Why Mexican Restaurateurs’ Beans Taste Superior: A Closer Look

Mexican cuisine is renowned for its rich flavors and bold tastes, and one ingredient that often stands out is the humble bean. Many believe that Mexican restaurants serve the best beans due to their unique cooking techniques and quality ingredients. Let's delve into the why and explore the nuances that make Mexican restaurant beans so special.

The Myth and the Reality

Contrary to popular belief, not all Mexican restaurants serve beans that taste divine. However, there is a significant portion of restaurants that do excel, and the reasons behind this are multifaceted. Often, the perception that Mexican beans are subpar is based on canned beans that are mass-produced and lack the individual care and seasoning that goes into homemade beans.

Understanding the Ingredients and Techniques

Freshness and Quality: Mexican restaurants use fresh or high-quality canned beans, not the mass-produced varieties often found in grocery stores. The quality of the beans and the freshness of the ingredients can make a significant difference in the taste. Additionally, authentic Mexican recipes often involve the proper selection of beans, such as pinto beans, which are known for their rich, nutty flavor.

The Expertise of Mexican Chefs

One of the key factors in the superior taste of Mexican restaurant beans is the expertise of the chefs. Mexican cuisine is not just about cooking beans, but it's also about the techniques used to prepare them. Chefs in Mexican restaurants often have years of experience and training. They know the subtle differences between using a certain type of lard, adding the right spices, or even cooking beans with chopped tomatoes or chiles, which can bring out different flavors.

The Importance of Preparation

Selection and Cleaning: Mexican chefs pay close attention to the selection of beans. They choose dry beans of the best quality and then clean them thoroughly to remove any dirt or debris. This ensures that the beans cook evenly and have a clean, fresh taste. The beans are then cooked slowly, which allows the flavors to develop over time.

Seasoning and Flavors: Refried beans, for instance, are typically seasoned with a combination of onions, garlic, oregano, and cilantro, creating a vibrant and aromatic blend. Some recipes might even include milk, but this is not a common practice. The cooking process often involves adding lard, which imparts a rich, fatty flavor to the beans. Chefs might also add chiles or other spices to enhance the flavor profile.

Personal Recipes and Innovations

Many Mexican chefs also bring their personal touch to the cooking process, often with familial recipes or traditions passed down through generations. For example, my Aunt Hortensia taught me the secret spice that makes the flavor outstanding, which is a testament to the care and attention that goes into each dish.

Developing Flavor Over Time: Cooking beans is not a quick process, and it requires patience. Authentic Mexican farms and kitchen environments allow for the slow development of flavors. Every restaurant has its own unique approach to refining the taste, and this is what sets them apart from pre-packaged or canned beans.

Homemade vs. Canned Beans: Homemade beans, especially when made with fresh ingredients and expert techniques, can indeed exceed the taste of canned beans. The latter are often processed quickly and lack the depth of flavor that comes from slow cooking and seasoning.

Conclusion

While there are certainly many Mexican restaurants that do not live up to the benchmark set by authentic techniques and high-quality ingredients, the best Mexican restaurants excel in their bean preparation. The results speak for themselves, with many diners and food critics attesting to the superior taste of beans served in these establishments. Understanding the ingredients, techniques, and the expertise of the chefs helps to explain why Mexican restaurateurs' beans often taste so much better than their canned counterparts.

Next time you visit a Mexican restaurant, savor the flavors, from the subtle sweetness of the onions to the tangy bite of the chiles, and appreciate the dedication and skill that goes into each dish, including the humble yet critical role of the bean.