Rosé and Tacos

Name a more iconic duo… We’ll wait.

Okay, maybe rosé and tacos aren’t the most traditional pairing. But when asked if you want a glass of rosé or a plate of tacos, the answer to both is almost always yes.

Here are a few of our favorite taco recipes: slow cooked meats, bright fish, and a San Diego favorite: potato rolled tacos.

Serve them all with chilled Joyride Rosé or Kindred Spirit Rosé Bubbles if you’re feeling a little more festive.


Tacos de Carnitas With Salsa Verde

By J. Kenji López-Alt | Serious Eats

Carnitas is the holy grail of tacos. And while you can just throw a pork shoulder in a crock pot and make pulled pork, it doesn’t mean you should. This recipe is a practical adaptation of the traditional Mexican technique that produces tender, crispy, perfect pork.

Beef Barbacoa Tacos

By J. Kenji López-Alt | Serious Eats

Beef chuck is transformed into a rich, tender masterpiece when it’s slow cooked with oxtails and dried chiles. You can also skip the tortilla and serve this as is over rice, grits or noodles.

Tacos Al Pastor

By J. Kenji López-Alt | Serious Eats

Thinly sliced pork loin, marinated in a homemade chile sauce, layered with bacon, slow roasted, then chopped up and crisped in a pan. OMG. You’ll have to double up on tortillas to contain the sauciness.

Fish Tacos with Lime Crema

By Natasha Kravchuk | Natasha’s Kitchen

For a lighter meal, this is a simple fish taco recipe that can be easily adapted to different taste profiles. Tilapia is seasoned and baked for 20 minutes, then broken into tortillas and topped with a fantastic lime crema sauce.

Fried Fish Tacos

By Sam Sifton | NY Times

Frying fish might sound intimidating but this is a straightforward and simple method for Baja-style fish tacos. Soak fish in milk, dredge in flour, and pan fry till golden in peanut oil. Cabbage and cream sauce are the finishing touches.

Potato Rolled Tacos

Jennifer Goycochea | So Much Food

You may know these as taquitos but in San Diego taco shops they’re called rolled tacos. Mashed potatoes are rolled into corn tortillas and pan fried until crispy. It’s the ultimate vegetarian or vegan comfort food. And if you have leftover mashed potatoes in your fridge, its a quick meal. Top with lettuce, tomato, guacamole, and salsas to brighten them up.

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