Serious Eats - seriouseats.com

YES! The rice is important for the structure, just enough to soak up the juices/salsas. And definitely not any white looking rice, it has to be that lovely orange hue that means it is true Mexican rice (no vegetables or potatoes mixed in either). Though, no rice is preferred if you are making small homestyle burritos with smaller tortillas.

The dark chocolate souffle from the baking bites blog. Mmm!

I love green beans! As long as they aren't the canned or cooked until they are a mushy mess. Every thanksgiving, I do a quick saute of some green beans and mushrooms in bacon fat and then crumble crispy bacon over it right before serving. Delicious!

Street food in Mexico. Tijuana, Acapulco, Guadalajara; it's all delicious. I'm especially weak for the al pastor tacos and sangria sodas.