CHEFS' CHOICE & FAN FAVE: there's just something special about our Cobanero Chili >

All of the food I make is heavily rooted in memory. I am inspired by the beautiful produce I have access to in Northern California and I am always intending to make it taste as much of itself as possible. Recalling a specific memory or meal, I aim to recreate a specific smack of acidity, flare of heat, contemplation of savoriness, or just a feeling of comfort and nourishment.

Oof, I’m picking two spices that I use often and in conjunction with each other: Cloud Forest Cardamom and Smoked Star Anise. I use them in dishes that have high acidity: I cannot make any of our pickles or curtidos without them. The grassy sweetness of cardamom and slightly bitter licorice bite of star anise round out acidity, adding a savoriness that helps mute sweetness.

At home, we use Cobanero Chili Flakes on everything. Most chili flakes are dull or muted, but the Cobanero not only adds heat to dishes, it also brightens them. Your Sun-Dried Tomato Powder deserves a space on everyone’s spice shelf, right between black pepper & cumin (my spice drawer is not alphabetized, it’s chaotic and arranged by how we use the spices).

My secret ingredient spice is one I use to finish dishes quite often. I have very few tricks, but most of my food has 2-3 types of acidity in them. For example, instead of relying solely on lime juice for a ceviche, I will also sneak in a bit of fruit vinegar and Black Lime. The black lime adds a musky acidity, notes of oxidation and tannic qualities. It also just looks beautiful sprinkled atop a green and white aguachile.