Beyond those chiltepin peppers from last night, there were some other local ingredients that I wanted to try here in the Phoenix area. It turns out that the Gila River Indian Reservation produces some of it via operations like Ramona Farms, including those tepary beans above. I was fortunate enough to try it in both salad form as well as a mashed hummus. Admittedly I wouldn't have known that it was a special bean if it hadn't been labeled, but I'm glad I got to try it.
Perhaps the bigger surprise was something called Pima club berries, which was also served in a salad form. It was a bit like chickpea-sized bulgur wheat, the texture of which I enjoyed. But I also had it in a Ga'ivsa porridge form, which was fun and went well with some spicy chipotle shrimp. It even made it into our dessert in the form of pinole grains inside a cookie. I was very happy to have been able to try these local items in so many ways.
No comments:
Post a Comment