The Latin Grill Masters festival at Conrad Punta de Mita unveiled the ultimate Mexican side dish: Frijoles Peruanos, a smoky, ultra-creamy refried bean recipe made with fast-cooking Mayocoba beans finished in rendered bacon fat. Often declared the single best culinary bite of the entire festival, this dish elevates standard refried beans into a transcendent food experience that home cooks can easily replicate.

Why Mayocoba Beans Rule Mexican Cuisine

Across Mexico—most notably throughout the state of Jalisco—canary beans are widely recognized as Mayocoba beans or frijoles Peruanos. This specific Peruvian bean variety serves as the indispensable foundation for authentic, high-quality refried beans. After an initial soak in cold water, these dried beans simmer to perfection on the stovetop in under an hour. Their remarkably rapid cooking time yields an exceptionally soft, velvety texture, making them ideal for high-yield weeknight dinners and unexpected weekend gatherings alike.

Mastering the Creamy, Bacon-Infused Technique

Authentic preparation relies on traditional techniques to achieve an unparalleled buttery consistency. Blending a portion of the tender beans creates a smooth base, which is then re-cooked directly in rich bacon fat for maximum depth of flavor. Finished with a generous topping of crisp bacon bits, these taupe-hued refried beans deliver a deeply smoky profile perfect for scooping with fresh warm tortillas, spreading over crunchy tostadas, or serving as a standout standalone dish.