César Díaz

From Popocatépetl’s shadow come some of Mexico’s loveliest beans

San Rafael Tlanalapan sits high in northern Puebla, where volcanic soil and cool nights make a fine place to grow beans. For generations this region has raised corn and runner beans. Every August the villages celebrate the Festival of Chiles and the fields hum with harvest rhythms. Out of this place comes the Ayocote Morado, a large, deep purple runner bean with a rich history and a big, comforting flavor.

Grupo Agrícola San Juan, run by César Díaz and his family, is part of that story. They tend their fields the way their parents and grandparents did. The result is a bean that is honest, textured, and full of character.

Meet the farmer: César Díaz and his family farm

César farms in San Rafael Tlanalapan, working land that benefits from soils touched by nearby Popocatépetl. The volcanic soil holds minerals and gives the beans a depth you can taste. On the Díaz farm things move at a human pace. Horses still pull the plow. Weeds get pulled by hand. Pests like grasshoppers are not just battled but managed in ways that fit the land and the people who live on it.

This is small scale work. It is early mornings and long afternoons. It is family labor and village know how. César focuses on growing big, healthy Ayocote Morado beans. He rotates fields with poblano chiles, corn, and onions so the soil can rest and rebuild. Those rotations keep the farm resilient and reduce the need for chemical inputs.

Farming that tastes like place

What makes Grupo Agrícola San Juan’s beans special is not a single trick. It is a set of choices that protect the soil and build flavor. Horse plowing keeps heavy machinery off the soil. Manual weeding preserves soil structure and tiny beneficial creatures. Thoughtful crop rotation gives the land time to recover and supports biodiversity. These are time tested practices. They are also good for flavor.

The Ayocote Morado from César’s fields are large and deeply colored. When cooked they hold their shape and give a thick, savory broth. The texture is substantial without being mealy. People often describe these beans as having a rich, almost meaty mouthfeel. In Puebla they are cooked with roasted poblanos and used in celebratory dishes. They anchor winter stews and summer salads alike.

Why this matters

Heirloom beans like Ayocote Morado are more than ingredients. They are living pieces of a region’s food memory. Saving and buying these beans supports farmers who keep old seeds alive. It also supports a style of farming that values soil health and human labor.

When you choose beans from Grupo Agrícola San Juan you are choosing a deliberate way of farming. You are choosing flavor that comes from place and practice. Those beans carry the story of a village harvest, of families working together, and of a land that has fed people for generations.

How to cook them and where they shine

Ayocote Morado is wonderfully versatile. Try them slow simmered with roasted poblano and a little smashed garlic for a simple, comforting stew. They are also brilliant in salads where their color and texture stand up to bright vinaigrettes. If you want something more festive, fold them into a mole or serve them alongside grilled meats. Because these are large runner beans, give them a bit more time on the stove than smaller varieties. They reward patience with a rich broth and generous texture.

Taste a bit of Puebla

We are proud to bring Grupo Agrícola San Juan’s Ayocote Morado to our tables. If you want to taste the soil and season of Puebla, try a bag and cook it slowly. And if you love what you find, leave a review on the product page. Farmer stories like César’s stay alive when people cook, share, and tell others about what they tasted.