Rancho Gordo in Wine Spectator Magazine
Things have been wild at the warehouse this week. We noticed a sharp increase in Internet sales and figured it must be people thinking about the holidays and presents. That...
The Rancho Gordo Blog
In the kitchen
Tequila with Prickly Pears (Tunas)
I planted my cactus about 2 years ago. It seemed fine until this summer and it just took off. Fresh new paddles for eating as a vegetable were harvested all...
Poblano Chiles Stuffed with Potatoes and Sardines
My Mexico is one of Diana Kennedy's later books. I remember looking forward it's publication and the slight disappointment I felt when it arrived. Some of the recipes seemed very...
Thanksgiving Leftovers
Every year it seems like Turkey Curry is the featured after-Thanksgiving recipe in most of the newspapers. I suspect most of us just pick at the turkey until it's finished....
Video Lesson in Coooking Beans
A lot of times at the farmers market, I'll explain how to cook the beans to a new customer. This is followed up with printed instructions. This followed up with...
Yellow Eye Beans
I have to confess that I'm not in love with ordinary Navy or Great Northern beans. They have a blandness and "comfort food" quality that puts me to sleep. Navy...
Appetizer Peppers
Here in the Bay Area, small European-bred peppers have been all the rage for a couple of years. The most famous is the Padron, popularized by Happy Quail Farms and...
Kiss My Grits, or at least eat them
It's been a Halloween tradition that I bring my Posole/Fish stew to Sonoma and set up a home base at my pals Maureen and Mike's house while the kiddies go...
Tomatillo Salsa Step by Step
I think should explain the salsa I described previously a little more in depth. Take these ingredients and place them on a medium high comal or skillet: 2 slices of...
Tomatillos Milperos
If you grow tomatillos (tomates verdes, Physalis ixocarpa) once, you'll probably have them for life. If only one of the fruits falls to the ground, your future will most likely...
Small tacos with Orca beans and Chorizo
('m back on he road so here's an "encore post" from the past) For breakfast this fine Sunday I made these little tacos, starting with tortillas made from fresh masa....
Bean spread
Snack-a-licious! This is leftover pureed Royal Coronas with some smoked bittersweet Spanish paprika, topped with some lump crab, drizzled with Bariani olive oil and then finished with endive from California...