Direct Canning Dried Beans
This was a new one on me. Check out this video. I was intrigued and I had to try it. One internet commenter asked why one would bother. Why not...
The Rancho Gordo Blog
An Experiment with Blue Corn Pinole
Yunuen from Xoxoc has told me that the pinole could be used as a sort of breading on cutlets. It sounded weird but what the heck, right? I thought it...
Trout Wrapped in Hierba Santa Leaves
Inspiration hit and I ran. The plant Julio had given me was doing really well and I was hungry for fish. So I chopped up some leaves from the Hierba...
Pinole: A Toasted Corn Treat
Yunuen from Xoxoc was very excited when she told me about a special pinole (peen-oh-lay) made from heirloom blue corn. I wasn't 100 percent sure what to do with it...
At the Mercado in Tlaxcala
Tlaxcala isn't known for its market and it's a nice one but not spectacular but how can I visit a new town and not check out the market? I find...
A Day in the Bean Fields
We just got back from a little roadtrip to the beanfields and on the whole, we're looking good for the new season. There's nothing more beautiful to me than a...
A New Retail Outlet for Rancho Gordo: How We Got to Here
Sadly, the store will be closed on March 26th, 2017. It was a wonderful run and we made lots of new friends but we know have to focus on e-commerce...
Cooking With Clay No.14 : Micaceous Clay Bean Pot
I'd almost forgotton to write about this pot! I love it and use it probably once a week. It's a southwestern-style micaceous bean pot by Jan Cameron. I love that...
A Fine Lunch on the Costa Chica of Guerrero
I wish I were on a road trip in Mexico. I really do. But I have my memories. I'm dreaming of the Costa Chica in Guerrero. We were en route...
A Better Cup of Mexican Chocolate
How do you improve something as divine as Mexican chocolate? Let me tell you. Many indigenous people drink it made with water. I have tried and it's fine but really,...
Mushroom-Avocado Tacos
Is there anything that doesn't work on an heirloom corn tortilla? No. Sauteed wild mushrooms with lots of garlic, plus avocado. What's not to like?