Refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. Additionally, they are a typical ingredient in layered dips, such as seven-layer dip or in nachos. Refried beans Refried beans (Spanish: "frijoles refritos") is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans
Tex-Mex popular foods for more than a century. A taste for "cabrito" (kid goat), "barbacoa de cabeza" (barbecued beef heads), "carne seca" (dried beef), and other products of cattle culture is also common on both sides of the Rio Grande. In the 20th century, Tex-Mex took on such Americanized elements as yellow cheese, as goods from the United States became cheap and readily available. In much of Texas, the cooking styles on both sides of the U.S.–Mexico border were the same until a period after the U.S. Civil War. With the railroads, American ingredients and cooking appliances became common on the