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 Tex-Mex cuisine in Houston Tex-Mex cuisine is very popular in Houston. Many Mexican cuisine restaurants in Houston have aspects that originate from Texas culture. Katharine Shilcutt of the "Houston Press" said in 2012 that "Tex-Mex has been a vital part of our city for more than 100 years" and that it "never waned in that century." She added that "[t]he cultural significance of Tex-Mex as a vital touchstone between generations and an expression of our roots cannot be denied." In his book "", Arnoldo De León said that the recent immigrants from Mexico to Houston add foods that are popular