California Rancho Cooking

Combining elements and ingredients from Mexican, Spanish, and California traditions, California Rancho cooking makes liberal use of olives, tomatoes, corn, chiles, fresh vegetables, and herbs. With its rich history of the barbecue, the olla (clay pot), and the family celebration, California Rancho is a cuisine that is timeless yet contemporary, earthy but sophisticated -- and made for anyone who loves authentic cooking, fresh and healthy ingredients, and the joys of the table. Eighth-generation California Jacqueline Higuera McMahan introduces you to this extraordinary food in more than 125 mouthwatering recipes, including barbecued carne asada (grilled beef) with fresh salsa and homemade flour tortillas, frijoles de la olla (creamy rancho beans), butterflied lamb in pomegranate juice, adobado (chile-soaked spareribs), strawberry enchiladas with sweet milk tortillas, and deep-dish blackberry pie. This collection of authentic recipes enhanced by Jacqueline's knowledge of early California lore and recollections of meals at her family's 4,000-acre rancho, Los Tularcitos, on the east side of San Francisco Bay.