Changing a Picky Eater
Poor Robby is constantly accused of being a picky eater. In fairness, there was a rough spot when it seemed like pizza and carbs were the only things that would...
The Rancho Gordo Blog
On the Road
COCHON 555 SAN FRANCISCO
I just got word that I'll be a judge at this event in San Francisco. If it's anything like the shindig they threw in Napa, it's going to be a...
Carneros Heritage Fest 2009
Let the party season begin! Last Saturday was the Carneros Heritage Fest in the Carneros region that is the valley that ties Napa and Sonoma. I've been involved from the...
Learning to Make Sherbet
So my cold rolls into its third week and I realize I'm going to have to see my doctor. He's not a bad guy and in fact I like his...
Another Year, Another Great Batch of Tamales
This last Sunday, Susan, our lovely head of operations here at Rancho Gordo, and I drove to Fort Mason in San Francisco for the Benchmark Institute's third annual Taste of...
Beans at the International Association of Culinary Professional Conference
I was the moderator for a seminar on, surprise, Heirloom Beans at the IACP conference in Denver last week. Along with me were Judy Witts (Divina Cucina) and Ruth Alegria...
Masa Treats in Hidalgo
Still not back, but I wanted to show you some photos from a market in Hidalgo. These ladies made some divine quesadillas, my favorite being brains and mushrooms. I believe...
The View from Tula
If all goes as planned, you're reading this while the juice from a carnitas taco runs down my chin in Baja. Can you tell I'm needing this holiday away? In...
Climbing to the Top of Teotihuacan
From my last trip to Mexico: My 10 year old son, Robby, wanted to climb to the top of the biggest pyramid at Teotihuacan. The last time I did this...
Souvenirs? Make Mine Pond Scum!
The last time I was in Mexico I was going slower than usual through the market. With both Ruth Alegria and my pal Yunuen at my side, I asked about...
Beanfields
Thought you'd like to see where some of the beans from Mexico are coming from. This field is owned and worked by Abel and his family and they grow Parraleños...
Luncheon at a Hacienda, Part Two
Now back to lunch. We've had molotes, a salad with nopales, some mushrooms in escabeche, and now, some frijoles: I should have given them a good stir. They were hot!...