Rice and beans are the ubiquitous sidekicks on a “Mexican food” plate. “Red rice” is the classic version of “Mexican rice.” I call it Sarita’s Rice, after my Mamá Grande. Made the traditional way, by browning the rice before cooking it in liquid to plump and tenderize, the rice gets its reddish tinge from pureed tomatoes.
Beans are most often pinto, either “refried” or boiled in a savory broth. Black beans have also come into favor in recent years. Although as a frontera kid, no one ever served me black beans.
Grilled onions and peppers are another mainstay of Rio Grande cooking. Grilled meats and poultry, including fajitas, are often served on top or alongside thereof. Also roasted corn, elotes; I do it the Mexican “street corn” way, spread with a coating of mayonnaise and sprinkled with my delicious seasoning blend.