So for Fourth of July what better way to commemorate our diversity in people and cultures than to highlight one of my own cultura’s most exportable recipes. In the Great State of Texas refried beans, or frijoles refritos, are the perfect companion to any number of Tex-Mex dishes, as well as the main dish itself. Wether with rice on the side, cheese on top, chile verde or rojo, eggs, or anything else your little pancita desires, this treat is all of one word, all the time: delicious.
Now for you professional cooks, both domestic or otherwise, you’ll have to forgive my methods in this how-to video. I am cooking from the perspective of a pseudo-machista Latino male who very rarely cooks…mas bien, who doesn’t know how to cook much at all. I know. I am working on that. But anyhow, the beans used are Goya Pinto Beans and the video is meant to show that if a guy like me can do it so can anyone else.
Please enjoy, share your recipes for this and other dishes, and let me know what other foods you think a guy like me should attempt.
