Santa Maria Pinquitos have a superior pot liquor and stay somewhat firm. Ideal for chili, barbecues, or for borrachos (or drunken beans). Don't forget them for salads!

This lovable heirloom is loaded with California history. Most of us thought the Santa Maria "Pinks" were brought in with the migrant citrus workers of the 1950s (who also introduced us to the tri-tip) but now there's some thought that it was a crop during the Mission era. Whatever its origins, it's delicious and meaty and the perfect match for any barbecue, chili or even salad.