Pati Jinich is host of the popular James Beard Award winning and Emmy nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.
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 use the Pintos more, because they have a creamier consistency and softer flavor. The Black, delicious as well, have a stronger flavor and texture.
Poblano peppers, or chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are so worth it!