Dish: Sizzling Chicken Fajita from Bar Ama

Wine: 2011 Texier Rouletabulle, $22, available at domaineLA

Tip: "For flavorful Mexican comfort food, this naturally sparkling wine made from a grape called Chasselas is a great beer alternative. It's like apple-cider-meets-lemon-drops. Fun and fizzy," says Adams.

Marinade:
Ingredients:
5 pounds of chicken breast, thigh, or both
5 cloves garlic
1/4 white onion grated
5 dry chipotles, cascabels, anchos, and guajillos (toasted on warm cast iron then stemmed and de-seeded)
1 zest of lemon
1/2 cup lime juice
2-3 tbsp Worcestershire sauce
1 tbsp tabasco
1/4 cup olive oil
Salt to taste

Directions:
1. Place ingredients into a blender and puree until smooth — add a bit of water if it's too thick.
2. Season with salt.
3. Mix meat and marinade well.
4. Marinate for at least six hours or overnight in Ziploc bags with air removed.

Garnish:
Ingredients:
1/2 red onion, minced
1 bunch cilantro
1/2 of a green cabbage shredded thinnly

Directions:
Mix well together.

Avocado Salsa:
Ingredients:
1-2 jalapenos
1 bunch cilantro
2 avocados
Salt to taste
1-2 tbsp distilled vinegar

Directions:
Puree in blender until semi-smooth consistency.

To Cook And Serve:
1. Season chicken with salt and pepper.
2. Cook on grill 2-3 minutes on each side until cooked through. If needed, you can finish in the oven on 400 degrees for 2-5 minutes.
3. Rest on cutting board for 5 minutes and slice into strips and mix with garnish mix.
4. Serve fajitas with flour or corn tortillas and salsa on top.