Tag Archives: sides

Frijoles de la Olla (Mexican Beans)


Frijoles de la Olla: mexican style beans

Frijoles de la Olla, Clay Pot, Dry Peruvian Beans, and Fresh Epazote Leaves
Photo Credit: Lola’s Cocina

Beans are a protein-rich superfood high in vitamins, antioxidants, and minerals. These legumes were a staple ingredient utilized by indigenous peoples before and after the Spanish colonization of Mexico, and continue to be a mainstay on tables today. Their staying power is a testament to their importance in the human diet. While traditional Mexican beans are made in clay pots, or ollas, this recipe can easily be replicated in a heavy stainless steel stock pot or even cooked overnight in a slow cooker. Read More…

Refried Beans | Frijoles Refritos

by Lola

2 cups Frijoles de la Olla drained
1 cup bean broth (or water)
3 tablespoons lard or olive oil
Salt (to taste)
½ cup queso cotija crumbled

Prepare cast-iron skillet with lard or oil over high heat. When very hot, add beans and mash until smooth, moving frequently to avoid burning.
Add bean broth or water until beans reach desired consistency.Test, by running a flat wooden spatula down the middle of the beans. They should stay slightly separated and not run together.
Serve hot with topped with crumbled cotija cheese.

Garlic Spaghetti | Pasta al Ajillo

by Elise Wiarco (my younger sister)

1 1-pound pack spaghetti noodles
1 tablespoon oil
1 tablespoon salt
1 bunch fresh flat leaf parsley minced
10 garlic cloves sliced
¾ cup olive oil
Garlic salt (to taste)


  1. Cook spaghetti noodles with 1 tablespoon oil and salt water until al dente. Drain and set aside.
  2. While noodles are cooking, sauté garlic in olive oil on a medium flame. Once soft, add noodles and freshly chopped parsley.
  3. Season with garlic salt.