Quick Summer Dinner
It's hot. I'm tired and cranky. I want to eat. The solution is to tastefully arrange some leftover beans, leftover poblano chile strips and some canned sardines on a plate....
The Rancho Gordo Blog
One Reason Why Our Food Stinks
I recently was invited to a bean industry event that focused on field trials for beans. For hours, we toured acres of bean fields and heard the results. The beans...
Molletes a la Rancho Gordo
It's easy enough to make a breakfast of molletes north of the border. The heart and soul of the dish is the refried beans. I like to sauté red onion...
Molletes for Breakfast
I'm not crazy for sweet breakfasts in general and in Mexico, I have to admit, I don't care much for their pastries. I don't despise them, but knowing there's something...
The Big Sell Out: Garbanzos at Rancho Gordo
Our focus is New World Foods and heirloom varieties, so I have to admit I feel like a bit of a sell out offering chick peas. But they're one of...
Rio Fuego Bloody Maria
Erik Ellestad is one of the Bright Young Kids preparing and creating modern cocktails. I'm pretty much "old school", as in gin martinis and Manhattans, but anytime a Rancho Gordo...
Beef Tacos in Jalisco
This last spring, I was visiting my friends Maria and Isidro at their home in Jalisco, Mexico. They were great hosts and it was really different than visits to their...
More on Sangrita
My neighbor at the Ferry Plaza farmers market is Happy Girl Kitchens. Todd and his wife Jordan have lots of really unusual and delicious items but I was blown away...
Jamaica Agua Fresca
If all the talk about how bad soda is for you is getting you down, you could switch to an easy-to-make alternative that tastes exotic and is loaded with vitamin...
Rancho Gordo's New Hot Sauce in the Press!
Our new hot sauce, Gay Caballero, made the Food section of the San Francisco Chronicle yesterday. I'm just going to sit here and wait for the paparazzi to come, and...
Giant White Lima Beans
People often are offering me their beans to sell as a Rancho Gordo product. It's almost always a mistake but I did get a hold of a small quantity of...
Making Masa from Scratch
More and more, tortillerias here in the states and in Mexico are switching from fresh masa, made from nixtamalized corn, to instant masa harina, which is made by just adding...