Back in the Kitchen with Plantains Stuffed with Picadillo
I was reading a very nice recipe book about the food from one of my favorite states in Mexico, Veracruz. The food is particularly rich and it's hard not to...
The Rancho Gordo Blog
In the kitchen
Turkey Tacos with Heirloom Blue Corn Tortillas
Who is luckier than me? My youngest is willing to make tortillas and I'm willing to let him! The masa comes from the tortilla maker who makes our tortillas. If...
Cooking with Clay: Tagines
Now wouldn't you think someone who cooks Morrocan food once or twice a year could get by with one, or even none? How many tagines does a person need? Apparently,...
Cooking with Clay: Chamba
Chamba was my first unglazed clay that I fell in love with. It's from Colombia and I first saw it in Half Moon Bay at a great shop that has...
Fish Baked in Hierba Santa
Easy fish with Hoja Santa (a.k.a. Hierba Santa in Oaxaca and Acuyo in Veracruz). Line a cookie sheet with the leaves and top with trout. Squeeze juice from 6 key...
White Large Limas with Salsa Macha
I've mentioned how great this year's crop of Lima beans are and this was a wild and easy way to enjoy them. Start with a spoonful of Salsa Macha. There...
Prickly Pears and Tequila
This is an older post worth bringing around again, especially if you're looking for Christmas presents and have access to prickly pears. I planted my cactus about 2 years ago....
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...
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...