Food + Wine Magazine's Maple-Glazed Beans
I get asked a lot about baked beans, but being a native Californian, I'm more helpful with things like Drunken Beans or refrieds. The January issue of Food + Wine...
The Rancho Gordo Blog
Ingredient Spotlight
Prickly Pear (Tunas) Harvest
It's that time of year when the prickly pears are swollen and ripe and begging to be picked. I feel a but pretentious calling them tunas when we have the...
Xoconostle
On this last trip south, I became a little obsessed with the sour prickly pear called xoconostle. They're mostly used for sauces but I had them candied and even in...
Black Calypso Beans are Back
I'm happy to announce the return of Black Calypso beans to Rancho Gordo. We haven't had them in well over a year, maybe longer, and it's a shame we ran...
Chiilaca Chiles in Action
Previously I wrote about chilacas and now Catalan Farms (my neighbors at the Ferry Plaza Farmer Market) have a big harvest of them. You can also find them in Latino...