Can anyone whos actually worked in a Mexican restaurant tell me how they make their rice and beans?

Can anyone who’s actually worked in a Mexican restaurant tell me how they make their rice and beans? I swear no matter what I do I can’t get it to taste the same. Also, I don’t mean some fancy Mexican place, I mean like any of the 4-5 sit down Mexican places within your immediate vicinity.

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  1. 1 month ago
    Anonymous

    The rice is just rice and canned enchilada sauce
    I'm told the beans are made with lard

    • 1 month ago
      Anonymous

      >canned enchilada sauce
      1000% white and wrong

      • 1 month ago
        Anonymous

        it's tomato gay.

        [...]
        the secret is lard.

        >cheap ass Mexican restaurants run by cartels use fresh ingredients
        Next you're going to tell me they are doing the jobs Americans won't do

    • 1 month ago
      Anonymous

      it's tomato gay.

      https://i.imgur.com/79w73oe.jpg

      Can anyone who’s actually worked in a Mexican restaurant tell me how they make their rice and beans? I swear no matter what I do I can’t get it to taste the same. Also, I don’t mean some fancy Mexican place, I mean like any of the 4-5 sit down Mexican places within your immediate vicinity.

      the secret is lard.

  2. 1 month ago
    Anonymous

    It's literally re-fried beans from a can. Just heat em up and throw a bit of queso on them, like in the image. The rice can be made just by getting one of those little Knorr side dish packets - just look for the mexican rice one.

    • 1 month ago
      Anonymous

      >It's literally re-fried beans from a can.
      False
      Every mexican place has a pressure cooker and makes them from scratch because its almost free to buy beans by the 100 pound sack
      Yes lard and pork bones go into the pressure cooker as well

  3. 1 month ago
    Anonymous

    Lard. The key is lard, and lots of it.

  4. 1 month ago
    Anonymous

    stop drowning your rice, that makes it mushy not fluffy

  5. 1 month ago
    Anonymous

    all I can tell you about this subject is that if the place makes their spanish rice include peas, or anything other else like that, it's absolute trash
    it is not authentic

    • 1 month ago
      Anonymous

      >if the place makes their spanish rice include peas, or anything other else like that, it's absolute trash
      >it is not authentic
      shut up moron

    • 1 month ago
      Anonymous

      its some modified arroz rojo. The Mexican shit found in mexico contains little bits of peas, corn carrots etc. and tastes exactly the same as what OP is asking for but MORE better. The OP is asking for the slacker version of arroz rojo found in slacker restaurants. Just make arroz rojo and do it like youre a slacker and omit almost all the ingredients to get "restaurant" grade.

    • 1 month ago
      Anonymous

      >muh authentic
      Frick. Off.

  6. 1 month ago
    Anonymous

    as for the refrieds, recipes even become simpler

  7. 1 month ago
    Anonymous

    Yes

    • 1 month ago
      Anonymous

      I actually have the recipe you're looking for

  8. 1 month ago
    Anonymous

    My beaner half the family puts rice in oil, give it color, onion, garlic, tomato, tomato sauce, bit of water, cover, simmer, done. Some variation of that.

    • 1 month ago
      Anonymous

      This
      Fry the dry rice in oil with aromatics and proper spices and then simmer
      For the beans, melt lard and mash them, cook them down, add more lard, repeat 2 and 3 til they look right

  9. 1 month ago
    Anonymous

    To really unlock the secrets of the average copy & paste sit down Mexican joint you also need to become a front for drug smuggling and human trafficking.

  10. 1 month ago
    Anonymous

    Cut your tomatoes, Bell peppers and onions. Measure your Water, knorr chicken bullion, garlic powder, salt and pepper. Brown your rice in oil, I use a 6 quart rondue pan. After it's nice and toasty add everything else and stir then bring to a boil then turn down the heat and simmer it with a lid, do not open, let the rice rest for 10 minutes then open and fluff the rice. Done!

    • 1 month ago
      Anonymous

      thanks ChatGPT I shall upon your recommendation open a restaurant mexican for the gringos. it shall be the best in my town

  11. 1 month ago
    Anonymous

    Anon you're going about this all wrong
    go to your favorite Mexican restaurant(s) and ask them
    report back with your findings

  12. 1 month ago
    Anonymous

    politely ask the mexican waitress in spanish to tell you if the rice served at this restaurant is what she remembers eating as a child
    if she says no and you judge her to be honest, gtfo and find somewhere else to go

    • 1 month ago
      Anonymous

      >politely ask the mexican waitress in spanish
      Vamanos cabron, donde esta la bibliotheqa?

  13. 1 month ago
    Anonymous

    It's not lard, it's salt content, cooking time, and methods used to mash the beans. Rice is ez to make, just use tomato sauce and add cilantro. Fluff with fork at the end.

    -t Mexican

    • 1 month ago
      Anonymous

      >How do they make the beans?
      >It's the methods used.
      Thank for adding absolutely nothing, moron.

      • 1 month ago
        Anonymous

        Seethe gringo

    • 1 month ago
      Anonymous

      You're a bad Mexican. I'm only half and I know that would suck.

      • 1 month ago
        Anonymous

        Get out of here, halfie mutt

        • 1 month ago
          Anonymous

          Make me fatso.

  14. 1 month ago
    Anonymous

    the secret ingredient is sweat

  15. 1 month ago
    Anonymous

    I know how to make Mexican rice but OP is a homosexual and didn't respond.

    • 1 month ago
      Anonymous

      Can you tell me, Anon?

      • 1 month ago
        Anonymous

        Sure, it's this:

        https://i.imgur.com/485Mpum.jpg

        For every cup of uncooked long-grain rice add 1.5tsp of tomato-chicken powder to it, 1/4-1/2c mixed frozen vegetables (the best kind is the one with lima beans but if all you have is like, corn, peas, and carrots that will do) and optionally, 1/2tsp tomato paste (if you like it really red)
        Also 1tbs butter, here, not lard, for a more traditional American Mexican restaurant experience, but if you don't have butter use lard over oil or margarin
        If you're going to make it for a potluck or as a stand-alone dish, increase the amount of caldo powder to 2tsp per cup of uncooked rice
        I can't give you water amounts because that depends on your cooking setup and how much rice you're cooking, but usually for 1c of uncooked long-grain rice it's 2c water, after that the amount of water scales down or you'll make mush
        So if you're starting with 2c rice maybe only use 3-3/4 or 3-1/2 cups
        Like I said, the shape of your pot/rice cooker all this can affect your water ratios so for that you'll just have to experiment

  16. 1 month ago
    Anonymous
  17. 1 month ago
    Anonymous

    why do mexicans make their beans so disgusting? using shit from a can and mashing it to a paste
    keep them whole at least, baby food texture is gross

  18. 1 month ago
    Anonymous

    so ive soaked pintos for 24 hours. now do i boil them for an hour or more with quartered onion, then mash while adding lard and some seasonings? I’ve done that but they’re still kinda grainy and don’t have the texture i want

    • 1 month ago
      Anonymous

      bumping and can any true mexican cookers answer this question. gracias

    • 1 month ago
      Anonymous

      bumping and can any true mexican cookers answer this question. gracias

      You didn't need to soak them for that long, just make sure there's no rocks and shit in there and boil.

      What consistency are you looking for? Paste? In Mexico most people like some texture. A little lump or skin here n there. It never should be.. grainy tho. If you want the liquid paste that Mexican joints serve to white people in the US, invest in an immersion blender or toss it all in a normal blender. Should add garlic next time with the onion. Also.. what seasonings? Beans don't usually get seasoned much. T8gnv

      • 1 month ago
        Anonymous

        ok thanks. I sautéed minced onions and garlic and mixed in the beans but didn’t blend, im dumb. added some cumin and oregano

        • 1 month ago
          Anonymous

          Other anons are correct it is tallow or lard that gives it a lot of flavor for the beans along with salt and other seasoning.

          For the rice you want to also add a ton of salt but also tomato puree and maybe a but of cumin. You can add some aromatics too if you like

        • 1 month ago
          Anonymous

          Np. I like just garlic, onion, and salt, but cumin and oregano sound great! Hope you liked em. I love beans. Simple, easy, yummy. Can toss em into/on all sorts of fun things if you make a big batch. Cheesey beans are fantastic too.

    • 1 month ago
      Anonymous

      you've gotta soak them >12hrs then simmer them for +/-4

      • 1 month ago
        Anonymous

        nice thanks. i read that one hour of vigorous boiling would work but a nice simmer for hours sounds like it’d be nice

  19. 1 month ago
    Anonymous

    grasa del cerdo aka lardo
    pork lard, the cheap kind that comes in a plastic pale refrigerated - if you've lived in the southwest you know
    not leaf lard, the healthier kind you typically have to buy online
    the shelf-stable Armour kind is poisonous, don't use it
    the garnish cheese is iirc aged cotija

    frijoles charros is a bit different, more of a thin stew with a more complex flavor, has bacon lardons
    then there's frijoles de la olla, which is sort of a simplified charros with black beans instead
    some of them insist on epazote

    the best canned mexican-style frijoles refritos brand i've found is Amy's while the absolute worst is Lidl's, so go look up their ingredient list

    as for the rice idk which kind you mean but i assume it needs achiote, which most places do not sell in any form
    achiote is non-optional in many many mexican dishes

    • 1 month ago
      Anonymous

      Do you emphasize the Mexican words and really dig in on the r rolling when you speak irl? I know you're not a beaner. Idk if I like you or not.

  20. 1 month ago
    Anonymous

    It's Sysco goyslop anon

  21. 1 month ago
    Anonymous

    fry the dry rice in oil and you'll know its ready because its going to smell really really strong. you also need to use this and only this or it won't taste authentic

  22. 1 month ago
    Anonymous

    Goya chicken & tomato boullion

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