Tag: pinto beans

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos

This stuffed squash blossoms recipe is a sure “wow” factor at parties. Guests swear that the rich texture comes from cream or cheese, but it doesn’t.  The sumptuous texture derives from the beans, slowly and properly cooked.  Another reason these are a party hit is […]

Cooking Workshop: Gorditas, Memories, Ethics

Cooking Workshop: Gorditas, Memories, Ethics

In Chicago I presented a  slide show about how cooking is memory, relationship and ethics.  I also conducted a cooking workshop to demonstrate how to make gorditas, working  with dried chiles, cactus, corn masa, and pinto beans. No lard, thank you. It was a 4-hour […]

Holiday Traditional Bean Tamales

Holiday Traditional Bean Tamales

Bean tamales are traditional all the way from Texas to Puebla to Oaxaca and other regions of Mexican cuisine.  I love them because historically they pre-date the arrival of European immigrants who after 1528 started importing pigs and thus lard. All tamales are the occasion […]

A Texas Mexican Dinner Menu

A Texas Mexican Dinner Menu

The Museum Of Fine Arts, Houston Presents Art + Cuisine “Truly Texas Mexican: A Native Culinary Heritage In Recipes” (Tickets Online, click here) September 17, 2015 Menu Ensalada Compuesta De Trucha Ahumada Pecan Smoked Trout • Yerbaniz-Chipotle Aioli Frisée • Hoja Santa • Tomato Crispy […]

Refried Beans and Texas Mexican Rice

Refried Beans and Texas Mexican Rice

The term, “refried beans” is a misnomer.  The correct translation of the Spanish, “frijoles refritos,” is “well fried beans.”  No fat required. Properly cooked beans and rice are a delicious meal.They’re also complete, nutritious protein. The recipes below rely on basic, straightforward technique. It’s the […]