Today at Kitchensurfing, Helena brought us some ancho chilies that had been smuggled over the border in a suitcase.

She made simple salad with pepitas and lemon-miso dressing and pozole de frijol—a hearty, belly-warming soup made with rancho gordo hominy, pinto beans from cayuga organics, with said ancho chilies.

If you’re interested in joining us for a Kitchensurfing lunch, you should send me Fan Mail.