Ouch. Our Insanely Hot DeArbol Chiles.
I didn't know I could hit such high notes! I wasn't singing. I was screaming. This year's crop of De Arbol chiles is insanely hot. The seeds come from Jalisco...
The Rancho Gordo Blog
Vegetarian
In Praise of the Tortilla
As a longtime fan of Mexican food, you can imagine it's a little funny and a little irritating watching the great chefs of the world discover Mexican food, and the...
A Potato Galette, Sort Of.
I came of age in the kitchen in the early 1980s. One of my favorite Saturday morning shows was Julia Child and More Company. I missed the French Chef era...
Breakfast of Champions
I was visiting my friends Maria and Isidro in their little village called Tepehuaje, right on the Lago Chapala and the first morning they asked if I wanted to join...
Fermented Xoconostle
Being an unbearable hipster, I of course am fermenting almost everything that stands still in my kitchen. Kombucha, vinegar, tepache, chiles, beets-- nothing is safe. My latest victim is the...
Fermented Xoconostle
Being an unbearable hipster, I of course am fermenting almost everything that stands still in my kitchen. Kombucha, vinegar, tepache, chiles, beets-- nothing is safe. My latest victim is the...
Breakfast with Eggs Poached in Heirloom Tomatoes
The more I read about breakfast cereal, the more I question its value as a breakfast food. Processed grains with sugar floating in milk. I have the habit but like...
The Four (and a half) Culinary Plants Every Mexican Home Cook Should Be Growing
The deeper you dig into Mexican cooking, the more addicted you get to the unique flavors and ingredients. A bunch of cilantro from the grocery store is fine but you...
Frijol Xculibul: A New Heirloom from the Yucatan
Some of our projects take longer than others to come to fruition. When I had these beans in the Yucatan, I knew I wanted them, but the growers there ran...