Welcome to Episode 2 of The WA Wine + Food Show.

Hosted by Chef Andrae Bopp, Episode 2 brings together Trey Busch of Sleight of Hand Cellars and Keith Johnson of Devium Wines for a day of food prepping and wine pairing. What’s on the menu for Episode 2? Tacos Al Pastor paired with Devium 2019 Lewis Peak Reisling, and Smoked Short Rib Tacos paired with Sleight of Hand 2018 Spiders From Mars. Text your taste buds, because it’s time for a beautiful feast. And if you get a little hungry, we got you: the recipe with ingredients, directions, and tips from Chef Andrae are below.

Let’s chop it up.

We might be a bit biased, but Washington Wine goes great with everything, especially street-style food. And if there’s one thing this series says, it’s that wine is a human experience. In that spirit, we have the recipes below, so you can make them alongside us, and pair them with the featured wine or something of your own choosing. You’ll also see some tips and tricks from Chef Andrae below, and words from our winemakers about the pairings.


Here, Chef Andrae shares one recipe, as both of the featured meals here feature tacos. If you try these at home, post a picture to Instagram, and tag @wa_state_wine, as well as @aksmercado, so we can see your creation!

Al Pastor Marinade for Pork

  • 3.5 oz box Achiote Paste
  • 7 oz can Chipotle peppers
  • 7 oz Canola Oil
  • 7 oz Water
  • Place contents in a blender and puree until completely smooth. Scrape out blender and reserve.

Al Pastor Tacos

  • 1 Boneless pork shoulder or pork butt.
  • Marinade from above
  • 1 peeled, cored and sliced pineapple
  • Tortillas
  • Cilantro
  • Your favorite Green salsa(we use a tomatillo/avocado salsa)
  • Cotija


Do this 24 hours in advance of when you want to eat some tacos! Slice the pork in thin slabs (Chef Tip, place the pork in the freezer for 1 hour to firm up a bit). The thinner the better. Rub each slab of pork with the marinade, place in a bowl or pan cover and refrigerate for at least 24 hours, you can let it marinade for up to 2-3 days.

From this point, cooking methods will very. In the restaurant we use a vertical rotisserie, probably not standard in most home kitchens. You can do this on a plancha or grill, place the pork on either and cook until it is done, and some crispy bits are forming, season with salt and pepper while it is cooking. While the pork is cooking add the pineapple and cook as well. Slight color on it is fine.

Remove both from the cooking surface and rough chop the pork and slice the pineapple.

To build, heat your tortilla, place the meat in the shell, top with salsa, sliced pineapple, cotija and cilantro.

Enjoy some killer tacos!

It’s our hope here to show you just how simple it can be to make some of the most delicious memories with local wines and street-style dishes. We can’t wait for you to get to know #WAwine on a whole new, and next, level.

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