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These recipes for stewed pinto beans, pickled onions, red rice, and more are classic accompaniments to a wide range of Mexican mains.

Escabeche de Cebolla (Yucatecan Pickled Red Onion)

Yucatecan Pickled Red Onion
Red onions soak up the flavors of oregano and cumin in this relish, a beloved condiment of the Yucatan Peninsula. Get the recipe for Escabeche de Cebolla » Todd Coleman

Sauteed Potatoes and Chiles (Papas con Rajas)

Sauteed Potatoes and Chiles (Papas con Rajas)
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico. Get the recipe for Sauteed Potatoes and Chiles (Papas con Rajas) » Penny De Los Santos

Arroz a la Mexicana (Mexican-Style Red Rice)

Mexican-Style Red Rice
This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes. Get the recipe for Arroz a la Mexicana » Todd Coleman

Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil)

Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil)
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. Get the recipe for Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil) » Penny De Los Santos

Frijioles de Olla (Stewed “Pot” Beans)

stewed mexican beans
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Get the recipe for Frijioles de Olla » Penny de los Santos

Pickled Peppers (Chiles Curtidos)

Pickled Peppers (Chiles Curtidos)
These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Get the recipe for Pickled Peppers (Chiles Curtidos) » Todd Coleman

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