The vineyard is located 15 kilometers from the Pacific Coast and 400 meters above sea level, the ideal Mediterranean climate for growing grapes.

In the three decades that elapsed between 1987 and 2017, Monte Xanic managed to position itself as a prestigious brand, especially for easy-consumption young wines, the demand for which is growing.

The vineyard uses computerized irrigation, with sensors located among the roots of the vines to measure humidity levels and the need for water.

The vineyard uses computerized irrigation, with sensors located among the roots of the vines to measure humidity levels and the need for water.

The water used by Monte Xanic comes from several wells in the region. First, water from each well is tested for salinity and then conducted separately to an artificial lake, where further quality control occurs, again focused especially on salt concentrations, ensuring optimum quality water for the vineyards.

Harvesting both whites and reds, Monte Xanic wines range in price from 300 pesos per bottle and up. The reasonably priced Calixa Syrah complements Mexican food, such as tacos arrachera, cecina, and sopes.

L.A. Cetto vineyard, a nearby neighbor, was founded in 1928 by Angelo Cetto, who used the methods he learned in his native Trentino, Italy. Three generations of the family have continued the tradition.

There are several valleys where these vineyards are located: Valle de Guadalupe, Valle Redondo, San Vincente, San Antonio de la Minas, and Tecate. L.A. Cetto is a popular wine in Mexico, very reasonably priced and readily available in restaurants and retail stores alike (probably including your local grocery store!).

Both of these viñedos provide visitors with tours and tastings. If you have never experienced a tasting or tour and you’re a wine drinker, you will discover many interesting aspects and fact about wines. And the tours in Mexico provide that extra warmth that only Mexicans bring to a gathering.

PARRAS, COAHUILA

Casa Madero, dating from 1597, boasts the oldest vineyard in Mexico and is home to one of the most-awarded wines in Mexico. They produce my personal favorite red, Casa Madero 3V (three grape varieties: Cabernet, Merlot, and Tempranillo). For white wine lovers, the Chardonnay is a crisp delight.

The city of Parras, Coahuila, is located in the northeast corner of Mexico, 150 km from both Saltillo and Torreón. It’s considered one of Mexico’s Pueblos Mágicos due to its gastronomy, artesanias (handcrafts), and cultural contributions to the country. It is also a part of the country that, while close to the US border, is not swarming with tourists and thus is a welcome respite for adventurers.

The area and winery have fascinating histories. It seems that even during prohibition they continued with wine production, probably in cooperation with the religious entities.

The vineyards, restaurant, and the accompanying Hacienda San Lorenzo are accessible by advance reservation only, and it appears the beautiful hacienda is available to groups only.

GUANAJUATO

The charming colonial town of San Miguel de Allende has so much to offer tourists, not only within the cobblestone city, but also just minutes outside it.

Close by, on the road from San Miguel de Allende to Dolores Hidalgo (km 73), you’ll find the popular Tres Raíces (Three Roots) Vinatería. Friends of mine recently spent a day enjoying the hospitality of the owner and staff, returning with rave reviews of the tour, wines, and excellent tapas.

The viñedo also houses a charming boutique hotel and a restaurant in case you want the full getaway experience into the world of wines.

QUERÉTARO

The areas surrounding the cities of Querétaro and Tequisquiapan are known as La Ruta de Queso y Vino as you will find several notable vineyards here. There are many organized tours out of each of these cities, Querétaro being the larger and more famous of the two, with Tequisquiapan the small charming pueblo, chock full of artesanias. Whichever place you decide to make your base, you will find it easy to explore both the wines and cheeses made in the area. There are different types of organized tours ranging from horseback, tranvía (trolley), walking, and the like, or you can rent a car to explore on your own.

Not only is this area the route of wine and cheese, historically the Bajío – the lowland plain of west central Mexico, is the cradle of the Mexican struggle for freedom that culminated in the War of Independence, making it a treasure trove of history that can be studied in the museums and tours of the cities of Querétaro, San Miguel de Allende, and Dolores Hidalgo.

Finca Sala Vivé by Freixnet México: Are you a sparkling wine fan? This is the place to experience a tour and tasting of that special “bubbly” that adds spark to all occasions. Finca Sala Vivé is the major producer of sparkling wines in Mexico, which it accomplishes through traditional methods. As with all the vineyards, you can buy the wines you taste by the bottle to take home to share with friends.

La Redonda is one of the most frequented vineyards, but don’t let that put you off. It is popular for a reason, and there are never crowds. You will experience the personal attention that characterizes all the tours and wineries in this region.

One plus of La Redonda is the value of their wines. Their prices fall into a very reasonable range for those of us who imbibe daily, and I find their wines to be readily available in many locations in the country, not just in this region.

These vineyards and wines offer a good idea of the state of wine in Mexico. Prices can vary dramatically, and people often are surprised that the Mexican wines can be even pricier than some French wines. Wine prices, like everything else these days, are only rising, in some part due to peso devaluation. I find that when I dine in a restaurant, my glass of wine is often more expensive than my friend’s margarita. But,“Así es la vida! Disfrútala!”