Mexican Side
Black beans cooked from dry, rice the way your mother showed you, a stack of fresh tortillas you turn down because you already had three. The Mexican side is the table, not the supplement.
Featured mexican side recipes
- Frijoles de olla — Iris · Oaxaca, Mexico · Black beans, onion, garlic, epazote, water. Two hours.
- Frijoles refritos, lard — Iris · Mexico City · Cooked beans, hot lard, masher. The mash is the recipe.
- Arroz rojo, tomato base — Iris · Veracruz, Mexico · Tomato, onion, broth, long-grain rice. Toast the rice first.
- Arroz verde, poblano puree — Iris · Puebla, Mexico · Roasted poblano, cilantro, broth. The green sister to red rice.
- Corn tortillas from masa — Don Esteban Cruz · Tlaxcala, Mexico · Don Esteban: fresh nixtamal versus masa harina. Both are real. They are not the same.
- Flour tortillas, Sonoran — Iris · Sonora, Mexico · Lard, flour, salt, water. Thin, foldable, good with anything.
- Pickled red onions, Yucateco — Don Mauricio Ku · Mérida, Yucatán · Don Mauricio: the pibil’s only true partner. Sour orange, oregano.
- Ensalada de nopalitos — Iris · Mexico City · Cactus paddles, tomato, onion, cilantro, queso fresco.
Cook Mexican — other meals
Mexican across the edition
- Mexican cuisine hub — all six lanes
- Cook Mexican
- Bake Mexican
- Drink Mexican
- Preserve Mexican
- Decorate Mexican
- Grow Mexican