Rayada

Rayada is a traditional Mexican dish that originates from the state of Oaxaca, known for its rich culinary culture. The name "rayada" translates to "striped" in English, referring to the dish's distinctive appearance, which features alternating stripes of red and white beans layered with shredded chicken or pork. The beans are typically pinto beans, cooked until tender and seasoned with garlic, onions, and a touch of cumin. The meat is often simmered in a savory broth, sometimes flavored with chiles like guajillo or ancho, before being shredded.

Rayada is commonly served as a hearty breakfast or lunch dish, often accompanied by tortillas, rice, or a side of refried beans. The dish reflects the indigenous and Spanish influences present in Oaxacan cuisine, blending pre-Hispanic ingredients with colonial techniques. Variations of rayada exist across Mexico, with some regions adding ingredients like potatoes, cheese, or additional spices to suit local tastes.

The dish is also popular in Mexican-American communities, where it may be adapted to include ingredients like sour cream, cheese, or even a fried egg on top. Rayada is celebrated for its simplicity and balance of flavors, making it a beloved staple in both traditional and modern Mexican menus. Its preparation often involves slow cooking to develop deep, rich flavors, highlighting the importance of patience and technique in Mexican home cooking.