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...
The Rancho Gordo Blog
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...
Easy Chicken Pozole
I had some extra corn from my masa experiments and decided to make pozole in the Mexican manner. In New Mexico and the Southwest, this means making a stew using...
Cooking With Clay, Part 6
Yet another of the beautiful cazuelas from the beautiful Christopher Ann made it's way on to my table recently. I don't know if you can quite tell from the photo...
Eating Pebble Beans
So we sampled the Pebbles this weekend at the farmers market and they were a big hit. They are dense like a Pinquito and meaty like a Black Nightfall. As...
Fresh Tomato Salsa
Please don't tell me you're buying prepared salsa when tomatoes are so gorgeous right now. Nothing could be easier to prepare and at least here in Northern California, we're enjoying...
New Heirloom Bean: Pebbles
Here's a flash! We'll be bringing a new crop of this beautiful heirloom bean, Pebbles, on Saturday to the farmers market. Despite looking like a mix, it's one plant and...
Tomatillo Salsa Revisited
The blog system was down yesterday so I didn't get a chance to do something new but with tomate verde showing up in the garden and the market, it's a...
Thinking and Actiing Locally: Venison with Cactus in Guajillo Chile Sauce.
I've been thinking a lot about the way I cook. I get frustrated when I don't have access to avocado leaves to make Oaxacan black beans or Tarbais beans for...
Cucumber Water
A lot of my gardening friends find themselves overwhelmed with summer squash but I manage to eat all the zucchini and calabacitas that come my way. For me, the bounty...
Rancho Gordo at Hearth
I have very specific ideas about how beans should be cooked and served and nothing delights me more than being proved wrong. Or at least surprised. This glorious plate is...
Chilaca Chiles
I've always loved chilaca chiles and I grab them whenever I find them fresh. They're long and skinny and rather thin skinned but you still want to roast and peel...