Ceiba

The wine list at Ceiba feels like an afterthought in a restaurant that clearly knows its way around complex moles and masa. For a spot charging Wagyu prices, the wine program doesn't match the kitchen's ambition. It's functional but uninspired — the kind of list that defaults to safe California and generic Spanish selections without considering what regional Mexican cuisine actually demands.

The selection leans heavily on crowd-pleasing California Cabs and Chards, with a token nod to Spanish Tempranillo and Albariño. What's missing is any real engagement with Mexico's own wine regions — no Valle de Guadalupe, no Baja producers, nothing that would connect the wine program to the food's regional focus. The Old World section skews toward big-name Rioja and basic Chianti, while New World offerings stick to Napa Valley markups. There's potential in pairing smoky moles and charred proteins with textured wines, but the list doesn't explore it.

The glass program appears limited to the usual suspects: a Napa Cab, a buttery Chard, maybe a Prosecco. Nothing rotates with the seasons or takes advantage of the restaurant's complex flavor profiles. For a place serving dishes as nuanced as Relleno Negro with braised Iberico pork, the by-the-glass options feel like they were borrowed from a chain steakhouse. We'd love to see some skin-contact whites or earthy Garnachas that could stand up to the smoke and spice.