This and That
The Rancho Gordo StoreFirst, the big news: We've signed a lease for a much bigger place here in Napa. The new location is closer to downtown, even walkable from the...
The Rancho Gordo Blog
Another Reason to Like Daniel Patterson
Daniel is one of the Bay Area's better chefs, most known for his Coi restaurant and provocative writings that challenge those lazy among us who take the local food legends...
A Just About Perfect Bowl of Beans
In a weird, almost freakish way, I've helped my friends in Mexico remember how great beans can be. I think they may have taken them a little for granted or...
Another Chile Relleno
Another variation on a theme. This time, brown rice and duck confit (from The Fatted Calf) were tossed together and jammed into a poblano chile. The sauce was from some...
Mark Bittman's White Beans with Cabbage, Pasta and Ham
Rancho Gordo was lucky enough to be listed as a source in the revised edition of Mark Bittman's classic How to Cook Everything: 2,000 Simple Recipes for Great Food In...
Bean Burgers
I was recently reminded of Jerimiah Tower's great San Francisco restaurant, Stars. Tower was a seminal figure in the food revolution but history hasn't favored him the way it has...
Quinoa Tabbouli
Online friend and frequent customer Larry Gober makes Oklahoma a tastier place. He developed this recipe for his client Roxana, and we're all the more fortunate for his sharing it...
Doing It the Hard Way: Tortillas From Corn From the Garden
I know my tombstone will read: "He did everything the hard way". I'd just add, "But he had a blast doing it!" This is the story of one batch of...
Preparing Corn, Again
Almost daily, I get an email about making masa for tortillas. The difference between masa and cornmeal (or polenta for that matter) is that the corn is processed with a...
Calling Canada. Oh, Canada!
Those pushy Canadians! Every day there's at least one (and often more) emails from Canadians wanting beans. We can hardly keep up with what we're doing, how the heck can...
In a Word: WOW!
Yesterday afternoon I send out an email with news about our new beans. Immediately we started to get orders. Lots of them. It was pretty wild. This morning we came...
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...