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San Francisco Bay Area Healdsburg Chowdown

Chowdown Report: Mateo Granados at the Healdsburg Farmers Market


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Chowdown Report: Mateo Granados at the Healdsburg Farmers Market

Melanie Wong | Nov 28, 2009 01:30 PM

This morning three chowhounds and assorted friends met up at the last market day of the season in Healdsburg for a Yucatan-style breakfast by Mateo Granados Catering.

Here's the day's menu offerings:

You order and pay at the counter. Then take a seat at the table and your order and utensils are brought to you. The tables are set with bottles of Granado's own habanero hot sauce. He has a new green version, made with the green, not fully ripe, end-of-season chilis grown by Soda Rock Farms. Not as much of a burning wallop as the original orange one, brighter and more precise with higher acidity and a larger component of onion in the blend. I like them both a lot.

El Yuco bottled habanero hot sauces

We ordered one plate of Bruschetta con menudencias, $14, shown here,

and two plates of the Preston goat hash, $14, to share, as shown below.

I'll ask my dining companions to share their opinions.

One of the friends I bumped into at the market knows Granados quite well and we had a chance to talk to him more than usual. They had recently slaughtered young goats together at Lou Preston's farm. Granados comes from a ranching and butchering family and is considering offering a farm-to-table butchering and cooking class.

I asked him what his winter plans are since his appearance tomorrow at the Sebastopol farmers market will also be the last of the year for that venue. He is undecided about returning to Santa Rosa FM, still thinking about what it takes to be successful there, as previous seasons have not drawn as much business. Then I spoke to his catering manager, Randy, who said that going to Santa Rosa two Saturdays a month might be feasible if a routine schedule can be worked out. So, as it stands today, the Sunday farmers market in Sebastopol tomorrow may be the last chance this year to try Mateo Granados cooking.

More on Mateo Granados

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