What to pair with Mexican cuisine

Kol’s jericalla, a baked custard dessert. Kol’s
version features wood ants, strawberry mole
and a tostadita de nata.What comes to mind when you think of Mexican food? I’m pretty sure it’s not the jericalla (a custard-based dessert from Guadalajara with woodruff, apple, mead and wood ants) I had at the Michelin-starred Kol in London (with an 1867 Madeira; yes, the pairings are startling there, too). Nor perhaps the burritos and enchiladas you might find at a branch of Taco