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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
Extremely simple, yet packing some serious flavors, arroz rojo is a popular Mexican side dish consisting of rice, onions, chili peppers, garlic, and coriander, flavored with a red tomato sauce, giving the dish its characteristical color. The dish is traditionally served with numerous Mexican beef, pork, and chicken dishes as an accompaniment.
Platáno frito is a simple side dish made by frying ripe plantains in oil until they become golden brown. The dish is usually served for lunch, accompanying numerous main dishes, often along with cooked rice. The plantains can be additionally topped with Mexican crumbly cheese, sour cream, or condensed milk if they are served as a dessert.
Although fried plantains are prepared throughout Mexico, they are very popular in the coastal areas, but also in other Latin American countries such as Venezuela, Colombia, Peru, and Cuba.
Rajas con crema is a hearty Mexican dish consisting of strips of Poblano chiles in heavy cream with onions and butter. The dish is so popular in Mexico that there are even rajas con crema-flavored snacks such as potato chips. The dish can be consumed on its own when paired with a tortilla, but it is more commonly served as a side dish to various meat dishes.
Just like most Mexican rice dishes, arroz verde is also made like a pilaf: raw rice is first fried and then combined with liquid, poblano peppers, and coriander, giving it a distinctive flavor and green color. The dish is traditionally made only for special occasions, and it is usually served on the side, as an accompaniment to a great number of Mexican dishes such as enchiladas.
Arroz con lima is a Mexican dish prepared with a combination of rice, garlic, lemon juice, and lemon zest. The ingredients are simply cooked with rice, and garlic cloves are removed after the dish has been cooked. It is recommended to garnish arroz con lima with cilantro before serving.
Hongos a la mexicana is a traditional dish of Mexican-style mushrooms. Although there are variations, the dish is usually made with a combination of assorted mushrooms, oil or lard, onions, garlic, tomatoes, jalapenos, coriander, corn, salt, and pepper.
The mushrooms are sliced and then simply sautéed with the rest of the ingredients in oil or lard. The dish is seasoned with salt and pepper, garnished with chopped coriander, and served immediately. Hongos a la mexicana can be served as a side dish or a main dish with rice and refried beans.
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Hongos al ajillo is a traditional mushroom-based dish that's especially popular in Oaxaca. There are many variations, but the dish is usually prepared with a combination of assorted sliced mushrooms, garlic, olive oil, white wine, lime juice, salt, and hot chili peppers.
The garlic is sautéed in olive oil until golden and fragrant. Sliced chili peppers are then added to the pan, followed by the white wine and seasonings. The combination is cooked until the alcohol evaporates. The mushrooms are added near the end of cooking, and the dish is then simply seasoned with lime juice and served while still hot.
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Chiles de la Sierra is a traditional dish originating from Sierra de Puebla. It's usually made with a combination of ancho chili peppers, onions, vinegar, salt, oil, oregano, and queso añejo. The chili peppers are heated in order to soften, then flattened and fried.
The sliced onions are cooked until translucent, then mixed with the vinegar, salt, water, and chili peppers. The combination is cooked until the chili peppers become soft. Each chili pepper is sprinkled with cheese on the inside, and they are then layered in a serving dish and topped with the remaining pan liquid, sprinkled with oregano, and garnished with cooked and raw onion rings.
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