Bean and Chorizo Dip

History & Origin

The bean and chorizo dip is one of the most celebrated dishes of Tex-Mex cuisine and perfectly embodies the philosophy of this gastronomy: intense flavours, comforting textures and absolute generosity. Its roots lie in the kitchens of northern Mexico and southern Texas, where the combination of refried beans with chorizo and cheese has been a table staple since the nineteenth century. Refried beans - which are not actually "re-fried" but cooked and then fried just once - are one of the oldest preparations in Mexican cooking. Cooked down in lard with garlic and onion, they become a creamy, flavoursome paste that serves as the perfect base for this dip. Mexican chorizo, unlike Spanish chorizo in that it is fresh and heavily spiced with guajillo chilli, paprika and vinegar, adds to the dip an intense and mildly spicy flavour that contrasts with the smoothness of the beans. The layer of Cheddar cheese that melts on top in the oven creates a golden, bubbling crust that is visually irresistible. This dip was popularised in the United States during the 1980s as party food at Super Bowl gatherings, summer barbecues and student parties. Today it is an undisputed classic of informal Tex-Mex cooking that appears in cookbooks, food blogs and restaurant menus both in the Americas and across Europe.