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Tarasca soup with beans and pasilla peppers

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  • 2 Pasilla Peppers
  • 3 Chopped Red Tomatoes
  • ¼ Chopped White Onion
  • 1 Garlic Clove
  • 1 can of San Marcos Refried Bayos Beans (580g)
  • ½ cup Vegetable Oil
  • 6 Sliced Corn Tortillas
Side dishes:

01. 150g Fresh Cheese in squares

02. 1 Sliced Avocado

03. 1 cup Cream



01. Toast the pasilla peppers and remove the stems, veins and seeds.

02. Blend just one of the pasilla peppers with the tomatoes, onion, garlic, beans and water.

03. Chop the other pasilla pepper and fry it with oil until slightly crispy.

04. In the same pot pour the beans mixture and let it season.

05. Serve the soup with the sides, including the fried pepper.

San Marcos TIP: Add some chipotle sauce for a smoky touch.