• Rancho Gordo Beans at Melissa Guerra
  • Post author
    Melissa Guerra

Rancho Gordo Beans at Melissa Guerra

Rancho Gordo Beans at Melissa Guerra

Originating from Mexico and Latin America, Rancho Gordo Beans come in different shapes and sizes but all contain a unique flavor that goes great in a variety of meals.


The Rancho Gordo Brand


Steve Sando, owner of Rancho Gordo Beans, has made it his mission to spread the brand across the nation so that these products can be enjoyed by consumers in the United States. Rancho Gordo Beans originate from Latin America but have been growing locally on a farm in Napa, California. With beans being imported from places like Peru, Colombia and Bolivia, Rancho Gordo is providing a fresh taste and quality ingredients from south of the border.


Many Beans to Choose From


The Lila Bean is known in Morelos as “Frijol Apetito.” They are grown on the south side of the Popocatepetl Volcano, which is still active today, and therefore bring a little excitement into your cooking. With a juicy and velvety taste that would shine in soups, stews, and pork, Rancho Gordo Lila Beans are a great choice!

Perfect for a nice bowl of chili or just as they are, Sangre de Toro Beans (Bull’s Blood) provide just the right amount of flavor. They have a dense and meaty taste to them and go well with salads, soup, rice, as well as a variety of Latin American dishes.

Classic Cranberry Beans, also known as “cacahuates,” have a similar appearance to cranberries yet have a unique flavor and velvety texture. They originate from Colombia and go great with soups, stews, and chicken for a meal with an exotic flavor.

For a simple yet delicious meal, have a taste of Classic Pinto Beans. They are ideal for Latin and Mexican cooking and make for a delicious serving of refried beans or pot beans.

A classic bean that has its roots from Peru, the Mayocaba Bean is a meaty, thin-skinned bean that holds its shape no matter what dish comes its way. Also known as “Canario” or “Peruano,” this bean is great when making pot beans, chiles, salads, and stews.

For something more original, Vaquero beans are the way to go. You can use them in place of pinto beans for use in salads, soups, or stews, and even use them in a Borracho Bean recipe.

Be sure to stop by Melissa Guerra, located at the Pearl Brewery, or go online to for more information.


By Samantha Salazar


  • Post author
    Melissa Guerra

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