The essential nixtamalized grain, prepared in small batches, for hominy stews. New-crop heirloom corn makes our dried hominy even more superior to ...

A Mexican pantry staple loaded with bright, almost citrus-like, earthy flavor. A delicious and essential part of the Mexican pantry. Similar to Eur...

Your guide to cooking one of the great iconic dishes of Mexico.  Included in the box: THE RANCHO GORDO POZOLE BOOK: Rancho Gordo's Steve Sando shar...

Bean freaks, rejoice! You're not alone in your love for your Rancho Gordo legumes and other products. We are on your side and you've come to the ri...

This thick-skinned runner bean is pretty and very large. It's starchy but goes from dense to creamy with continued cooking. The staff here often re...

Deep rich flavor, velvety texture and an addicting bean broth make Good Mother Stallard almost everyone's favorite bean. I hate when anyone asks me...

An heirloom bean from King City, California, with a rich history and a dreamy bean broth. It has a thin skin and a dense yet creamy interior. You w...

The classic heirloom bean that inspired the birth of Rancho Gordo. Suggestions of chocolate and coffee make this pinto-family rarity one of our fav...

What a fine gift for anyone interested in good food and a generous introduction to Heirloom Beans.  Included in the box:THE BEAN BOOK: Our new cook...

Small, gentle, quick-cooking lentils with a luxurious flavor and texture. Firm yet creamy, they are sure to be your new best friend in the kitchen....

Rare black beans from the Mexican state of Chiapas. Rich and dense without being stodgy, with a unique bean broth. How is it possible to think we n...

Small, dense green lentils hold their shape for salads and more.  Hearty green lentils famous as a side dish, in stews, soups, and even salads. Wes...

Produced in Mexico, this thick-skinned bean is big and beautiful. Not your average black bean. It's a firm bean but goes from dense to creamy with ...

Big, potato flavor and texture. Ideal for soups and chowders.  Snowcaps are large beans with a distinct resemblance to everybody's favorite tuber, ...

Based on years of cooking, studying, and enjoying pozole in all its forms, Steve Sando guides us through the fascinating history and ingredients of...

A mid-sized white bean from Peru that's so creamy, you might think it's a dairy product. Thick but soft-skinned and unusual creamy texture make thi...

Prized black beans from Oaxaca with rich flavor and a renowned bean broth. Smaller than your average black turtle beans, these tiny heirlooms are c...

A classic cookbook plus four of our favorite beans for Italian cooking.  FAGIOLI: THE BEAN CUISINE OF ITALY: Revised and expanded edition of Judith...

A 2025 JAMES BEARD AWARD NOMINEEA NEW YORK TIMES BESTSELLER! Our new cookbook with Ten Speed Press highlights our favorite heirloom bean varieties ...

Hand roasted on a clay pan over a wood fire, these discs are the essence of chocolate. Ground with only canela and piloncillo, our traditional Mexi...

Small, dense creamy black beans from the heart of Chiapas A new addition to the Rancho Gordo-Xoxoc Project, this time from Chiapas. Negro de Suelo ...

All the key elements required to become a Master Chili Maker, together in one gift box.  Even a Texan would approve, although they'd cook the beans...

A classic accompaniment to mezcal and tequila. Made with actual ground worms.   You see Sal de Gusano in places like Oaxaca a lot. The habit of sal...

We get asked a lot about great books on Mexican food and this one has stood the test of time. The recipes are occasionally a little vague but we've...