Round out the plate

SIDES — 16

The supporting cast: pots of beans, bowls of rice, and the crunchy, pickled, charred accompaniments that finish a taquiza.

Rice

3 recipes

Arroz Rojo

30 min

Tomato-stained Mexican red rice with peas and carrots.

Cilantro Lime Rice

25 min

Fluffy white rice tossed with lime and fresh herbs.

Arroz Verde

35 min

Green rice blended with poblano, cilantro, and spinach.

Beans

3 recipes

Frijoles de la Olla

90 min

Brothy pot beans simmered low with onion and epazote.

Frijoles Refritos

25 min

Silky refried black beans finished with crumbled cheese.

Frijoles Charros

60 min

Cowboy beans loaded with bacon, chorizo, and chile.

Accompaniments

10 recipes

Guacamole

10 min

Chunky molcajete guac with lime and cilantro.

Pickled Red Onions

30 min

Bright magenta cebollas encurtidas for any taco.

Grilled Cebollitas

12 min

Charred spring onions with lime and salt.

Elote

20 min

Grilled street corn with crema, cotija, and chile.

Esquites

20 min

Cup-style corn kernels with lime, mayo, and cotija.

Curtido

30 min

Lightly pickled cabbage slaw for crunch.

Nopalitos

25 min

Tender diced cactus salad with tomato and onion.

Chicharrones

40 min

Crispy fried pork rinds for texture and crunch.

Radish & Lime

10 min

Thin-sliced radish with lime and flaky salt.

Baja Crema Slaw

15 min

Cool cabbage slaw dressed in lime crema.