The Rancho Gordo Blog
Ingredient Spotlight
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...
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...
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...
A Day in the Bean Fields
We just got back from a little roadtrip to the beanfields and on the whole, we're looking good for the new season. There's nothing more beautiful to me than a...
Escamoles: Ant Eggs Are Delicious
They wouldn't make it on a vegan diet but if you have an open mind and an appetite, I don't think you can help but love these. These were sauteed...
Frijol Xculibul: A New Heirloom from the Yucatan
Some of our projects take longer than others to come to fruition. When I had these beans in the Yucatan, I knew I wanted them, but the growers there ran...
Florida Butter Beans (a.k.a. Calico Pole Beans)
Back from retirement! If you like baby limas, you'll love the Florida Butter Bean. I like their kooky markings but they taste great, too. Quick cooking and a natural match...
Xoconostle Update
I spoke with my friends about making a xoconostle salsa and according to them, I got most of it right except when it came to the skins. Apparently at least...
Fun with Sour Prickly Pears (Xoconostle)
My friends in Mexico have made their careers from xoconostle at Xoxoc. I've always liked them but they seemed so exotic and destined for trips to Mexico that I've ignored...
A Good Spread with Mexican Oregano
This weekend I made an omelet filled with this simple goat cheese filling. Roasted pine nuts, Mexican oregano and goat cheese. Ta-da! It was great.
New and Exciting: Classic Cassoulet Beans
From French Tarbais seed, we present Classic Cassoulet beans. It's been a long time coming but here they are. We won't call them Tarbais because they weren't grown in Tarbes,...