Bean

Beans: Pinto Beans

My personal favorite bean, they are lighter in color, creamier in texture and softer than black beans.  In Northern states, the pinto is the most popular bean. In Sinaloa they cook them with onion, garlic, tomato and the serrano chile, those four ingredients that are the basis for many Mexican dishes. There is also a…

More Chorizo to Love

Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses. My oldest son’s quick choice for breakfast is chorizo…

Beans: Refried Beans

You will find that refried beans are one of the most common sides for traditional Mexican dishes. From breakfast, to dinner, they are always a welcome companion. You can make them with different kinds of beans, like Black, Pinto,  or Peruvian. The choice in Mexico varies among regions but also among cooks. I tend to…