I live in a town that has at least 200 Mexican restaurants. And every meal I have had in one has the entree with Spanish rice and refried beans.
I know there are a host of other things that could be offered in a Mexican meal, like nopales, pozole, camotes (yam dishes), and other Mexican vegetables, black beans, potato salads, Why are refried beans and Spanish rice the only darn things avaliable? Is it lack of imagination? Convenience? Does this happen in other parts of the country.
I would say the most common variation you would see in a Southern California restaurant would be black beans instead of pinto beans.
But that’s about it. Beans and rice are both expected and very cheap.
I suppose that a fancy Mexican restaurant will have a wider assortment, but then you will be shelling out the big $$$$
I’ve seen side-dishes other than refried beans and rice at Mexican restaurants - potatos, squash, charro beans, etc.
First because they are cheap.
Second, (versatility) They can be included in a large number of dishes and go with practically everything.
Finally, they can be served tomorrow too!
Most restaurants include beans and/or rice but usually have an extra something as well, (ie: taco, tostada, quacomole, salad or whatever is in season) in addition to the main course.
It’s kinda like mashed potatoes and gravy in an East Texas diner.
or “Do you want fries with that”?
Let’s face it–many of the Mexican restaurants in the US today are nothing more than a South-of-the-Border, sit-down versions of Burger King and McDonald’s.
As others have said, there are upscale Mexican restaurants that can offer what you want. You just have to pay the price.
I grew up in Albuquerque and I can’t even think of going to a Mexican place and ordering a beef enchilada plate with green chile and not getting sides of beans and rice. (And not those nasty black beans either)
Also, as t-keela pointed out, they became standard like fries with a burger. I also think the beans and rice are a good choice to mellow out the heat from the chile. That is if the restaurant actually has chile that has a bite to it. Out here in Vegas I have not found a decent Mexican joint. The chile out here is tepid.
Damn, now I want a large green beef enchilada plate from Los Quates. MMMM, Los Quates red chile salsa…mmmmm
Slee
What? You mean you didn’t get a heapin’ helpin’ of that traditional Mexican side dish - shredded lettuce! Man you got short changed! 
Have you tried eating at one where most of the staff doesn’t speak English? Those (at least in Nashville) tend to have the most variety in their menus are less likely to offer a menu which is almost identical to Taco Bell’s.
May I reiterate that they’re very cheap and hard to mess up? 
After seeing Rick Bayless’s excellent Mexican cooking series on PBS and reading his cookbooks, I see that there are many, many side dishes that we we don’t typically see up here. I wish more Mexican restaurants would open in America that served something besides the same old same old and exposed us to the yummy un-typical dishes that are available down there. If I were younger and had some investment capital, I’d take a stab at it myself, as I think it’s a potentially very profitable restaurant niche. You guys’ opinions bring this home.
Taco Bell…:eek: I shudder to think anyone considers this to be good.
Here in KC, one of my favorite mexican places offers fideo, which is something like thin noodles cooked spanish-rice styled. Sorta like spanish ramen, I guess.
Tried them once, didn’t like them.
What makes it bad is I live 5 miles from Mexico and can’t find a place that doesn’t serve the exact same stuff in the exact same way - on either side of the border. I realise that at a more expensive or upscale restaurant there would be more options, but for most people around here the idea paying more than $6.99 for Mexican meal seems laughable.
I am thinking perhaps away from West Texas authentic Mexican food is treated a little more seriously. Rick Bayless seems to concentrate on the southern Mexican cuisine, which seems to have more variety. Perhaps southern Mexicans migrate to other areas of the country, and these places have more variety than here. Also, perhaps as in the case of Bayless, perhaps there are a lot of non-Mexican chefs who have seriously studied Mexican cooking in some cities. Here, not only is Mexican food usually not regarded as something worthy of intense study, but people don’t think of non-Mexican people becoming Mexican chefs, or even thinking of people who cook Mexican food as “chefs”.
Yeah, I’m in Cruces (hi cuate ) and it’s still generally rice and beans. Even at Chope’s, which is considered to be one of the more authentic restaurants in the area (they have excellent entrees, though), the sides are rice and beans. I believe they do have some Mexican soups, etc. on the menu. They’re available, but the B&R is expected, and cheap. It’s always seemed strange to me that food aficionados seek out authentic Thai, Indian, etc., but Mexican is still considered anything with jalapenos wrapped in a tortilla. A guy from Chihuahua I occasionally work with says they never even eat burritos there, and rarely tacos, so there’s your authenticity for ya.’
I just have to say that a major perk of living in Chicago is being able to eat at Rick Bayless’s restaurant the Frontera Grill. YUMMMM!
zoid, if it’s not hijacking this thread too much, do you feel like giving a restaurant review? I’d love to go to the Frontera Grill, but I’m in the bay area, and we have nothing comparable.
Many years ago I used to live in Frisco (born there, so I can call it that). There was and last time I visited, a to die for Mexican restaurant at 19th Ave and Noriega (avenues of the dictators) called Casa Aguila. No reservations. Small. Worth a special expedition. There are also some good places in the Mission District, but I don’t remember their names.
OK, since it looks like a <hijack> thread anyway…and I’ve already commented on the OP as well, tell me something. Since rice is served practically everywhere as authentic, where in Mexico do they grow rice? I’ve been there many times in many places and have yet to see any rice fields.
Perhaps on the coast, south of Brownsville, TX…maybe?
For what it’s worth, in my experience the only side dish you are likely to see in Mexico is a stack of corn tortillas, a lime, and some salsa.
The hamsters ate my post. Must have been beans and rice!