Rice and beans is the Mexican equivalent to the black and white cookie

I was out to lunch with my wonderful boyfriend at a Mexican place the other day when this little revelation struck me: rice and beans is the Mexican equivalent to the black and white cookie. 

See, every one has the same problem with the black and white cookie: they want a little chocolate frosting and a little vanilla frosting in each bite, but they don't know how to do that without dismantling the cookie. I experienced the same problem with my rice and beans the other day, but I wanted a combination of rice and beans in each bite. 

So I ate down the middle of the plate, where the rice and the beans met in one delicious union. Half-way through lunch, a landing-strip-shaped space had appeared between the rice and the beans. So, I pushed the rice over by the beans, and started the eat down the middle process again. 

I'd recommend repeating this process until all rice and beans are gone.

While the perfect bite conundrum can easily be solved for the Mexican rice and beans, it cannot as easily be solved for the black and white cookie. 

Without dismantling the cookie, your options are slim. I think in this case, your best bet is to take a HUGE bite out of the middle of the cookie, and then switch to smaller, gentler bites, still in the middle, so that you continue to get the combination, but do not break the cookie in half. 

If you are fine with dismantling the cookie (many are uncomfortable messing with its mystic proportions), then break it in half, put one side on top of the other, and dig in! It's as simple as that. 

For the more adventurous eater, break the cookie into a bunch of little pieces, put the pieces into a bowl, grab a fork, and enjoy a black and white cookie salad (sans lettuce). If you pour some milk over the pieces, the salad becomes cereal (with the sugar content of nine bowls of Lucky Charms)!

Oh, the options.