We have the cookbook "White Trash Cooking." Perhaps a little upscale for some of the chefs in this thread. Did anyone mention the old standby for the po', bread fried in bacon grease- a standard on both sides of the water. Where the cilantro fad came from (probably California Nuuvell kuuseene), I don't know, but coriander seed is useful in a number of recipes. Good chile con carne should never be greasy and should never contain beans. Take 2 lb lean mutton or beef, 1 lb pork, cubed (some use ham shoulder), a few cloves garlic, 2 tbsp ONLY lard or drippings, bay leaves, 1 (or more) chopped onion, 6 tbsp Chimayo (medium hot) chile powder, 1-2 tbsp oregano, 1 tbsp salt. Use tomatoes to provide liquid. Brown onions and meat and proceed in stew fashion. Serve with pinto beans cooked with ham hock (don't overcook beans to the mush stage). For those who like more grease, serve with Navajo fry bread (almost approaches bread fried in bacon grease) rather than tortillas.