Wahaca

Posted by Twitted by wahaca on Aug 20, 2009 at 11:46 am

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Posted by mel on Aug 20, 2009 at 12:04 pm

do you use spanish or mexican chorizo?
also what’s your take on using epazote? i have some dried epazote that i use when i cook pinto beans but not black beans.
and have u ever tried cranberry beans instead of pinto beans?
think i might have to pop over and give your frijoles a try!

Posted by Katie on Aug 20, 2009 at 12:27 pm

I am definitely going to give this a try – this is one of my favourite dishes at Wahaca, and reminds me a lot of lunches at school when I lived in Mexico as a kid! We used to have frijoles with melted white Mexican cheese on bread rolls. Delicious!

Posted by Helen T on Aug 20, 2009 at 6:57 pm

I’ve tried both versions in the restaurant and loved them both, with the chorizo version slightly having the edge. So going to give these a go at home, thanks for sharing the recipe.

Helen

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Posted by cecilia on Aug 21, 2009 at 9:59 am

Thanks for your message. We make our own Mexican chorizo using organic British pork and our own chilli marinade…I think it still needs a little work actually…we are trying to improve it at the moment…Brindisa is our litmus test.
I love epazote and had some growing in my house but it died off last winter. Now that I am back in my house after 9 months of builders I am going to give it another go. The twiggy one is better in the dried form as it has more flavour…delicious in all beans in my opinion, particularly black ones.

Please do come and give our refried a try and tell us what you think…thanks so much for writing in.

Posted by Liz on Aug 21, 2009 at 3:01 pm

Guys, I’m a bit late coming back to the blog on this, but can I just say: thank you, thank you, thank you. I am utterly over the moon and will be making it myself this weekend.

Posted by Jacobobacarelli on Sep 3, 2009 at 5:57 pm

bravi Claroscuro! Voglio vedere il muro!!!

Posted by katherine on Oct 7, 2009 at 4:11 pm

i always think it’s so generous when a chef or restaurant owner share some of their recipes. thanks very much. all of your food looks amazing. i will send my clients in america your way!

Posted by Abi on Jan 24, 2010 at 7:08 pm

Where does the half a chilli go and when?

Posted by Molletes by Matty Teran | Wahaca on Feb 19, 2010 at 11:08 am

[...] is another very typical Mexican recipe. Simple and delicious! You have to have frijoles which you can make according to this recipe. You will also need ‘pico de gallo’ salsa, which you can find out more about here. Over [...]

Posted by Kate on Feb 27, 2010 at 4:38 pm

I’m sorry to be thick but where do you use chilli? The ingredients list says 1/2 a red chilli but the recipe doesn’t say where you use it??

These are the best frijoles I’ve ever tasted and I’m dying to make it at home! I’ll still come to the restaurant of course. I could never make tacos the way you guys do, even if I had the recipe.

Posted by Priya on Mar 2, 2010 at 11:12 pm

I absolutely loved the kidney beans… there’s no taste quite like it so i will be attempting to make this on Friday…:)Thank you for sharing your recipe…