Today, we used three classical Mexican ingredients — beans, rice, and pork. The first dish was Frijoles Mexicanos, also known as Mexican Refried Beans. Preparing the dish was easy — boil beans over a gentle simmer for 25 minutes with epazote (a Mexican herb that adds a subtle flavor and reduces digestive gases) and bacon lard, mash them, and then fry them with onion and garlic.
Preparing rice was a little trickier. It required a balance of heat and water to produce tender and separated cooked rice grains. Cooking involved three steps — fry the rice, boil it with tomato sauce, then gently steam it with water.
Preparing the pork dish, called Picadillo Oaxaque, was a bit involved. We fried coarsely ground pork with onions and garlic, and seasoned it with cinnamon, peppercorns, cloves, vinegar, and raisins.
Here are the Frijoles Mexicanos, Arroz Rojo, and Picadillo Oaxaque recipes.