Best Refried Beans (2000)
What's an enchilada, after all, without soft, gloppy beans to mix into the cheesy sauce between bites? Fish can be the finest, but it soars to new levels when tucked into a bean-smeared tear of tortilla. And what would we do with the leftover shards of hard taco shell if we didn't have a gentle pool of refrieds in which to dip?
Rosa's loves beans, and it shows. Banish any thoughts of what other restaurants might fake as frijoles -- those sad, dried-out clumps that taste like, well, sad, dried-out clumps. No, Rosa's lard-free refrieds are gloriously soupy, indulgently oil-kissed, and smooth, studded with just enough whole beans for toothsome pleasure.
Don't know beans about frijoles? Just be glad Rosa does.
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