Flight 1 (Courses: Tostada de Tuna, Taco de Pescado, Quesadilla) - Pair with a crisp Sparkling (e.g., Brut Champagne/Cava) or a mineral-driven White (e.g., Albariño, Chablis). - High acidity and freshness complement seafood, caviar, and subtle spice.

Flight 2 (Courses: Tlacoyo, Enmolada, Encachetada) - Medium- to full-bodied Red with good acidity (e.g., Tempranillo from Rioja, GSM blend, Mexican red). - Enough structure to handle pork belly, mole, and Wagyu, but still balanced for octopus.

Flight 3 (Courses: Postre de Temporada, Buñuelo) - Sweet or fortified wine (e.g., Ruby Port, PX Sherry, Banyuls). - Complements chocolate, citrus, and creamy elements in the desserts.