Fancying some Tacos? This delicious culinary tradition has already conquered the americas a long time ago, but is now making the full circle reaching Europe as well: it seems only right, at this point, to pair it with some of the finest italian wines! 

The taco is a world famous traditional Mexican dish, similar in form to a piadina romagnola, a very popular italian preparation. Made up mostly of corn, a crop held sacred by pre-Columbian civilizations, it usually comes filled with an endless variety of delicious ingredients. The Maya and Aztecs believed that the gods created humans from maize itself, making it not just a staple food, but a symbol of life.

Over the centuries, historically, the arrival of the Spanish and the blending of cultures introduced new influences to the original Mayan cuisine, leading to many preparations that are now the heart of Mexican culture. 

Today, we would like to suggest some perfect Vegan Roasted Pepper Tacos!

Ingredients

• 2 bell peppers (any color)
• 1 lime
• 4 cloves garlic, minced
• Pico de gallo 
• 8 corn tortillas
• 2 avocados
• 6 poblanos
• Guacamole 
• 1/2 cup vegetable stock
• Jicama 
• 4 cups kale, chopped (or spinach)
• Toppings of Choice

Preparation: 

1. Place the peppers on the top rack of your oven and broil for a few minutes, rotating now and then until all sides of the skins are uniformly charred. As soon as they're charred, transfer them into a bag or sealable container, this way they will steam and their skins will be very simple to remove.
2. Steam the peppers with enough water. Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Stir in chopped kale and minced garlic and cook for 1 minute until the garlic turns golden. Deglaze with vegetable stock, season with salt lightly, and let the mixture simmer on low flame for about 10–15 minutes, or until kale is tender.
3. By now, the peppers will have cooled enough to be handled. Gently peel off most of the charred skin, rinse quickly to wash away the seeds, cut the peppers into strips, and you are ready to go. Proceed by taking a tortilla and spreading some of the sautéed kale mixture onto the surface. Place some pieces of roasted peppers in strips over it and cover with another tortilla.Shoot! We forgot to add the grilled peppers! Here, slice them thinly into strips. Now that we’re ready, set these aside.

Alternative 1: 

Add a layer of the sautéed kale mixture onto a tortilla, followed by pieces of roasted peppers in strips, and cover with another tortilla. Line a pan with tortillas and then re add all the golden-crisp kale mixture along with some roasted pepper slices in layers on top of them.

Alternative 2:

Take a tortilla and spread over it with sautéed kale mixture that was prepared before; put on the pieces of roasted peppers in strips and cover with another tortilla.

So, we promised you a good bottle of wine for a perfect match, and there it is: our incredible Dogajolo Rosso Toscana I.G.T. 2022! 

This wine is among the best innovations carried out to date and essentially expresses what is considered by many lovers of good wine as the best attributes: fragrance, fruity aromas, strong ruby red color, youthful vigor moderated by depth from oak aging, and a soft elegant finish. 

It is made from a mixture of Sangiovese, Cabernet, and other red varietals which are individually picked and vinified to ensure their different ripeness periods. 

Once fermentation is completed the wines are blended up and transferred into small oak barrels where richness and smoothness are added through malolactic fermentation. 

This bottle expresses well what is able to achieve with age in store but is also exceptional and ready for immediate consumption. The nose is vinous and fruity with cherry vanilla coffee aromas intermingled with faint spices. 

Full bodied and soft to the palate, tasting the strong structure already promises evolution in the bottle will be long coming. Best enjoyed at a serving temperature of 18–20 °C.