I LOVE King Ranch Market in Pasadena. There is so much to love about it, I hope that I can do it justice. *crossing fingers*
On the northeast corner of Los Robles and Orange Grove, it is in a shared lot with fast food Mexican and Chinese, a tiny drug store and a pretty happening donut shop. Fill up your water bottles and spare the plastics pollution for twenty five cents a gallon.
I wouldn't have survived my move to Pasadena without this market. The manicured lawns and mammoth houses that surround me are pretty. They do not substitute the smell of a Panaderia on a Sunday morning.
No matter what kind of food you like to cook, this is still a wonderful market worth investigating. Following, please find a tour and a recipe as reward for riding out this LONG review. When you walk into the market, take a cart on your left, nod to the security guard, grab a flier and see the deli counter at your first left turn.
Here you may purchase a whole grilled chicken, beans, rice, warm tortillas and salsa for $8.99. (when it is on sale) See flier. Tacos al carbon, made of lengua, carnitas, pollo, asada, buche etc. are about $1.39 each. These grilled meats are all available by the pound averaging out at about $5.99 per pound.
Aguas frescas, (fresh fruit punch) jugos naturales, (fresh fruit juice) and other VERY good drinks can be purchased here by the always friendly bilingual staff (melon is my favorite). Gentleman, one of the girls who works here is the FINE version of me. Pale green eyes, distinctly Latin features and fair skin. Muy bonita amigos (very pretty friends) ;-)
After you are loaded up with food, you may exit the store and dine casually on the patio of the market. Big bowls of menudo on the weekend with a snack of chicharones are not an uncommon sighting.
If you are continuing past the deli you will find the panaderia (the bakery) and hot DAMN does it always smell good. Pan de leche, pan dulce, cookies, cakes and sweets galore. I stick to the flan or the arros con leche (rice pudding) -gluten free.
Pass the bakery and you can put in an order at the butcher. Marinated meats with lemon garlic and achiote are ready for the grill. OR, make your own marinade: Smash garlic, achiote paste and mix with lemon. That's it.
After the butcher, it's fish, followed by South and Central American imports on your right. Quinoa, polenta and Amazonas products like my habenero aji.
Exotic ice creams, frozen fruits, Andean corn, guanabana, guava and passion fruit pulp, empanada dough, pupusas, yellow cherries and Peruvian yellow chillies are just a few of the treats in the frozen section. Fun stuff right?
After the you pass the last aisle, (after about 15 aisles) you will be in the produce section. THIS is where it is at.
Starving artists, vegetarians and hard working parents, fruits and vegetables! Farmer's-market quality right here at prices that are approximately 99% below the larger supermarket chains and one million times better looking. Produce priced to clear at 99 cents a bag. Grab 5 and eat for a week!
King Ranch market has a hiring policy that I am fond of. If you are VERY lucky, you will meet my favorite employee, (Deborah) at the check out. She has special disabilities. She is the best and she knows it! (Big kiss Deb) Another policy that I love is this green option: King Ranch will give you a complimentary ride home in a nice van. Car in the shop?
After you are loaded down with fantastic groceries, stay in with your family or invite your friends over for dinner. Here is what I bought today:
fresh Tilapia fillets ($2.69 per pound)
large white shrimp ($4.99 per pound)
Green onion and cilantro (4 for $1)
Haas avocado (4 for $1)
One red onion (2 pounds for $1)
Sweet cantaloupes (6 pounds for $1) ---I will juice the melon and mix it with honey, water and mint to drink.
My recipe for Ecuadorian ceviche as taught to me by a wonderful woman (Pilar) in Ecuador:
Juice about a quart of oranges and lemons and chill. My citrus garden will pay off BIG tonight. Dice green onions, red onion, cilantro and thyme VERY small. Dice your favorite white fish like halibut or tilapia(1 inch squares). 1 pound of tilapia and 1 pound of shrimp. Steam 2 cups of rice.
The safe method: Salt 4 cups of boiling water, add oregano and one tablespoon Maggi bouillon. Add fish and shrimp to broth for about 2 minutes only. Remove and chill the broth.
Add the tilapia, shrimp, onions and herbs to the juice along with half the chilled fish broth. You can add a little ketchup (the ketchup is not my idea but it works) salt and pepper to taste and chill.
Pop white popcorn. (2 cups) and sprinkle with salt.
Serve the ceviche chilled in a bowl like a soup topped with slices of avocado, rice, popcorn and habenero salsa. In Ecuador this is a very meaningful dish that I have made again and again. I hope that you are surrounded by friends, family, smiles and full bellies ;-) read more