Thanks so much everyone! They came out so well! Aside from needing more salt and more flavor next time, they were quite tasty. Thanks for anyone who took time to comment and help out!

I got excited when I found some in a local store in Sydney Australia, but it only came in 1kg lumps which is a LOT to get through for one person before Christmas when it expires 😅 Am I about to gorge myself stupid or can I ration it out a bit?

Hi!! White person here, I really need help in trying to determine what kind of beans I ate at a family function the other day 😭 I asked the woman who made them and she said “Mexican beans” like GORL I know; anyways, they were like regular mashed pinto beans but had a red tint and a spice to them, their family is from Sinaloa, I know some regions make it different so not sure if that helps, but they were so good I can’t stop thinking of them if anyone would have any idea how to make them I would appreciate it!!

I used to get these delicious fried or roasted turkey tails, served simply with a tortilla and a bit of salsa, in Juarez and New Mexico, but now I can't find an English recipe to save my life. I'd love to recreate them for my family, as they were a great memory of my tia and abuelita from my childhood. Can anyone help?

Typically it's flank steak from what I can tell. But how is it made?

I've purchased it in small grocery stores before from the butcher. Often just salted with maybe a hint of lime.

Alguien sabe como chingados le hacen los lugares de mariscos para que les quede bien bueno el arroz rojo? He visto que generalmente lleva apio y zanahoria. Lo he intentado hacer pero nunca logro el sabor/consistencia.

Simple slow cooked seasoned chicken and sheedded from the block Monterey cheese

I am NEVER going o be able to eat it with out it now. It has no business being as good as it is. This has ruined and out triumphed any corn I have ever eaten. It has ruined my perception of corn. Why does it have to be so good?!?

Easy dinner

Recalentado de pavo! Unos tacos de pavo con ejotes y frijoles. It was good !

Delicious

I was happy to have finally found some through a site called spice merchant.

Specifically the chiles I ordered were mulato, pasilla negro, and chilhuacle (for oaxacan black mole).

They were all extremely brittle and broke into tiny pieces as I tried to remove the seeds and veins to get ready for toasting. It made seperating the seeds an extremely tedious process, and toasting was a disaster because many of the pieces were fingernail sized, and dry so could not get good surface contact etc.

I have managed to find decent ancho and guajillo on amazon, and the local grocers here on very rare occasions will have some that are not brittle and old.

Anyway hoping to find somewhere else that will send good quality ingredients since these things are not exactly inexpensive.

Thanks for any advice!