I'm a big fan of Irazu--though it's Costa Rican and not Mexican, it reminds me of places I'd have brunch in Austin, and the red salsa is fantastic (I'm guessing at the secret ingredient here too, but it's not the point of the posting. Chile ancho, maybe? Something dried/smoked.)
What I'm wondering is if any other fans of the place have a guess at why their refried pintos are so goddamn much better than any other vegetarian beans? I actually asked the waitress what was in them, and she admitted that there is a secret ingredient but, well, seeing as it was a secret and all, wouldn't say what.
If I could make decent refried beans at home, I'd save so much money on eating out...any guesses?
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