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 cuisine in Houston (Anglo) American from San Antonio, Texas, opened it in 1907. Robb Walsh said that "Caldwell was no doubt inspired by the Original Mexican Restaurant in his hometown, which opened in 1900." In 1929 Felix Tijerina, who worked as a busboy in Caldwell's restaurant, opened Felix's. While the business failed due to the Great Depression, Tijerina re-established it in 1937. Early Tex Mex restaurants catered to Anglo palates. They were the first places where Anglo and Mexican Americans interacted with one another. Molina's Cantina first opened in 1941, making it, as of 2011, the oldest continually operating Tex-Mex restaurant in the