Tonalli Baked Cookies with Heirloom Corn
Free shipping on orders $50+
Heirloom corn cookies for a quick, small treat. Ideal for serving with coffee, tea, or hot chocolate.
These little cookies are made in Puebla from heirloom corn varieties. They are small and grainy in the most appealing way, almost like shortbread, but with very little sugar and no wheat.
Try serving two on a saucer with a cup of coffee or our Stoneground Chocolate.
Each package is 100 grams (3.5 ounces) and contains 45 to 50 thin cookies.
Ingredients: Purple, white, and pink heirloom corn flour; natural piloncillo; and chia. Processed in a facility that may process tree nuts and other allergens.
Product of Mexico.
Country of origin
Mexico
Shipping Details
Free Shipping on each order $50 and over
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For orders less than $50:
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
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$11 each 15 pounds
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The Rancho Gordo Story
You Can Blame it All on the Dutch
I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.
My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country.
All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.
You can read more about the Rancho Gordo story here.