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The Rancho Gordo Blog

Ingredient Spotlight

Deep Fried Worms

Deep Fried Worms

This post may not be for the weak and sensitive. Last week in Mexico I enjoyed a plate of gusano del maguey, or worms, as we say in English. I...

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Requesón

Requesón

Requesón is a spreadable cheese that reminds me of an unsalted ricotta. I recently had it in Hidalgo. The cheese was prepared by frying it with spring onions, garlic and...

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New Beans from Hidalgo

New Beans from Hidalgo

First off, we've reinstated Reboseros on the web. We have a limited crop until September. Now, may I present some new beans that arrived today from Hidalgo? I hope you...

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Learning to Make Sherbet

Learning to Make Sherbet

So my cold rolls into its third week and I realize I'm going to have to see my doctor. He's not a bad guy and in fact I like his...

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San Franciscano Bean

San Franciscano Bean

In case you missed it in the Rancho Gordo newsletter, our new bean from the Rancho Gordo-Xoxoc Project is San Franciscano. It's most likely a kissing cousin to our own...

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