Mexican Rice - This is delicious as an appetizer topped with slices of fried plantain, hard-boiled egg, and avocado. It also is a good accompaniment to a mole.
Recipe type: Mexican, Appetizer, North American, Rice, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1373.htm

Oatmeal Fritters - These fried tortitas are served with a light tomato sauce. The acidity of the tomato balances the fat from frying. They can also be served with a fruit puree instead of the tomato sauce. This recipe is from Maria Eugenia Valdes Villarreal.
Recipe type: Mexican, Oats, Appetizer, Grains, North American, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1371.htm

Potato Patties - These potato patties are typical fare in economical restaurants, or fonditas, where they are usually served as an appetizer with a cooked tomato or tomatillo sauce. When accompanying a main course, they would be served without a sauce.
Recipe type: Mexican, Potatoes, North American, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1370.htm

Potatoes with Oregano - Oregano is used as a seasoning all over Mexico, almost always as a dried herb. Along with the garlic, it gives a great flavor to these potatoes which are crispy on the outside and soft in the middle.
Recipe type: Mexican, Potatoes, North American, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1369.htm

Refried Beans - No Mexican meal is complete without this creamy staple. Although pinto beans fried in lard are the more traditional choice, black beans fried in vegetable oil meet the more health-conscious demands of today. The beans go best with rice.
Recipe type: Beans, Mexican, Legume, North American, Side Dish
http://www.cooking.com/recipes/static/recipe137.htm

Rice with Lentils - This recipe emerged from the large Lebanese community in Mexico. Since both lentils and rice are loved in Mexico, the dish was readily adopted and is generally served in the tradition of a sopa seca (dry soup), as an appetizer.
Recipe type: Lentil, Mexican, Legume, North American, Rice, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1372.htm

Spicy Bean Salsa - Serve with tortilla chips. Very addicting!
Recipe type: Mexican, Side Dish, Snack, Appetizer, Beans
http://appetizer.allrecipes.com/az/SpicyBeanSalsa.asp

Stuffed Chiles in Fresh Walnut Sauce - This is one of Mexico's most famous and beautiful dishes; it even shares the colors of the Mexican flag. Originally from Puebla, it is customarily prepared in July and August, when the best poblano chiles, walnuts, and pomegranates are in season. Tho
Recipe type: Chile Pepper, Mexican, Walnut, Main Dish, North American, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1350.htm

Tamales Moreno - This recipe from Laura Caraza, a well-known cookbook author and teacher, has been in her family for many generations. She has simplified it, to make it more adaptable to modern science.
Recipe type: Mexican, Main Dish, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1321.htm

Vegetable Casserole in Uncooked Chile Sauce - Adobo is a chile-based sauce usually used for marinating or cooking meat, or sometimes fish. Here the sauce is actually never cooked (hence the name adobo crudo) and is served on cooked vegetables. This recipe is from the writer and novelist Jorge Lo
Recipe type: Beans, Casserole, Chile Pepper, Mexican, Potatoes, Legume, North American, Side Dish, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1376.htm