Primary Beans x Tamoa Pichoaca beans
Primary Beans x Tamoa Pichoaca beans
Francisco and Sofia of Tamoa
Tamoa farm in Tlaxcala, Mexico
Recipe with Primary Beans x Tamoa Atolito beans
Recipe with Primary Beans x Tamoa Pichoaca beans

Primary Beans x Tamoa: Pichoaca beans

$10.00

Chocolatey •  Rich  •  Sturdy

 

These large, stunning beans are a coastal Oaxacan favorite, named after the pichoaca (roadrunner) with similar markings. They’ll add a knock-your-socks-off chocolatey flavor to anything you pair them with, and can handle robust flavors like mole and chipotle. Locals like them in brothy frijoles de la olla form where their bold flavors shine.

 

Growing notes: symbiotically with corn for structural support, using the centuries-old milpa system

Harvested: Winter 2020/21

Source: Oaxaca, Mexico

Net weight: 1 lb

Pichoaca, together with Atolito and Amarillo, are brought to you in collaboration with our friends at Tamoa to showcase the flavors and unique heritage of the small-scale, regional farms in Mexico. Together, we're delighted to expand your palate while celebrating farms that rely on climate-conscious methods and keep long-standing traditions alive.

About Tamoa

The origin story of beans begins with Mexico– which is why we’re thrilled to work with Tamoa to highlight lesser-known varieties and regional practices of small farms in Mexico.

Founded by Francisco Musi and Sofia Casarin, Tamoa was born out of curiosity and passion for their Mexican heritage and a desire to champion the country’s food culture and traditional farming practices. The couple is on a mission to sustain crops native to Mexico by serving as a bridge between the small-scale farmers that preserve native crops and the increasing number of kitchens across North America that value high-quality, responsibly sourced ingredients. Through partnering with Primary Beans, they’re delighted to extend their mission by bringing these unique varieties to home kitchens in the US

Sofia and Francisco of Tamoa
Sofia and Francisco of Tamoa

About Tamoa

The origin story of beans begins with Mexico– which is why we’re thrilled to work with Tamoa to highlight lesser-known varieties and regional practices of small farms in Mexico.

Founded by Francisco Musi and Sofia Casarin, Tamoa was born out of curiosity and passion for their Mexican heritage and a desire to champion the country’s food culture and traditional farming practices. The couple is on a mission to sustain crops native to Mexico by serving as a bridge between the small-scale farmers that preserve native crops and the increasing number of kitchens across North America that value high-quality, responsibly sourced ingredients. Through partnering with Primary Beans, they’re delighted to extend their mission by bringing these unique varieties to home kitchens in the US. 

Farm in Tlaxcala, Mexico

Sourcing notes

Climate: Tropical climate with abundant rains from June to October, 500 meters above sea level

The growing region of Oaxaca
is known for preserving indigenous cultures such as the Zapotec and Mixtec, and is widely considered the gastronomic capital of Mexico. It’s common to see fruits such as mango, plum, lime, tamarind, hibiscus, star fruit, and maracuya (passion fruit) grown alongside staple crops such as corn, chile, beans, squash, and more.

Grown by farmers, Mata García and Hernández Cruz, these climbing beans are traditionally grown alongside corn so the corn plant can serve as structural support for the beans. The beans are then harvested by hand and sun dried until they can be shelled, selected, and cleaned.

Bean ingredients on counter

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