We learned that every week there’s a local farmers’ market in Mission or nearby towns. On Day 4, we went early, browsing produce stands, salsa vendors, handmade soaps, tortillas, tamales, and more.
I came home with poblano peppers, tomatillos, fresh corn, peaches, and a jar of local honey. That evening, I experimented: roasted poblano-tomatillo soup (sauté onions and garlic, roast tomatillos and poblanos, blend with stock). I served it with warm corn tortillas and honey-drizzled peaches for dessert.
Other nights, I made grilled street corn (elote style) with mayo, lime, chili powder, and cotija cheese. I sliced peaches, brushed with honey and grilled for dessert.
As neighbors walked by, the aroma drew them; someone came by asking for a sample — I served a cup of soup. We swapped recipes.
In a place where local ingredients are fresh and vibrant, letting your menu be flexible and playful feels especially rewarding.