Not everyone wants to glow all the time. Sometimes a person just wants the flavor of chiles without all the perspiration.
Take a break from the heat and enjoy La Paloma on your eggs, in your bloody marys, in soup, a dab on a fresh oyster, salads or simply on chips. Made from super mild New Mexican chiles.
Fresh and delicious ground New Mexican chiles make all the difference when making chili con carne or posole. From a small grower in New Mexico
Use in chiles, as a spicy paprika alternative or simply leave a bowl out on the counter to use as inspiration hits.
A very small, chili-type bean that is loaded with California history. Most of us thought the Santa Maria “Pinks” were brought in with the migrant citrus workers of the 1950s (who also introduced us to the tri-tip) but now there’s some thought that it was a crop during the Mission era. Whatever its origins, it’s delicious and meaty and the perfect match for any barbecue, chili or even salad.
Classic Santa Maria county barbecues include the pinquitos and a beef tri-tip. The meat is somewhat simple and all sorts of ingredients go into the beans. We tend to think it should be the other way around. These beans don’t need doctoring up! Just some onions, garlic a little fat and your pot of beans is ready for summer, and beyond.
Sta Maria Pinquitos have a superior pot liquor and stay somewhat firm. Ideal for chilis, barbecues or for “borrachos”, or dunken beans. Don’t forget them for salads!