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In the kitchen

Don't you love finding new ways to eat corn?


In the Southwest, locals know chicos are dried kernels of sweet corn that add a chewy texture and mild corn taste to a pot of beans. I like them for a change but wouldn't want them in every pot. You just throw a handful into the pot and cook as normal.

We've carried them at Rancho Gordo before but the problem is, and don't laugh, our beans are so fresh that they cooked long before the chicos did. I've found a farmer in New Mexico who has sent me a limited supply of new harvest chicos and I'll have them on the website soon.

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