Puro Pinche Vino Mexicano (PPVM) – A Tribute to Mexican Wine Culture 🍷🇲🇽

Puro Pinche Vino Mexicano (PPVM) is an initiative that celebrates and promotes the richness of Mexican wines, especially those produced in the Valle de Guadalupe. Their presence on social media, particularly Instagram, highlights their commitment to Mexican wine culture and its growing influence.

Beyond their promotional efforts, PPVM has inspired a product line that embodies the essence of Valle de Guadalupe and its wines. The collection includes t-shirts, hoodies, and jackets, available through the online store Belly Of The Beast LA.

En March 2025, PPVM hosted a major event in Valle de Guadalupe, featuring a **ronqueo de atún** (the traditional art of butchering tuna) and the launch of a new wine, further demonstrating their dedication to creating unique experiences that blend gastronomy and winemaking.

The event took place at the exclusive and one-of-a-kind Hotel and Restaurant Petra.

The phrase “Puro Pinche Vino Mexicano” has gained popularity among wine enthusiasts, symbolizing pride in the quality and diversity of Mexican wines. This slogan has been embraced in various contexts, from events to promotional merchandise, reinforcing Mexican wine’s identity in both national and international markets.

For more information and updates on their activities, you can follow PPVM on their official Instagram account: @puropinchevinomexicano. 🍷✨

https://www.instagram.com/puropinchevinomexicano

What is the “Ronqueo de Atún” and How is it Done in Mexico? 🐟🔪

The ronqueo de atún is the traditional and artisanal butchering process of tuna, particularly Bluefin and Red Tuna. The term “ronqueo” comes from the deep, raspy sound made by the knife when it glides over the fish’s vertebrae, resembling a snore.

The Ronqueo Process

This manual technique allows for the precise breakdown of the tuna, ensuring that each part is utilized based on its unique texture and flavor. A properly executed ronqueo maximizes the fish’s yield, producing specific cuts such as:

• Lomo negro & lomo blanco – The main fillets of the tuna
• Ventresca or otoro – The most prized and fatty part
• Morrillo – A tender and juicy cut near the head
• Carrillera – A gelatinous cut ideal for stews
• Bones & spines – Often used for broths and sauces

Ronqueo de Atún in Mexico

En Mexico, ronqueo de atún has become a high-end gastronomic event, particularly in coastal and wine regions like Valle de Guadalupe and Ensenada, where it is paired with local wines and gourmet tastings.

These events are often led by expert chefs and skilled fishermen, who showcase each cut and its culinary applications, offering a one-of-a-kind experience for seafood lovers and gourmet enthusiasts.

Where to Experience a Ronqueo in Mexico?

📍 Baja California (Valle de Guadalupe, Ensenada) – Held at top restaurants and wineries in the region.
📍 Mexico City – High-end seafood and Japanese restaurants organize exclusive ronqueo events.
📍 Puerto Peñasco, Sonora – One of Mexico’s key tuna fishing hubs.

For those passionate about fresh seafood, fine dining, and culinary traditions, attending a ronqueo de atún is an unforgettable experience! 🍣✨