Cilantro bolts (flowers) quickly in the heat, so you can easily harvest and dry your own fresh coriander seed.

Corn is the “mother” of Mexico–the foundation of their ancient culture, unique cuisine, and glorious mythology, more than 300 distinct varieties of corn have been identified in mexico alone. Teozintle, the wild maize from which all corn evolved, still grows in parts of the country.

While corn is most often eaten in the form of corn tortillas (made with nothing more than ground dried corn, lime, and water), fresh corn finds its way into traditional soups and pastels (casseroles), a favorite street food is corn on the cob grilled over charcoal with a squeeze of lime and a dusting of chile powder, or cut from the cob and tossed with mayonnaise and cotija cheese, the ranch’s chefs roast, pan-sear, or grill corn until it is smoky and chewy, then use the cooked corn for chiles rellenos stuffing, delicious soups, and pureed sauces, or toss the tender kernels into salads.