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  • Praise for Mexico Cooks!
    Cristina Potters is the ultimate tour guide. She knows Mexico and its traditions, food and artesanías like no other. And she makes it so much fun. Take a trip with her. You will LOVE it! --Cathy Fetka, Jalisco, Mexico
  • Praise for Mexico Cooks!
    We will never forget the tour of Michoacan you took us on. It was, and still is one of our most cherished memories of our life's travels to over 43 countries so far. Unbelievable! Amazing! Professionalism beyond compare, oh and your encyclopedic knowledge of Mexican history and culture is truly amazing. Love, Love, Love your tours! --Larry Orinovsky, Tucson, Arizona
  • Praise for Mexico Cooks!
    Cristina Potters is for me the single most important person for inspiring love for and appreciation of México. Her food blog is justly one of the most famous and revered in the world but her influence extends way beyond that. She has spent decades tirelessly educating other expats and her ability to move seamlessly between cultures and to help any visitor to or resident of México appreciate and respect their good fortune is remarkable. And when it comes to speaking truth to power or defending the powerless you’ll never find a fiercer friend. All of which is to say if you enjoyed this post please spend hours reading her writing. She is a treasure. --Kevin Knox, Tucson, Arizona
  • Praise from Culinaria Mexicana:
    "The most powerful English-language website in the world about Mexican cuisine is Mexico Cooks!, by the culinary writer Cristina Potters. She travels everywhere to investigate and bring the information to the world..." Culinaria Mexicana,
  • Praise from Puerto Vallarta Information:
    "...the famous Mexican food writer from Morelia, Cristina Potters, who I consider to be right up there with Diana Kennedy and Rick Bayless..." Puerto Vallarta Information, Our Vallarta.
  • Praise from Susana Trilling, Seasons of My Heart
    "It was inspiring to be around all your knowledge and network of wonderful people that you got together to show us the magic of Michoacán! I can see why you love it so much. Not only is it physically beautiful but the spirit of the people is engaging and contagious. We left feeling so well received and in awe of the talent of Michoacanos, and we felt that we learned so much! ! Everyone at the school was impressed by the dulces [candies] and the artesanías [arts and crafts] we brought back. If it hadn't been for you, we never could have seen and done so much...You are incredible!"...Susana Trilling, Seasons of My Heart, Oaxaca.
  • Praise from El Mural, Guadalajara:
    Mexico Cooks! has been featured in: --Lonely Planet Mexico --The New York Times --Afar Travel Magazine --Time Out Mexico --The London Times --El Mural, Guadalajara --South China Daily Post --and travel websites all over the world!
  • Praise from Tony Burton, Geo-Mexico:
    "Cristina - the support and good wishes of Mexico aficionados/experts such as yourself is sincerely appreciated. I am in total awe of your amazing blog which has to rate as one of the all-time most fascinating displays of Mexico-related knowledge, erudition and insight ever compiled - surely, a book must follow!"...Tony Burton, author, Geo-Mexico (release date January 2010) and Western Mexico, A Traveller's Treasury (1992).
  • "Looking at your website and viewing the images of the the people, places the food, truly bring back fond memories of my childhood. For that I thank you. Your blog is making Michoacán call out to me. I truly thank you for what you're doing with your page, hopefully we'll meet someday if I make it to "God's Country" in Mexico. My mother's beautiful Michoacan! I truly think it's time..." Ollie Malca
  • "Thank you for your truly insightful, intelligent website! Few are so thoughtful and well researched as yours. I'm hooked! Each and every article is just fantastic! I look forward to reading many more posts, please keep them coming! xo"...MexChic
  • Praise from the South China Morning Post:
    "American-born Cristina Potters, like British cookbook writer Diana Kennedy who preceded her, looks at the cuisine of her adopted country with the fresh eyes of an immigrant but also with the knowledge of a long-time resident of Mexico..." South China Morning Post, 6/24/09
  • Praise from Lonely Planet Mexico Guide:
    "American-born Cristina Potters is a food writer living in Morelia, Michoacán. Her web page is the most compelling and well-informed site about Mexican food and culture to be found on the web. Cristina writes weekly about food and drink, art, culture and travel."...Lonely Planet Mexico Guide, 2009.

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« Feria de Artesanías (Artisans' Fair), November 2009, Pátzcuaro, Michoacán | Main | The Heart of Mexico: Our Lady of Guadalupe »

December 05, 2009


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Peruanos have become one of my favorite beans. Although I love most all beans. I am a big mollettes fan, although I don't do the cheese as I am lactose intolerant. I love the idea of the egg on top, definitly looks like a fabulous breakfast.



I cook red beans 20 min & black beans 30 min in a pressure cooker & they're just like those cooked in an olla.

Rhiana Jorgecuvas

MMM! I love this post. I'm going to make this tonight!


This is a really great information. I'm wondering if a clay pot can be used on an electric stove? When I cook beans in my cast iron saucepan, I need to turn the heat on full high at first in order to get the water to boil - then I can turn it down. Can I do this with a clay pot?
Sincere Thanks...

invierta proyectos

I really love mexican food...

Let It Help

just love the way Mexicans cook their delicacies, its really worth eating.


Hi! This is a great post, and I definitely learned more about frijol and frijoles than I ever knew before. Just to add to the conversation, the main reason for soaking beans from a nutritional perspective is to help them begin to germinate so they can be more easily assimilated by the body. A bean is a seed, and with the right conditions it will sprout into a new plant. All grains and legumes should be soaked before cooking to make them easier to digest. Epazote seems like the perfect herb for beans; adding flavor and decreasing flatulence is always desirable when you are working with frijol! Another thing that works beautifully to break down the gas-inducing oligosaccharides in beans is sea vegetables (I like to use kombu). You simply add a strip into the pot of cooking frijol, and remove before eating. It imparts a great deal of micronutrients and minerals into them as well.

Ruthie G

I loved reading your article. The peruano is absolutely my favorite bean and I have never met a bean that I didn't like. I didn't know that it was pretty available in my area and went back to the store where I bought mine and bought every bag...haha they are common here now.

Susan in Seattle

These look wonderful! Can you actually put clay pots on a direct flame without the pot breaking?

Hi Susan...yes, you can. I used a heat diffuser, though, to give a more even simmer. Cristina


although we eat a lot of beans in greece, i would say that your range is more colourful than our own (ours is slightly more limited)


Thank you for your wonderful recipe for frijoles refritos. I've been in Mexico for 10 months, and this is the first time I've made my own frijoles. What a wonderful sense of accomplishment and taste, along with some huevos revueltos and a little hamburger meat and a slice of avocado. Yum!

John Spence

I was told that soaking the beans was to reduce the chance of flatulence. I boil the dry beans for ten minutes, put a lid on it and let it cool to room temp, drain, refill with fresh water and start cookin'. I'm looking for a recipe for frijoles charos. I had some at the wedding of my landlords daughter and everyone loved the frijoles. Sadly, the caters didn't have a restaurant and didn't want to share the recipe.


This post has made me so hungry and longing for my abuelita's frijoles negros. I never knew that about "frijol" vs. "frijoles" or about the origin of the name...or that I could freeze cooked beans! I always learn something new about my beloved country from your blog. Thank you!


I just ate lunch -- white bean soup, no less -- and this post made me hungry again! Thanks for all the great information. I'm eager to try out your frijoles refritos recipe, and the molletes.


I want a clay bean pot just like yours. I saw you prepare these beans but I'm glad that now I have the recipe in hand. Thanks


Thank you for this post, Christina. I love frijoles refritos. Your breakfast looks particularly tempting. I think I will put up a pot of beans right now!

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