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
Mexican cuisine They are often prepared to feed around five hundred guests, requiring groups of cooks. The cooking is part of the social custom meant to bind families and communities. Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of Tex-Mex. Some of Mexico’s traditional foods involved complex or long cooking processes. Before industrialization, traditional women spent several hours a day boiling dried corn then grinding them on a metate to make the dough for tortillas, cooking them one-by-one on a comal griddle. In some areas, tortillas are still