When you cook from the soul it shows because each bite is like a hug. heart And that is the essence of Carolina Sánchez's project, who always maintains a flexible and practical stance when cooking.

The culinary creator maintains that practical recipes and easy and with the essence of Mexican food are the best for places like San Miguel as well as an invitation for everyone to recreate their star dishes.

For this culinary expert, being inventive with ingredients is unnatural when cooking, as she believes this art is about experimenting and using local ingredients as we see fit or based on our preferences.

That's why the Chef shops in places like the San Juan de Dios Market, the Organic Market, or the Ignacio Allende Market, where she can easily find ingredients at the best prices and quality.

For our third edition of Let's Eat, she did us the favor of sharing the recipe for her famous Bean Slider, a delicious option for those who don't eat meat and are looking for a protein-rich diet.

INGREDIENTS:

*It is worth mentioning that the ingredients are only suggestions, as the creator emphasizes the invitation to our readers to replace them with others, such as using red onion or adding lentils, or perhaps using cilantro and parsley.

PREPARATION:

Start by mashing the drained beans and then add the rest of the ingredients.

Since they are mashed with a fork to preserve their texture and keep their meaty mass, blending or using a food processor is avoided, as this would make them too liquid and lose their thick consistency.

After which, the finely chopped onion is added, the breadcrumbs and the egg are first beaten and everything is mixed together.

We then chop the fresh cilantro, which is best left over from the stems, and it's all an expression of flavor as it cooks, as it will go into the burger mix.

The mixture is now taking shape and is seasoned with salt and pepper to taste. 

For those who love spicy food, you can also finely chop a serrano chili, as this will add a very special touch of flavor.

When it comes to beans, there are some cooked in cans or sachets, and there are some very good brands. It's all about being practical and making time easier in the kitchen.

After having this, it's time to assemble the burgers by hand to have a very nice, completely homogeneous mixture.

At this point, they are ready to be cooked in vegetable oil over medium heat for 5 minutes on one side and 5 minutes on the other side to form a thin crust and make it delicious.

Now it's time for the cheese, which we prefer to use: Manchego because it's much creamier than Oaxaca or Chihuahua and adds a very special touch.

At this point, it is placed in the pan and melts naturally with the heat of the burger and the pan.

For the dressing, we'll create a Chipotle sauce, a chili in adobo sauce that's already sold in cans. If you can't find it, you can substitute paprika and cayenne pepper. It's a matter of using whatever's available.

Then, I add ranch cream from local suppliers, which I complement with Worcestershire sauce, chili, and a little salt and pepper (the Worcestershire sauce already adds a lot of flavor).

But for those who don't eat dairy, you can use vegan mayonnaise or even Greek yogurt. Explore!

Now for assembly, which is the most fun part, the burger is complemented with an avocado and tomato salad as a garnish.

First, spread the dressing on both sides of the bread, not just the top. Place the "meat" in the middle, and I like to add lettuce for its crunchy texture. Top with the dressing and...

It's time to eat!

If you, like us who are starving after writing this article, want to learn to cook from the heart, Carolina and all her knowledge are here to teach you with cooking classes every second and fourth Thursday of each month at Casa Schuck.