-
Currency
-
NEW
- All New Products
- New Kitchen Knives
- New Kitchen Tools
- Latest Vintage
- New Outdoor & Utility
- New Pantry
-
What's in my Basket Series
- Ian McNemar - Woodworker, Instructor
- Anna Voloshyna - Author
- Jorge Martinex Lillard - Lolo´
- Chris Yang - Piglet & Co
- Griffin Wilson - @cabincorn
- Gabe Rudolph - Gestura Utensils
- Marc Schechter - Square Pie Guys
- Molly DeCoudreaux - Food Photographer
- Geoff Davis - Burdell Soul Food
- Jen and Wes - @crazythickasians
- Josh Donald - Bernal Cutlery
- Kelly Kozak - Bernal Cutlery
- Jessica Sullivan - Poppy SF
- Sylvan Mishima Brackett - Rintaro
- Michael Myers - Film Character
- Ali Hooke - @alihooke
- Bruce Hill - The Chef's Press
- Dylan Carasco - Butcher's Guide
- Spencer Horowitz - Hadeem
-
Japanese Knives
- Ashi Hamono
- Gihei Knives
- Godo Tadaharu
- Hado
- Hatsukokoro
- Hitohira
- Jiro Nakagawa
- Iwasaki Kamisori
- Kaji-Bei
- Kamo Shiro
- Kanehide
- Konosuke
- MAC Knife
- Masakane
- Makoto Tadokoro Marushin
- Mizuno Axes
- Morihei
- Myojin Riki Sesakusho
- Nakagawa Hamono
- Naozumi
- Nigara Hamono
- Sakai Kikumori
- Shigefusa
- Tagai
- Takada no Hamono
- Tanabe Tatara
- Yoshikazu Tanaka
- Tosa
- Tsukasa Hinoura
- Yoshikane
- Wakui
-
Global Knives
- Allday Goods (GBR)
- A Wright & Son (GBR)
- Blenheim Forge (GBR)
- J Adams (GBR)
- John Nowill & Son (GBR)
- Wood Tools (GBR)
- Au Sabot (FRA)
- Chazeau Honoré (FRA)
- Fontenille Pataud (FRA)
- K Sabatier (FRA)
- David Margrita (FRA)
- Opinel (FRA)
- Eichenlaub Tableware (DEU)
- Friedr Herder (DEU)
- Windmühlenmesser (DEU)
- Florentine Kitchen Knives (ESP)
- Pallares (ESP)
- Helle (NOR)
- Andersson & Copra (SWE)
- Hults Bruks Axes (SWE)
- Kalthoff Axes (SWE)
- Morakniv (SWE)
- Iisakki Jarvenpaa (FIN)
- Zirh (TUR)
- Alma Knife Co. (USA)
- Bernal Cutlery (USA)
- Benchmade Knives (USA)
- Buck Knives (USA)
- Dexter Russell (USA)
- Rolin Knives (USA)
- Silverthorn (USA)
- Steelport Knife Co. (USA)
- Tactile Knife Company (USA)
- Zero Tolerance (USA)
-
Styles
- Bernal Cutlery Collaborations
- Knife Sets
- Carving Sets
- Japanese Kitchen Knives
- Western Kitchen Knives
- Chinese Style Cleavers
- Bread
- Butchery
- Cheese | Charcuterie
- Young Chefs
- Woodworking | Hobby | Craft
- Kamisori Razors
- Table | Steak
- Pocket & Folding
- Fixed Blade, Axes & Outdoor Tools
- Scissors | Shears | Snips
- Left Handed
- The Vault
- Vintage
- Sayas | Guards
- Sharpening
- Kitchen | Cookware
- Tableware | Service
- Pantry
- Accessories
- Deals
- Gift Cards
- INFO
or
-  
-  
Rancho Gordo Banana Vinegar - 12.3oz
-
Regular Price
-
$17.00
-
Sale Price
-
$17.00
-
Regular Price
-
Sale
Sold Out
-
Unit Price
- /per
- Regular Price
- $17.00
- Sale Price
- $17.00
- Regular Price
- Unit Price
- /per
Rich and delicious but never cloying, this vinegar is made from fermented bananas in Veracruz, Mexico.
You don't come across something as wonderful as this everyday. Racho Gordo's mild, fruity vinegar comes from the Casa Stivalet plantation in the beautiful state of Veracruz. Unlike some flavored vinegars, this isn't plain vinegar with banana flavor added; it's made from fermented platano machos, a breed of bananas somewhere between a regular banana and a plantain.
"The word addicted gets thrown around far too much when discussing food, but I will say that I’ve grown extremely fond of this vinegar’s fermented, funky flavor — like a supercharged version of ripe bananas. It’s smooth enough that you can take a sip straight from the bottle, but it’s best for cooking", says Grub Street's Chris Crowley.
Most people flip when they taste the vinegar. Of course it works as a key player in a salad dressing but enjoy with ceviches, in particular. A local Napa pastry chef mixed two parts banana vinegar with one part piloncillo (you could also use brown sugar) and drizzled it over vanilla ice cream.
The flavor is fruity, and while it's clearly banana, it's not too sweet or cloying. The acidity is 6%. Mixed in salads, there's a vague but wonderful tropical quality that transcends cuisines.
Ingredients: Banana Vinegar
12.3 fl oz bottle
Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New York Times. In reintroducing the best of the New World heirloom beans, Sando has created a sensation, and food-lovers everywhere will relish transforming this humble staple into a celebrated delicacy.
Photos by Steve Sando
Recently Viewed
About Bernal Cutlery
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.