Usually made on Mondays because it was “easy” to prepare, frijol con puerco is a true Yucatecan classic I have come to love.
There is the colorful, aromatic array of finely chopped condiments (above), with onions, radishes, limones and plenty of exotic cilantro; these are added to your plate according to your preferences. I’m not a huge fan of onion breath myself so I don’t put more than a teaspoons worth in mine.
Another selection of condiments offered included chopped cucumber, a first for me (below) and creamy avocado which of course helps to boost the dish’s already stratospheric calorie count.
In addition to the condiments there should be a fresh roasted tomato salsa as well as fire-toasted habanero chiles ground with the juice of freshly picked limones, preferably from the obligatory backyard tree.
Once it’s all mixed and prepared as you like it, roll up a hot tortilla, grab that spoon with the other hand and dig in.
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