Being Mexican-American and growing up in Texas you could count on rice and beans with almost every meal. I make light of my upbringing but it’s far from satirical – there were literally rice and beans with every meal. This worked great if enchiladas were on the menu, maybe not so swell when we ventured into other cuisines. Hamburgers and Rice and Beans didn’t make me very happy, neither did Salmon Patties and Rice and Beans, Spaghetti with Rice and Beans or Pot Roast with Rice And Beans.
It took me many years to understand that rice and beans were an inexpensive way to extend a meal and that it was an extremely nutritious way to feed a group of people. It also took me many years to get past my disdain of mixing Mexican-with-something-not-quite-matching.
Perhaps if you had served me a Korean Taco in Elementary School I might have gotten this over much earlier. Such is life.
Or the Uncondensed Title: Green Chile, Parmesan and Black Pepper Buttermilk Biscuits with Chorizo & Chipotle Gravy. Whew!
I am obsessed with shrimp tacos right now! We are eating them at least twice a week and even that isn't enough for me. They are such an easy meal to put together. Sometimes they are more fancy than others and other times it's just the tortilla and shrimp. 
We definitely have some mushroom lovers in our household, and any chance we get to enjoy them, we go for it. White pizza had also been on my mind lately, it's a nice change from the regular red sauce varietyI tend to make.
