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 to Mexico characterizing its cuisine more by its relation to popular traditions rather than on particular cooking techniques. Since the 20th century, there have been an interchange of food influences between Mexico and the United States. Mexican cooking was of course still practiced in what is now the Southwest United States after the Mexican–American War, but Diana Kennedy, in her book "The Cuisines of Mexico" (published in 1972), drew a sharp distinction between Mexican food and Tex-Mex. Tex-Mex food was developed from Mexican and Anglo influences, and was traced to the late 19th century in Texas. It still continues to