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“Watch the frijoles face the habichuelas. A battle for bean name begins! Pick your side!”

Didn’t they understand that even when they have little, Oaxacans will always have tortillas con frijoles y mole to offer?

In his later years, Salvador loved to share his secret for a long life: frijoles de la olla, pinto beans in broth with radish and cilantro on the side.

I longed for the smell and taste of home cooking, especially flour tortillas, frijoles de la olla, and carne con chile.

To these, from a clay sartén, or pan, she added the softest, mashiest frijoles I had ever seen, then diluted the mixture with water.