The winter season in Fresno is a unique time which statistically receives rain rather than snow. The leaves change from a violent red blush to a dull brown and fall onto the asphalt and into the rain gutters. The mix of dead leaves and muddy sludge reminds the passer-by of the blustery and robust cold. In other words, it is the perfect time to stay in, read and make food. Arguably the quintessential winter food in Fresno is the tamale, but I will leave you with something much simpler: the Fresno brownie. 

Ingredients:

1 box of brownie mix

Avocado oil

1 tsp ground Mexican cinnamon (canela)

¼ tsp chili powder (cayenne or sweet Fresno pepper*)

½ cup roughly chopped almonds

1 cup chocolate chips 

Orange zest

How to Make: Follow the directions labeled on the box (most require an egg or two) replacing the recommended oil or butter with avocado oil. Mix in the canela, chili powder, and lastly almonds and chocolate chips. Top with orange zest and put in the oven for the recommended heat and time. 

*Sweet Fresno pepper or pimienta de Fresno is a local and wild pepper that grows near the shoreline of the Great Fresno Lake, or if you are lucky, in your abuela’s backyard. This is a local ingredient that should not be overzealously used so as to preserve it in the wild. Toast and grind for this recipe.

Recipe Submitted by Laurel de la Cruz, Fresno Transgender and Genderqueer Educators Cookbook, 1985