Tarascan puréed bean soup hails from the Mexican state of Michoacán, home of the Tarascan or Purépecha people — one of the major pre-Columbian civilizations of Mesoamerica. Their culture flourished from 1100s to the early 1500s, but by the 1530, Purépecha people had succumbed to the Spanish conquistadors who eventually named them Tarascos, hence the name sopa Tarasca.
Apart from the beans — which are usually cooked together with tomatoes in a simple chicken broth — this dish is a great source of both fresh and dried chili peppers, most of which are native to the New World like the smoked pasilla de Oaxaca, which imparts not only a delicate heat but also adds a nice smoky flavor to this hearty soup.
Frijoles charros is a simple Mexican dish consisting of beans, onions, tomatoes, chile peppers, and coriander. Meat such as bacon, ham, or salt pork is also used in the dish, but mostly as a flavoring agent. The combination of those ingredients is cooked with liquid in a pot for a long time, until the beans are tender and some liquid still remains in the vessel.
The dish has origins with the Mexican cowboys who needed the nutritive value from inexpensive beans to sustain them for long days of cattle herding. Today, frijoles charros is usually served with rice and corn flour bread on the side.
MOST ICONIC Frijoles charros
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Frijoles puercos is a traditional bean-based dish. This appetizer, side dish, or even a dip is usually made with a combination of cooked beans, chipotle chili peppers, beef or pork chorizo, lard, jalapeños, and Oaxaca or Chihuahua cheese (or any other Mexican melting cheese).
The chorizo is cooked in lard, then mixed with a combination of puréed beans and chipotle peppers. The shredded cheese and the jalapeños are added to the mix, which is cooked over low heat so that the flavors blend together. Once done, frijoles puercos are served hot with tortillas and served as a dip, or as a side dish with a variety of meat dishes.
Frijoles de la olla is one of the most basic Mexican side dishes consisting of pinto beans in their broth. Originally, beans were cooked in clay pots with nothing more than some salt. Today, cooks usually add garlic, onions, or ham to frijoles de la olla, accompanying numerous meat and tortilla dishes.
MOST ICONIC Frijoles de la olla
Chiles en nogada or stuffed poblano chiles in walnut sauce is a star dish of the Mexican Independence Day, celebrated every year on September 16. Poblano chiles are large, heart-shaped peppers with thick walls, great for stuffing, and characterized by their flavors which can range from mild to hot.
The dish was invented in 1821 by nuns from the city of Puebla who wanted to make a meal using local ingredients that were in season, as a symbol of appreciation for the Mexican General Augustin de Iturbide. It consists of a mixture of ground pork meat and dried fruits, stuffed in poblano chiles that are covered with a creamy walnut sauce and decorated with parsley and pomegranate seeds on top.
MOST ICONIC Chiles en nogada
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Calabacitas a la mexicana or Mexican-style zucchini is a traditional vegetable-based dish that's prepared all over Mexico. The dish is usually made with a combination of chopped zucchini, onions, corn, hot chili peppers, tomatoes, epazote sprigs, sea salt, sour cream, and grated fresh cheese.
The onions are cooked in oil until transparent, and then the corn, zucchini, diced tomatoes, epazote, and hot peppers are added to the pan and seasoned with salt. The mixture is cooked until the zucchini become tender. The dish is transferred to a large plate, and it's garnished with sour cream and sprinkled with grated cheese before serving.
Romeritos is a traditional dish from the southern parts of the country, usually prepared during the festive Christmas season and Lent. The name of the dish comes from a wild plant with the same name, similar to rosemary in appearance, and to spinach in terms of its tart and slightly salty flavor.
The dish appears on the tables of both rich and poor people, and is usually prepared in a thick mole sauce with potatoes, nopales cactus, and dried shrimp patties.
MOST ICONIC Romeritos
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Ejotes al oregano is a traditional dish that's enjoyed throughout the country. Although there are variations on the dish, it's usually made with a combination of green beans, panela or mild feta cheese, olive oil, sugar, oregano, apple cider vinegar, and seasonings.
The green beans are gently boiled until tender, then strained and mixed with the cheese. A mixture of apple cider vinegar, olive oil, sugar, salt, oregano, and pepper is beaten in a bowl in order to make a vinaigrette, which is poured over the beans and cheese.
Tamales de capitas o siete cueros (seven-layer tamales) is a Mexican dish originating from the region of Oaxaca. It consists of masa corn dough that is stuffed with a paste of roasted chilis, onions, roasted avocado leaves, garlic, and black beans.
Once stuffed, the dough is sliced and wrapped in banana leaves. These tasty tamales are then steamed for at least one hour. It is recommended to let the tamales cool down a bit before serving.
Frijoles puercos estilo Jalisco is a traditional dish originating from Jalisco. These refried beans have a number of varieties, and this is the Jalisco-style preparation that's usually served as a snack with drinks. The dish is usually made with a combination of cooked beans, chorizo, olives, jalapeños, bacon, lard, and shredded cheese such as queso ranchero or romano.
The chorizo is crumbled and cooked with chopped baon in lard, then set aside. The beans are then cooked in the remaining lard, mashed, and mixed with the bacon, olives, chili peppers, and chorizo. The top is sprinkled with cheese, and the mixture is then served with toasted tortillas.
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