The Viva Bordeaux menu also features a yuca al mojo soup and pork linguini pasta in three chiles sauce.
Colondres says that her inclusion of ingredients found throughout Latin America was intentional, as the combination of regional influences and flavors used in Latin cooking parallels the combination of distinct grapes used to create Bordeaux blends: “There are bold, powerful reds that combine Merlot, Cabernet, and Cabernet Franc grapes, and then there’s the sweet, mildly acidic Sauterne. The same variety exists is Latin food.”
When asked why the idea that Latin food is best with beer and margaritas continues to persist, Colondres acknowledges that some Latin dishes are, in fact, ideally suited to beer or margaritas. She adds, however, that pairing preferences vary as much within Latin countries as they do elsewhere, with some nationalities tending towards beer, others towards wine, and still others towards regionally produced drinks like pisco in Peru and mezcal in Mexico. She also says she has noticed a recent trend towards respecting and trying new ingredients and flavor profiles and less familiar food and drinks.