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Mexican dishes potray colourfulness, a tone of happiness and variety in flavours. The warm weather conditions and ethnic variations of the area have a played an important part in shaping cooking culture.

Previous conquests have led to a considerable effect of Spanish cooking. Its roots lies within the local staples of the Mayan Indians of the Yucatan Peninsula.

The staples of a Mexican diet are

Tortillas a sort of pancake comprised of wheat or maize flour. The versatility of the tortilla as a wrap is endless. Tortillas can be used as a taco, tostada.

They all are topped or stuffed with a variety of stuffings both vegetarian and meat based and served usually with a dipping sauce such as chiptole, guacomole, salsa etc.

Chipotle Bean Dip These are smoked jalapeno chili peppers often known as ‘chili ahumado’. These chillies are usually a dull greyish tan to coffee color and measure 2-4 in. in length and onein girth.

1 tablespoon – Olive oil

3/4 cup – Black beans/pinto beans drained

1/4 cup – Rice (white or brown) cooked

1 No – Spring white onions thinly cut

2 tablespoon – Chipotle Tabasco sauce

2 No – Garlic clove powdered

1/2 tsp – Parsley leaves minced Salt to taste

Fetch a pot of water to boil, add the rice and cook until tender. Wash, rinse and soak the beans overnight.

Fetch a pot of water to boil, add the beans and bay leaf simmer and cook till tender. Drain and set aside. Alternatively, steam in a pressure cooker.

Heat up oil in a pan add onion, garlic and cook.

Add the beans and seasoning and mix well. Stir in the chipotle sauce. Spread over rice. Garnish with lettuce and serve.

For more infoon some delicious mexican video recipes please visit Mexican Recipe. Also, if you are interested in Salsa then you can visit Mexican Salsa Recipe