In our never-ending quest to eat from food trucks as much as possible, the staff recently got tacos from a regular favorite, Marination Mobile. As I am trying keep my cholesterol from reaching quadruple digits, I ordered the tofu tacos. (They describe the tofu on the menu as “sexy” but I can’t go there. I did eat four of them, so it certainly has undeniable appeal. There will be a second date.) They have a nice refreshing cabbage slaw and a creamy, tangy sauce. I’m not sure what the tofu is marinated in but it was really good. (My efforts to get Marination to divulge the ingredients was unsuccessful. Though they did reveal to me on Facebook that the sauce was “Nunya Sauce–as in nunya bidness.” That’s cold.)
Marination did, however, offer what I thought to be a great wine pairing, a Sancerre. A racy, zesty Sauvignon Blanc with a bit of richness would be great with the slaw and the creamy, uh, “Nunya” sauce. Especially with a squeeze of lime juice. I think it could even handle a bit of the pickled jalapenos. If you got a little spicier (and I did with some Sriracha) I think an off-dry German Riesling or Washington Riesling would work, too. (For the local wine, I’d go with Poet’s Leap.) But I’m leaning towards Marination’s pick or maybe a dry Riesling, like one from Australia.
What would wine would you match with these tacos?