Complete your ultimate Taco night with the right Trapiche wines.



750 ml Trapiche Oak Cask Cabernet Sauvignon

3 oz     Apple juice

            Fruit slices (oranges, green apples, limes, lemons, pineapples, mangoes, etc)

3 oz     Brandy (optional)


1 litre   7Up / Diet 7Up / 7Up Cherry


  1. Combine cut fruit, wine, apple juice and brandy
  2. Let sit overnight in the fridge
  3. Just before serving, add 7Up and mix gently
  4. Serve over ice



4          Ripe avocados

            Juice from ½ lime

1 cup   Pico de gallo

            Cumin, salt and pepper to taste


  1. Cut avocados in half, remove the pit and scoop out the middle into a medium bowl
  2. Add lime juice and mash with a fork until it reaches your desired consistency
  3. Add pico de gallo and gently stir to combine
  4. Season with cumin, salt and pepper to taste
  5. Serve immediately

Pair with         : Trapiche Oak Cask Malbec

Chicken Fajitas


2 tbsp  Lemon juice

1 tsp Chili powder

3 cups  Bell pepper strips

1          Medium onion, thinly sliced

1 lb      Boneless, skinless chicken breasts

            Cumin, salt and pepper to taste

8          Flour tortillas, warmed

            Vegetable oil


  1. In a medium bowl, mix together lemon juice, chili powder, cumin, salt and pepper
  2. Place chicken in a 13×9-inch pan, pour marinade over top and cover
  3. Place in fridge; marinate for at least 2 hours (overnight recommended)
  4. Heat 1 tbsp oil in a large skillet over high heat, add peppers and onion to skillet, cook until tender, and then remove from pan
  5. Drain marinade and set aside; place marinated chicken in pan. Heat over medium-high heat for 7 minutes or until tender, stirring occasionally
  6. Add 1 cup of remaining marinade, cover and let simmer until liquid evaporates
  7. Add peppers and onion to skillet; stir on low heat until hot
  8. Serve with warmed tortillas and desired toppings

Serving size     : 4 people

Pair with         : Trapiche Cabernet Sauvignon

Pork Carnitas

3 tbsp  Orange juice

1 tbsp  Lime juice

2 tbsp  Black pepper

¼ cup  Salt

1 tbsp  Smoked paprika

10 lb    Pork shoulder


  1. Preheat oven to 176°C
  2. Cut 10lb of pork into 4 smaller pieces of 2½ lb each
  3. Rub spices all over the pork
  4. Place prk in pan with orange juice and lime juice
  5. Cover meat and pan with foil; bake for 4 hours
  6. Pork shoulder is done when it can be shredded and is fork-tender
  7. Add peppers and onion to skillet; stir on low heat until hot
  8. Depending on the oven, up to one more hour of cooking may be needed

Serving size     : 20 people

Pair with         : Trapiche Malbec 

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