A Taste of Beans: Celebrate with Traditional Dishes
Tara A. Spears
When I tell people about why I love Mexico, I always say ‘mariachi, tequila, beaches, and beans.’ Where I grew up there were mainly only four types that I was aware of. Imagine my pleasant surprise when I first went grocery shopping in Mexico- there were entire aisles of different types of bean! Initially it was bewildering to me but I brought paper and pencil the next visit to write down the names and ask people what each type was used and how to cook it. I found it easier to purchase the beans already prepared from the butcher shop and the last few years there are excellent choices in packets at the food stores.
Mexico, known for its rich culinary heritage, is home to a vast array of beans, each with its unique flavor, texture, and cultural significance. Beans are a staple in Mexican cuisine, and their diversity is a testament to the country’s complex history and geographical variety. From the creamy texture of pinto beans to the robust flavor of black beans, Mexico’s bean varieties are as diverse as they are delicious.
Mexico is one of the world’s largest producers of beans, with the majority of its crop being consumed domestically. The country’s bean production is centered in the states of Sinaloa, Nayarit, and Zacatecas, which offer ideal climatic conditions for bean cultivation. Mexican beans are typically planted in the spring and harvested in the fall, with the crop being carefully tended to ensure maximum yield and quality. The production of beans in Mexico is not only an important economic activity but also a vital part of the country’s cultural heritage, with many families relying on beans as a primary source of nutrition.
Of the 150 types of beans that exist worldwide, 50 are indigenous to Mexico. Mesoamerican peoples, such as the Aztecs and Mayans, cultivated and consumed beans for thousands of years. These legumes were considered a sacred food, and their consumption was associated with strength and energy.
Beans have been highly valued since ancient times for their ability to endure extreme temperatures and various altitudes, as well as for the ease with which their seeds can be preserved for years, making them essential during food shortages.
The ancestors’ belief in the nutritional benefits of beans has been proven by modern science. Beans contain complex carbohydrates and among the vitamins they provide are those of the B complex, as well as thiamine, riboflavin, niacin, folic acid, and they are an important source of iron, magnesium, potassium, zinc, calcium, and phosphorus. Incorporating beans into your diet regularly can help lower cholesterol, improve digestion, and stabilize blood sugar levels.
Is it the fast pace of living that is endangering the bean tradition in Mexico? Despite being essential to their ancestors, bean consumption in Mexico has declined significantly in recent decades. In the 1980s, the average Mexican ate 16 kilos of beans yearly, while average consumption in 2024 was only 7.7 kilos, according to a 2021 report by the Ministry of Agriculture.
Several factors contribute to this decline. Preparing beans requires more time, and the middleclass consumption of meat and processed foods has increased. Culturally, beans are often viewed as food for the poor. A neighbor told me that whenever someone in his family faced economic challenges, his grandparents would dramatically say, “Even if we can only afford to eat beans, we will remain honorable people.”
Climate change and evolving farming practices have also put many bean varieties at risk. In late 2024, President Claudia Sheinbaum announced that the federal government would seek to increase bean and corn production by 30% and bring attention back to endemic varieties of corn and beans in order to achieve self-sufficiency in production.
Black beans bayo beans gorditas beans-guacamole
To obtain data I asked my favorite area chefs for tips and recommendations. The talented Julio Parra, Julio’s Steakhouse, La Penita Centro, 322 271 2065, said “my personal favorites are the black bean, the sulfur, the Peruvian, the Mayocoba and the Pinto. Each one has a characteristic taste and that makes suitable for different dishes. The customers’ most frequent request is the Peruvian for its softer taste and finer texture.” Julio also explained that certain types of beans are cheaper, therefore they get used more by people who have less resources. “I do not know why they are cheaper because they really have a very rich texture, with a lot of flavor. I have fond memories of both my grandparents’ homes, which always had a pot of frijoles de la olla on the stove. When a visitor arrived hungry, my grandparents would serve them a bowl of beans or provide tortillas for making bean tacos.”
Julio’s tip for tasty beans: “Frijoles de la olla are the foundation for any recipe that includes beans. You can serve them as a side dish, mash them to create refried beans or blend them into a sauce for enfrijoladas. If you want to enhance their flavor, cook your beans with bacon or chorizo to make delicious frijoles charros.”
Another top chef, Jesus Glez, 449 102 1046, of Expresso 89 Restaurant in La Colonia, said that beans are a fundamental element of the Mexican table, as they are present in most Mexican entres, for example, sopes, panuchos, tlacoyos, and of course in enfrijoladas. Beans are also a basic ingredient in many famous dishes.
“If you’re looking for the perfect pairing to corn in the Mexican diet, you must go for beans. There are lots of varieties of beans, but in the restaurant, we use mostly three of them; Peruvian bean, also known as “bayo”, with a mildest flavor, earthy, and creamy texture, ideal for puree and cook, obviously with pork lard, and use them as side for breakfast, or whole and used for garnish in stews like “Carne en su juice” (beef stewed with beans, bacon, and green tomatillo sauce). We also have Pinto or Flor de Mayo beans. we have the black bean or Frijol Negro, with an intense and complex flavor, and more dense texture, but very flavorful. Excellent as a side for strong flavor dishes such as Cochinita Pibil (spiced slow roasted pork).” Beans are very versatile, healthy, cheap, and delicious, beans are perfect for traditional meals.
Lastly, beans, besides being a crucial element in the Mexican diet due to their great flavor, also represent a pillar of the country’s economy. But above all, they are an important part of the national identity. To me, beans simply taste great. My idea of great afternoon is enjoying the view while enjoying a margarita with a fish and beans dinner. Viva Mexico!
