Restaurant Quality Mexican Food

This dish I am proud of, not so much for the originality, but for the production of it. Doesn’t it look like a dinner platter from a restaurant? As seen in the post above, I generally prefer all my fixins to be in one place, to make it easier. But I was going for the more aesthetic quality here. Additionally, I wanted to surprise Joel with something that looked good, and he prefers things more separated like this. It does make the different flavors more distinguishable. But in my opinion, it also allows you to leave certain things out, like how Joel didn’t touch his salsa. But if it were mixed into the beans, then he wouldn’t have had the chance to miss it!