Over the Borderline

Chile rellenos are one of the more underrated, underappreciated Mexican dishes around. Long a staple of Mexican cuisine, the rellenos found in most average Mexican restaurants range from bland to gooey, with mushy breading on the outside, hastily thrown together because they aren't ordered often. This is no indictment on deep fried, cheese filled rellenos, which will always have a place in my heart, literally. Rather, this is about discovering the traditional relleno -- a dish straight from the Mexican garden -- in all its healthy glory. Think of nopales (cactus paddles), chiles of all sorts, volcanic soil, burning mesquite wood, fresh tomatoes and cilantro, lime wedges, and a simple pot of beans, all in a shady garden setting with the sounds of Mexico (children playing, traffic and chatter, guitars and drums) as the background soundtrack. While all this doesn't capture the simple relleno it does embody the memories I have of special places I've been in Mexico . ...

It's true, I'm a bean-aholic! I'll admit it, and I'll never enter a 12 step program to cure myself. I love all kinds of beans; pinto beans, black beans, navy bean, any and all heirloom beans. Lately, I've been making black beans in the crockpot more often, so simple and the results are perfect every time. Not only are they cheap and healthy - full of amino acids, fiber, and protein - but so versatile as well. I like them served with chopped onions, a squeeze of lime, a little pinch of oregano, a stack of corn tortillas, maybe some cotija cheese...it's a meal unto itself. I also like to throw them in pico de gallo, salads, and mixed in with brown rice. If you're adventurous (I am), you can put them in a blender and make an incredible dish called enfrijolades, for which there are many great vegan or vegetarian recipes available on that thing called the "internets." So, instead of opening up a can, fire up the crockpot...the aroma in your ...