Meet Our Newest Member of the Family: Domingo Rojo
I am in love. It happens. Domingo Rojo heirloom beans are mild, soft and produce a delicious bean broth, almost born to be covering rice for a superior Red Beans...
The Rancho Gordo Blog
Ingredient Spotlight
More Fun with Fresh Xoconostle
Our local market again had xoconostle, the super sour prickly pears that are loaded with good nutrition and are a hoot to cook with. If the light in my kitchen...
Fermenting Chiles
Everyone seems to have fermenting fever these days and I'm no exception. Kraut, beets, kombucha and kimchi are all my companions in the kitchen. I'm sure this is a healthy...
Pineapple Vinegar Dressing with Chocolate (!)
I see you rolling your eyes at me! Stop it. This sounds disgusting but it was a winner. I was reading a recent Bon Appetit magazine article about Modern Mexico...
New Product: Pineapple Vinegar
In case you missed the news, we now have fermented pineapple vinegar. I've been making my own for years but it's a drag to run out and sometimes you just...
A Beautiful Runner Bean from Michoacan: Ayocote Purepecha
I will soon be writing more about a recent trip to Morelia that changed me in a lot of ways. For now, I wanted to introduce you to some lovely...
What to Do With a Pot of Beans No. 1
One pot of plain beans means dozens, or hundreds, of options. Cooked Sangre de Toro (Bull's Blood) beans. Add a spoonful of fresh ricotta cheese, a pinch of Mexican oregano,...
Ayocote Morados in a Pressure Cooker: One Hour from Whim to Wow!
I've been cooking in so much clay lately that I thought I'd give some love to my pressure cooker. This was a gift from the wonderful Lorna Sass but I've...
Gearing Up for the Superbowl: Beans and Chili
We've all heard it, particularly from our friends in Texas: There is no place for beans in chili. Chili con carne means chile with meat. I was living in Milano...
Goat Cheese and Beans
I'm a little late coming to goat cheese. It was everywhere at one point and I always liked it but didn't quite the fuss. Why should I be in love...
Ouch. Our Insanely Hot DeArbol Chiles.
I didn't know I could hit such high notes! I wasn't singing. I was screaming. This year's crop of De Arbol chiles is insanely hot. The seeds come from Jalisco...
In Praise of the Tortilla
As a longtime fan of Mexican food, you can imagine it's a little funny and a little irritating watching the great chefs of the world discover Mexican food, and the...