Beef and Bean Enchurritos

Mexican influenced cuisine was never part of our family fare when I was growing up in suburban Chicago. The first time we experienced anything close was during a vacation trip to Los Angeles in the very early 1960’s when my older brother begged my parents to try something he had heard about called a Taco. The fact is that most of what is referred to, here in the U.S., as Mexican food is actually only a bunch of really distant cousins to the cuisine of our southern neighbors. (This is not all that different from our westernized versions of any other culture’s foods!)

Deep Dish Chicken Enchiladas Montadas

Enchiladas Montadas is a stacked variation of the popular rolled enchilada, served like a multi-layered, non-crispy tostada. My version just happens to be layered inside an individual serving size soufflé dish to keep all of the assembled ingredients bubbling together. A little bit like a pot pie.

Frijoles Refritos (Refried Beans)

Unfortunately, beans are not everyone’s favorite food. Then to add insult to injury, we have to name a perfectly good bean dish “Refried Beans”! The problem exists because there just isn’t a one or two word English translation of the concept behind “Frijoles Refritos.”

Little Burros Burritos

Burrito means little donkey or burro. One suggestion for the origin of the name involves the similarity in appearance of a burrito, sealed only at one end, and a burro’s ear. (I know, really appetizing, huh?) Another implies the comparable look between a completely sealed burrito and the pack the animal carries.