Whatever that thing in the front is… you really need to find a better presentation for it, it ain’t great.
this post was submitted on 06 Nov 2025
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It's called refried beans, you philistine 😤
I really like this, strong abuela energy 👍
Tortillas look especially crunchy. FWIW, when I make tacos I like to fry the corn tortillas and toss them in Parmesan cheese (shamelessly stole that from Jimboy’s Tacos).
Do you make the beans or buy them refried from the nearby Vallarta or whatever?
I like the convenience of canned refried beans. Old El Paso has the best mix of mush and whole beans. I normally add a teaspoon of homemade chili powder and another of cumin to give it some flavor.
If I made my own I could probably save 75% on the cost. Once it's a little cooler and drier I will can up bunch of pintos because used so much more refried beans this year than last.
I will wait for the weather to change because the pressure canner is a good way to bump the humidity in the house.
Lemmy and their hatred for beans...
I love homemade refried beans. The haters are definitely missing out
To be fair the presentation could have used some work.
Do you have a picture of the food before it was digested?
The nopales were an experiment from foraged cactus.
Excellent. I've been having many a nopales salad from the local place, as they've been surprisingly tasty. What really 'tied the room together' was some kind of mustard-based dressing, which I wasn't expecting at all...
Mustard base dressing with nopales, sounds pretty awesome.
I don't know what it is about mustard-based sauces. It seems like every couple years I wind up having some version of such with either a dish or recipe I tried, remark to myself about what a little stroke of culinary genius that was, and then... promptly forget about the whole thing, mentally retreating to a sort of 'mustard on fries' position.
Stoopid brain.
I'm lucky to live in the part of the Carolinas that understands there are three types of barbecue sauce that can go on pulled pork and that mustard based sauce is one of them.
Ah!
From the cactus ingredient and the comment about Roberto's in SoCal, I guessed that you lived on the Left Coast. So, cactus in the Carolinas, eh? Well, I never...
I grows pretty well here in Lesser Carolina. We find wild patches on hikes and some have it as a yard plant.
No one in Southern California calls it SoCal.
Huh! "Lesser Carolina" is not a term I've heard before, but from what I'm reading, it's totally not the state I was thinking of. More like the home state of a former peanut farmer...
No one in Southern California calls it SoCal.
Aw. It has a nice ring to it, but I'll abide.
I moved from North to South so I had a pretty good justification for coming up with a better name.
SoCal is like SanFran. It's a shibboleth that tags one as an outsider.
Sorry to hear that.
But at least you have nopales. :D
And livermush. I was delighted to find when I moved to the Carolinas that there was a whole new breakfast meat in my life.
Oh rabbits, that sounds... remarkably like what we refer to as "scrapple," roundabout the town where I grew up in, a bit yonder, North.
Liver mush is made with just the liver and as much tastier.
Zoiks! 🤢
Ah well... all people to their styles, mais non? :S
Using a yellow filter and over sharpening can help boost the look of oils and vegetables, otherwise it looks like blobfish.
Throw some parsley on the side for backup.
That looks like someone dump their garbage on a plate and called it dinner.
I look forward to your posts.