On Aug 16, 1:35*am, "EmmyBlue" > wrote:

> She made a pinto beans and greens dish with bacon and onion that was also a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.

I am reminded of Eagles song, "Hotel California"...

"On a dark desert highway, cool wind in my hair, warm smell of colitas
rising up through the air."

Eriogonum jamesii is a species of wild buckwheat known by the common
name James' buckwheat and Antelope sage. It is native to southwestern
North America (Colorado, Utah, and New Mexico).

Do Mexican cooks use native plants such as sage to flavor such dishes,
or does the recipe include chiles de arbol (colitas de rata)?