N othing on Taqueria Los Hermanos’s ridiculously long menu will leave you starry eyed. But the Tucker restaurant is ...

We fought for words to describe the El Charro black bean soup ($4.79) and while authentic wasn't one, "warm gazpacho" fit the bill: a delicious but thin broth harboring punches of distinctly ...

Beans are the heart and soul of Mexican cuisine—nutritious, versatile, and packed with flavor. Whether you’re looking ...

Fire up the slow cooker for charro beansCheck slow-cooker after 3 to 3 1/2 hours to see if the beans are tender. (Cooking time will not exceed 4 hours.) When tender, reduce the heat to medium, add ...

A cup of charro bean soup arrived gratis the minute we sat down, easing our wait for the all-around-good-quality mesquite-smoked meats (chicken and ribs were the best, brisket close behind).

It should be a thick soup, with beans still whole but very soft and flavorful. Add cilantro leaves near serving time. Serve in cups or small bowls, with spoons. Great the next day.

Or you could try the green chili soup: savory chunks of seasoned pork, simmered in a Mexican-style charro bean soup, slow-cooked in a tomatillo-habanero sauce. Or how about the mariscos soup?

The charro bean soup ($4.25) is warming. Bernardo’s is open for lunch and dinner weekdays, breakfast through dinner weekends at 5601 Jacksboro Highway, 682-385-9577.

Expect a house salad, rice bowl, chicken soup, and the popular charro bean soup made with a rich broth. The latter can be ordered alone or substituted for black or refried beans for an upcharge.

A cup of charro bean soup arrived gratis the minute we sat down, easing our wait for the all-around-good-quality mesquite-smoked meats (chicken and ribs were the best, brisket close behind).

For Star subscribers: Tucson's El Charro is kicking off its centennial celebration with the opening of a new downtown restaurant, The Monica.