Bring Your A-Game to the Carne Asada with Frijoles Charros
Bring Your A-Game to the Carne Asada with Frijoles Charros
May 27, 2026
Frijoles charros bring Jonathan Zaragoza back to childhood. A big pot bubbling away while the prep for the carne asada gets going, filled with beans, chorizo, bacon, serrano chiles, and tomatoes.
The dish takes its name from the charros—the Mexican horsemen often considered the original cowboys—and you can feel that influence in the way it’s cooked: rustic, generous, and hearty. Since the longaniza cooks quickly on the grill, the frijoles charros are what simmer longer in the background, giving everything time to meld together into a smoky, rich broth.
Jonathan’s version is built the way all great frijoles charros are: layered slowly, tasted often, and meant to be eaten throughout the day with tortillas never too far away. The kind of pot that sits near the grill all afternoon, the perfect carne asada side dish that somehow only gets better with time.
