Spaw, I didn't encounter hot food that often in Mexico. I think it's an American assumption that it's all hot. I didn't go far into Mexico often, I visited the border town of Sonoyta because I lived four miles from there, and 35 miles from the nearest U.S. town (Ajo). Sonoyta was larger and had a better array of restaurants and shops.
I found a nice little review of the beer online:
A lot of things get lighter in warm weather, and beer is no exception. Who drinks winter lagers in July? Show me a person who strolls into an August heat wave and says, "Boy, a Guinness would hit the spot right about now."
Which is why, in the universe of Mexican beers, Negro Modelo has gotten short shrift compared to, say, its plain-Jane brewed cousin, Corona. But surprisingly, it's actually a perfect time to break out this crisp, full-bodied beer. It's deeper and more complex than Dos Equis (or Sam Adams), and its malty, slightly chocolate flavor offers the right counterpoint to a spicy mole sauce — or even just chips and salsa — on a humid day. Don't be surprised if it's hard to go back to watery lager afterwards.