Just to clarify, epazote is a herb used in the cuisine of Central and Southern Mexico. I'm from Western Mexico and before going to Mexico City I had never tried it. You can make beans with just water and salt, and to refry them traditionally I'd say the secret ingredient is to use pig lard instead of oil but nowadays most people use oil. Beans with epazote are nice, though, they do taste different.
In mexico, we try to use a clay pot to cook beans, the smell, taste is earthy and hearty. Just like when making salsas, the flavor is different when using a blender vs a molcahete (volcanic rock). Or coffee in "café de olla" (in a clay pot) with cinnamon & piloncillo vs a stainless steel pot. The clay pots were used since prehispanic times & still used today.
The cooking class I went to had a bunch of those clay pots. I may need to look at getting one for my kitchen. Do you happen to know any reputable brands that may ship to the US?
@@EthanChlebowski check mexican grocery stores (sometimes they carry them, not alot but a few) or mexican shops with handmade crafts (artesanias). If your close to the border, check mercados in mexico side.
Ethan, the analogy of epizote to bay leaves is apt--you can't really identify the flavor but you can tell when it is missing. I haven't been able to get fresh epizote here yet (I'll grow it this year) but I did get some dried from Mountain Rose Herbs. I just crumble of about a tablespoon for a cup of dried beans and add it after the beans come to a boil. I also add about a heaping tablespoon of lard or rendered bacon fat just before I mash the bean (just made some yesterday). The beans are great on loaded nachos or as a side dish (and sometime a meal in themselves).
The older leaves have a stronger flavor and should be used sparingly. Younger leaves have a milder, yet richer flavor. Epazote grows well in tropical and sub-tropical climates and will reach a height of over 3 feet. It grows in the wild in Mexico and America and you may even have it growing in your own backyard.
@@michaelbalfour3170 In Texas and N. Mexico we use pinto (traditionally the old batch of pinto beans become next week's refried beans), and bacon grease (and some crumbled bacon).
@@RustyMadd while you're might be healthier, adding that fat and frying is tastier and makes the beans thicker than just blending will do to your old charro beans. Ymmv of course.
@@degotas yep. And it is perfect with bacon grease. I am not fond of cilantro nor epazote. They arent real popular around where I am in NM. But our recipes use more Chile and a way lot less tomato sauce as well. Not like Texas or Arizona food at all.
@@jomsies yes. Any pork fat works. Lard, bacon even salt pork( go light with it though and it is best if cooked with the beans from the start. My folks pressure cooker pintos with bacon or salt pork.
I don’t know why people call them refried beans when they’ve been fried only one time. Back home in North Mexico my family fry beans one day for our meal, then the next day we refry what was left and the taste is way better, delicious! The real “Refried Beans”
Some recipes are actually a double fry. Fry the beans while they are whole, then mash, then add a little more oil and fry again! I agree though, many aren't really 'refried'.
It's like the difference between "lleno" (filled) versus "relleno" (stuffed). The prefix means something like double, doubly, extra, or nicely. Sometimes the prefix implies it's done twice, other times not.
No no no ! I mean those are beans but not how we refry beans in Mexico 😭 you need lard and a lot of crushing .. the point is to let it get dry and buttery.. it looks like dough . Like the videos man but this is far from refried beans ..also add a bit of milk.. It make a huge difference.
I have some black beans I have nothing else to do with and I just happened to buy crema and cotija cheese at my last shopping extravaganza, I only need the epazote and I’m ready to try this. Thank you! Mexican and Tex Mex are my favorite foods.
I am from northern Mexico and I never heard about epazote until I went to college to a different city with lots of people from southern and central states. I still have yet to try it. The challenge in the US of A is where to find it or how to grow it at home?
@@ericktellez7632 You Northerners really get the short end of the stick it seems. It's almost a meme now when I hear something is "not real Mexican food" and it almost always turns out it's real, but just from the North, and the guy saying it is from the South or Center of Mexico. Everything from flour tortillas to grilled beef to nachos
Yeah, mexican cuisine is very regional. I have a friend who has lived in mexico his whole life. He's been helping me a lot with learning the cuisine, but at the same time, he's learning about things like tinga, flour tortillas, and machaca from this gringo 😅
Dude, your heart is in the right place. Try substituting oil with lard or even better pork fat! Hell, even bacon fat and droppings will do in a pinch. Get it to smoke point and add the beans....you will get a bit of splash back but it is totally worth it. I know you're cooking with canned beans but taking the time to use dried, slow cooked beans with epasote added during the cooking process and you can avoid using them during the fry. Just my two sents. More power to'ya bro!
@@kirsten9729 what I sugested was substituting the canned beans with made from scratch boiled with epasote beans which is how it's done by mexicans. Moms always have them ready in the fridge. Then add those to hot lard or pork grease and mash them up. Hope this clears it up.
@@mirromx Okay so these are the steps... 1) boil unsoaked beans with epasote until soft, and store in fridge 2) later, fry beans with lard and mash! I can't wait to try. Thank you!
C'mon bro, first of you start with frijoles de la olla cooked with epazote, then throw away the oil and use lard, manteca hermano use the stock from the beans never chicken stock. Crema and garlic,?, maybe you should put some type of yellow cheese on top to. Your funny...
I notice an incredible difference in taste from slow cooking black beans to canned. The slow cooker wins every time. And, I didn't believe it when I was advised to use lard, I used just a tablespoon and oh my gosh, it was fantastic.
There was an abandon field of epazote, and I was thrilled to find it. It has a particular wonderful taste, Americans call it "stink weed". Subsequent years, I went back and couldn't find it. I lived in Vera Cruz and they use it there magically. Ethan just as a note, they sell a street sandwich with a type of 'english muffin bun", then some of that same bean mixture, maybe a touch of feta (almost). Those are grilled like a panini and Lord, they are so fantastic. Does anybody know what I am talking about?
I use epazote because i like it but my grandma never used it. It’s not something they have in northern New Mexico. Plus you gotta use lard. I also throw in a jalapeño when I boil my beans for an extra layer of flavor.
I know epazote is used but I guess mostly cause in the south of Mexico cause in all my years (many) in Mexico and to this day, I have never used it or even ate it in anything Mexican I’ve eaten. Black beans also, I’ve only ever had them in the US. Yes, I know they are also more common in Mexico now.
Epazote. Exactly what I guessed. I can get it only dried. If I had a garden I would grow it and also papalo, which is what people substitute with the inferior cilantro.
I make beans from dry ez....I don’t know about the epesote but I make retried beans in the microwave. Less oil and it’s quick. 2 min bursts on high mix, repeat to your consistency. And let cool down. Enjoy!
You didn’t travel to the south, did you? Mexico has a variety of dishes depending on the location, I invite you to come to the southern part in case you didn’t visit it, I think you might like frijol colado
From my experience, it's completely unnecessary to soak beans before cooking. I usually cook mine in an instapot, so it's pressure cooked in ~45 minutes. If I'm cooking on the stove, it only adds some extra boiling time (like 20 minutes), but that's a completely passive step. My family has never soaked beans and we've made a LOT of beans. Try doing a couple batches with/without soaking.
Soaking is useful especially if you're sensitive to lectins (like ricin) which are contained in beans. Ideally, they're healthiest and most nutritionally dense if sprouted before cooking.
@@MelissaThompson432 yes, soaking them makes them much less likely to cause gas and easier to digest by leaching those compounds out. This is why there were bean pots for soaking (that you can still find in antique and flea markets). You always kept beans soaking in the bean pot :)
Canned beans???? Never!! Unless you cant make your own, never use canned else better skip them... also the base is lard, and fried onion almost burnt black
Damn, Ethan.... can't agree with you on this one. LARD is the ingredient you're missing, not epizote. Epizote is not traditionally used everywhere in Mexico, it's more regional than you think. Also, Campbells?! WTF. GROSS.
No one in my family uses lard in our refried beans . My grandpa grows epazote. We cook our beans from raw beans with half an onion some garlic, chicken consumme, bay leaf or epazote, jalapeño. Then the next day they’re great for frying. Sautee onion with chili de árbol. Add the beans and mash em up. If it’s too dry add water. It tastes great. All the great taste of beans without them feeling too heavy bc of lard. My family way back then couldn’t afford much so we’re used to cooking without lard.
Few questions. That did not look like a 32oz can of beans you put in but the recipe says 32 oz. Also, when I buy black beans they are black. I slowed down the video and picture on the can looks black and it says negros so I guess they should be black beans, but they sure don't look like it.
Epazote has a chemical taste to me and leaves a thick , film in my mouth with a weird after taste. Like those that can't eat cilantro, I guess I am among those that can't eat Epazote. My loss, so many wonderful Mexican recipes using it.😪
They are not difficult to cook and dried beans take up less space in the pantry. My mom always had a hundred pound sack of pinto beans in the storeroom. As did most of the rest of my family and most members of my community.
Mexican food is just chopped up weeds that grows in the backyard. I.t only becomes food when you add steak or chicken. American stuff. It's just filler by itself. Lawn clippings.
Just to clarify, epazote is a herb used in the cuisine of Central and Southern Mexico. I'm from Western Mexico and before going to Mexico City I had never tried it. You can make beans with just water and salt, and to refry them traditionally I'd say the secret ingredient is to use pig lard instead of oil but nowadays most people use oil. Beans with epazote are nice, though, they do taste different.
In mexico, we try to use a clay pot to cook beans, the smell, taste is earthy and hearty. Just like when making salsas, the flavor is different when using a blender vs a molcahete (volcanic rock). Or coffee in "café de olla" (in a clay pot) with cinnamon & piloncillo vs a stainless steel pot. The clay pots were used since prehispanic times & still used today.
The cooking class I went to had a bunch of those clay pots. I may need to look at getting one for my kitchen. Do you happen to know any reputable brands that may ship to the US?
@@EthanChlebowski those are hand made not by big companies.
Bean
@@EthanChlebowski check mexican grocery stores (sometimes they carry them, not alot but a few) or mexican shops with handmade crafts (artesanias). If your close to the border, check mercados in mexico side.
@@EthanChlebowski the clay pots are treated with lime powder, garlic, and/or soaked overnight to strengthen them and avoid cracks.
Ethan, the analogy of epizote to bay leaves is apt--you can't really identify the flavor but you can tell when it is missing. I haven't been able to get fresh epizote here yet (I'll grow it this year) but I did get some dried from Mountain Rose Herbs. I just crumble of about a tablespoon for a cup of dried beans and add it after the beans come to a boil. I also add about a heaping tablespoon of lard or rendered bacon fat just before I mash the bean (just made some yesterday). The beans are great on loaded nachos or as a side dish (and sometime a meal in themselves).
Yep that is spot on. It's subtle, but you can tell. Using lard was another big tip the chef said to use, can't go wrong with lard or bacon fat!
Personally before the vid started i thought tje ingredient would be lard
The older leaves have a stronger flavor and should be used sparingly. Younger leaves have a milder, yet richer flavor. Epazote grows well in tropical and sub-tropical climates and will reach a height of over 3 feet. It grows in the wild in Mexico and America and you may even have it growing in your own backyard.
In Mexico we refried the beans in lard, you should try!!!
Was the fried garlic thing traditional? and can you use kidney or red haricot beans as they are all I can get my hands on?
@@michaelbalfour3170 In Texas and N. Mexico we use pinto (traditionally the old batch of pinto beans become next week's refried beans), and bacon grease (and some crumbled bacon).
@@RustyMadd while you're might be healthier, adding that fat and frying is tastier and makes the beans thicker than just blending will do to your old charro beans. Ymmv of course.
@@degotas yep. And it is perfect with bacon grease. I am not fond of cilantro nor epazote. They arent real popular around where I am in NM. But our recipes use more Chile and a way lot less tomato sauce as well. Not like Texas or Arizona food at all.
@@jomsies yes. Any pork fat works. Lard, bacon even salt pork( go light with it though and it is best if cooked with the beans from the start. My folks pressure cooker pintos with bacon or salt pork.
Everyone I know who uses epazote in anything just puts it in with the stem attached. Since you are removing it, the stem will make it much easier.
Ethan you're best when you discuss specific techniques and ingredients because it teaches me something keep it up bro
i swear this man is a top 10 TH-cam chef
Much appreciated man, all part of the journey!
Y siiiii!
So who's gonna teach him how to trim his mustache?
Up there with John, Joshua, Adam, Mike G, Alex, Shaq...
@@jasonlieberman4606 Where's Babish on that list?
I just made these! They are fantastic!!!
Adding pork lard will really make your beans taste heavenly. Although adding too much just makes them not that good.
I hate to forsake my German/Gypsy/Russian roots, but Mexican food has to be the best (Oaxacan especially) Got some epazote and can’t wait to use it!
I loved all your tips and how you cooked it.
I don’t know why people call them refried beans when they’ve been fried only one time.
Back home in North Mexico my family fry beans one day for our meal, then the next day we refry what was left and the taste is way better, delicious! The real “Refried Beans”
Some recipes are actually a double fry. Fry the beans while they are whole, then mash, then add a little more oil and fry again! I agree though, many aren't really 'refried'.
Actually refried also means well done in Spanish. So you say refrito it means bien frito. It doesn't mean refried is fried twice just well fried.
It was a translation error
It's like the difference between "lleno" (filled) versus "relleno" (stuffed). The prefix means something like double, doubly, extra, or nicely. Sometimes the prefix implies it's done twice, other times not.
AhhhYeeh! Pop out those tortillas! It's the best way to eat your beans!
Always. That’s how I quickly finished the beans off camera...
No no no ! I mean those are beans but not how we refry beans in Mexico 😭 you need lard and a lot of crushing .. the point is to let it get dry and buttery.. it looks like dough . Like the videos man but this is far from refried beans ..also add a bit of milk.. It make a huge difference.
Exacto!!
Tbn, cómo xq enjuagó los frijoles de lata? XD
Yep, I saw the title and assumed he meant lard.
@@deathbagel Yo también!
EXACTO! Lard is what gives it the proper mouth feel.
Every video i watch you jump up a couple of thousands of subs, you are getting there my man! And at an ever increasing pace! *bro fist*
I have some black beans I have nothing else to do with and I just happened to buy crema and cotija cheese at my last shopping extravaganza, I only need the epazote and I’m ready to try this. Thank you! Mexican and Tex Mex are my favorite foods.
hi there! Good informative piece fried black beans. gonna try this after i find herb at.mexican market. you do a really great job of filming. thanks.
In brazil we call epazote as mastruz. And its not commun used as food, but medicine.
I am from northern Mexico and I never heard about epazote until I went to college to a different city with lots of people from southern and central states. I still have yet to try it. The challenge in the US of A is where to find it or how to grow it at home?
Me too, im also Norteño and never heard of this plant. Seems like something those damn southerners will use to make fun of us even more lol.
@@ericktellez7632 You Northerners really get the short end of the stick it seems. It's almost a meme now when I hear something is "not real Mexican food" and it almost always turns out it's real, but just from the North, and the guy saying it is from the South or Center of Mexico.
Everything from flour tortillas to grilled beef to nachos
Yeah, mexican cuisine is very regional. I have a friend who has lived in mexico his whole life. He's been helping me a lot with learning the cuisine, but at the same time, he's learning about things like tinga, flour tortillas, and machaca from this gringo 😅
Dude, your heart is in the right place. Try substituting oil with lard or even better pork fat! Hell, even bacon fat and droppings will do in a pinch. Get it to smoke point and add the beans....you will get a bit of splash back but it is totally worth it. I know you're cooking with canned beans but taking the time to use dried, slow cooked beans with epasote added during the cooking process and you can avoid using them during the fry. Just my two sents. More power to'ya bro!
Wait do you soak the beans before adding them? Or just add dried beans to the hot lard?
@@kirsten9729 what I sugested was substituting the canned beans with made from scratch boiled with epasote beans which is how it's done by mexicans. Moms always have them ready in the fridge. Then add those to hot lard or pork grease and mash them up.
Hope this clears it up.
@@mirromx Okay so these are the steps... 1) boil unsoaked beans with epasote until soft, and store in fridge 2) later, fry beans with lard and mash!
I can't wait to try. Thank you!
@@kirsten9729 yup, that reads about right. Hope you enjoy them.!
C'mon bro, first of you start with frijoles de la olla cooked with epazote, then throw away the oil and use lard, manteca hermano use the stock from the beans never chicken stock.
Crema and garlic,?, maybe you should put some type of yellow cheese on top to. Your funny...
I use pork lard for my refried beans
Epazote is one of a more than a dozen plants that belong to the Quelites.
I notice an incredible difference in taste from slow cooking black beans to canned. The slow cooker wins every time. And, I didn't believe it when I was advised to use lard, I used just a tablespoon and oh my gosh, it was fantastic.
There was an abandon field of epazote, and I was thrilled to find it. It has a particular wonderful taste, Americans call it "stink weed". Subsequent years, I went back and couldn't find it. I lived in Vera Cruz and they use it there magically.
Ethan just as a note, they sell a street sandwich with a type of 'english muffin bun", then some of that same bean mixture, maybe a touch of feta (almost). Those are grilled like a panini and Lord, they are so fantastic. Does anybody know what I am talking about?
Theres a Georgian dish called "Lobiyo" thats very similar to this !
Is it related to the middle eastern dish "lubya/lobia"?
@@jovtoly1 I'm not sure! But I know It has a Kidney Bean Base aswell! Looks very similar
I never knew what epazote is or what it’s used for and I’m in Sinaloa, Mexico!
Dont worry, this is a southern/central Mexico thing. Us Norteños dont know about this stuff at all. I am from Monterrey.
Really good info! Thank you. liked and then shared
Glad to hear it thanks!
I use epazote because i like it but my grandma never used it. It’s not something they have in northern New Mexico. Plus you gotta use lard.
I also throw in a jalapeño when I boil my beans for an extra layer of flavor.
I know epazote is used but I guess mostly cause in the south of Mexico cause in all my years (many) in Mexico and to this day, I have never used it or even ate it in anything Mexican I’ve eaten. Black beans also, I’ve only ever had them in the US. Yes, I know they are also more common in Mexico now.
I have never known a person in Mexico to not use lard as the fat to fry the beans.
It is the same her in New Mexico. Cilantro and epazote only came here in recent years.
Now u know one
Finally, the secret ingerdient is actually an ingredient.
yum yum yum I can't wait to try this!
Epazote. Exactly what I guessed. I can get it only dried. If I had a garden I would grow it and also papalo, which is what people substitute with the inferior cilantro.
markiangooley I’d be interested in growing those. My husband hates cilantro. He’s got the gene that causes cilantro to taste like soap.
I find it at Sellers Bros. Grocery Here in Houston
Anyone know a good replacement/subsitute in UK?
I can smell this video!
I make beans from dry ez....I don’t know about the epesote but I make retried beans in the microwave. Less oil and it’s quick. 2 min bursts on high mix, repeat to your consistency. And let cool down. Enjoy!
Those sure we're light and large to be black beans.....
Still looks delish 😊
It's my understanding that epezpote is supposed to help with the gas 'issue' with beans.
love epaziote but need to know, is dried ok?
You need lard or Manteca then your beans will be elevated to thier highest tier
You didn’t travel to the south, did you? Mexico has a variety of dishes depending on the location, I invite you to come to the southern part in case you didn’t visit it, I think you might like frijol colado
This is a good epizote
Ethan... is there a particular Diana Kennedy book you recommend to start with?
Epizote is used to eliminate gas from beans and as a human wormer.
Damn, no epazote is going to up in the price at Whole Foods
Sometimes I used to find it growing feral on Staten Island, near amaranth
From my experience, it's completely unnecessary to soak beans before cooking. I usually cook mine in an instapot, so it's pressure cooked in ~45 minutes. If I'm cooking on the stove, it only adds some extra boiling time (like 20 minutes), but that's a completely passive step.
My family has never soaked beans and we've made a LOT of beans. Try doing a couple batches with/without soaking.
Soaking is useful especially if you're sensitive to lectins (like ricin) which are contained in beans. Ideally, they're healthiest and most nutritionally dense if sprouted before cooking.
@@MelissaThompson432 yes, soaking them makes them much less likely to cause gas and easier to digest by leaching those compounds out. This is why there were bean pots for soaking (that you can still find in antique and flea markets). You always kept beans soaking in the bean pot :)
Soaking cuts the cooking time by almost half (2 hours vs 1 for the beans I get) and cooks the beans more evenly
Can we get epizote in Europe?
Not too sure about that!
You can but it's rare. You should grow it yourself, it's really easy :)
@@JarrlFlow great idea!
I can only find it dried at our local mercado
These plants prevent gassiness from eating beans, garbanzos, lentils, etc. but how does this work I wonder?
You need to try epazote in a quesadilla with chihuahua cheese
Pretty good! I’d say lard is a pretty big deal to authenticity too though. Tbf for random weeknight cooking I don’t use the lard.
where does one find epazote leaves?
Mexico--One Plate at a Time...Rick Bayless
No. Please look up a recipe by a Mexican abuela. Then you'll understand.
Isn't Epazote mexican Parsley?
Aunt: MIJO WHY DIDNT YOU PUT EPAZOTE IN YOUR FRIJOLES?!
This guy:
I actually can’t stand epazote, but my family loves it 😪
Canned beans???? Never!! Unless you cant make your own, never use canned else better skip them... also the base is lard, and fried onion almost burnt black
You cant get authentic flavor using canned beans and you refry in lard.
Damn, Ethan.... can't agree with you on this one. LARD is the ingredient you're missing, not epizote. Epizote is not traditionally used everywhere in Mexico, it's more regional than you think. Also, Campbells?! WTF. GROSS.
you never answered the important question! did the epezote cut down on the farts?!?!
Epezote?
Making refried beans in an air bnb lol
espazote leaves?????? geez i'm lucky to find cilantro!! And where's the lard-they use lard in mex for refried beans. Lard i can get lol
My experience with epazote is that it reminds me of the tar they coat the boardwalk with. I'm not a fan.
I thought he was going to say lard. 😂
Love your content but you definitely gotta add some lard bro
No one in my family uses lard in our refried beans . My grandpa grows epazote. We cook our beans from raw beans with half an onion some garlic, chicken consumme, bay leaf or epazote, jalapeño. Then the next day they’re great for frying. Sautee onion with chili de árbol. Add the beans and mash em up. If it’s too dry add water. It tastes great. All the great taste of beans without them feeling too heavy bc of lard. My family way back then couldn’t afford much so we’re used to cooking without lard.
Fantastic, a missing ingredient that is also missing in every supermarket in the USA. Super helpful.
It's available fresh in every Hispanic market in the USA. It also grows wild in most US yards.
I have a yard and Hispanic markets nearby. Maybe I'm blind.
Few questions. That did not look like a 32oz can of beans you put in but the recipe says 32 oz. Also, when I buy black beans they are black. I slowed down the video and picture on the can looks black and it says negros so I guess they should be black beans, but they sure don't look like it.
You can make frijoles refritos with any kind of mexican beans, but black beans are the most common
Prevents flatulence???
No thank you. 🧐
Great video Ethan. It's not hard to pinpoint. I'd just say it smells and tastes like gasoline. 😉
Yes! I experience that too. I never ate gasoline but that is what I imagine it tasting like-LOL!
Carolina Lomeli haha I did a few times when I siphoned fuel from my bike.
Yeah, you can tell he's trying not to turn people off. Definitely tastes a little like the smell of petroleum, but not in a bad way
Epazote tastes like Vaseline.
Epazote es para chilaquiles
Duuuude you used canned CAMBELL chicken stock , SERIOUSLY its unhealthy and ruins the home made beauty. but i commend you on the special leaves.
So was born in mexico and family born and raised there and never have I seen this ingredient used in the cooking they do.
What is crema? Autocorrect rejected crema and substituted cream. I hate autocorrect.
👍👍👍👍👍👍👍👍👍👍
Why so many dislikes?
Citrus oregano flavor
I thought it was lard
Why in a million years would you rinse beans?
No matter how you spruce it up . Still looks like dog vomit or diarrhea
You lost me at canned beans 👎🏻
Epazote can be poisonous. It is an antiparasitic also.
Used as an antiparasitic too
Epazote has a chemical taste to me and leaves a thick , film in my mouth with a weird after taste. Like those that can't eat cilantro, I guess I am among those that can't eat Epazote. My loss, so many wonderful Mexican recipes using it.😪
I guess I should be happy that I can enjoy cilantro. 😋
Ghey
Not “imported.” The word is “imparted.”
The traditional Mexican ingredient that is missing from your Refried Beans ... lard.
To whoever watch this comment. Please, never never ever use beans in a can. 😭
2:20
They are not difficult to cook and dried beans take up less space in the pantry. My mom always had a hundred pound sack of pinto beans in the storeroom. As did most of the rest of my family and most members of my community.
Why do I get the feeling you’ve heard the words “take a seat, right over there”?
No bro. You need to learn from the indigenous people...if you want the real flavor!
Wtf is that crema?
Why would I get my refried beans info from this white dude. Do a tutorial on Twinkies or something from YOUR culture.
That is a very racist comment.
@@gakkvakk meh
Mexican food is just chopped up weeds that grows in the backyard. I.t only becomes food when you add steak or chicken. American stuff. It's just filler by itself. Lawn clippings.