Flamingo Estate

Can you feel summer approaching? Here, we can’t wait for the tomato garden to burst with fruit — and for the rest of the garden and orchard to follow. As the warm weather arrives, we’re welcoming back our sun-warmed tomato hand soap, candle, and bar soap, part of our summer collection beginning to appear this week. Sun’s out! X Richard

Sunday Bests 🐶🌸🐣🍅🥬 x Richard

The incredible Blanca Carreño .janet runs all kitchen production at Flamingo. She is a force of nature, and there is nothing she cannot make. Over the years, she has created hundreds of spices, sauces, oils, condiments — every delicious thing imaginable. But NOTHING COMPARES to her Mole de Oaxaca. Some of you got a taste of it in our recent Mexico Subscription Box, and people went nuts. It’s her mother’s recipe, made with 24 secret ingredients, and today we’re including it as our gift in every Farm Box delivery across LA.

BLANCA FOR MAYOR. That’s all I can say.

X Richard

Chef — our dear friend and culinary force — is curating this week’s Farm Box. Hundreds of them are being packed today for home delivery tomorrow.

Claudette is a true child of the border: raised between Tijuana and San Diego, born after her mother crossed the line alone so she could arrive on American soil. Her father showed up at the hospital with KFC in hand, having lost the argument for Claudette to be born Mexican. Little did they know, she would find a way to be both.

That beautiful in-between has become her life’s work. In her new book, COOKING THE BORDERLANDS, Claudette shares 100 bold, generous recipes that take you straight into the heart of Mexican-American cooking — food shaped by Tijuana, Ensenada, Mexicali, Calexico, and the many hands, histories, and migrations that made the borderlands one of the most layered food cultures in North America.

We’ve include a copy of COOKING THE BORDERLANDS, along with ingredients inspired by Claudette’s world: Heirloom Tomatoes, Jalapeños, Piel de Sapo Melon, Hass Avocados, Bing Cherries, Sweet Limes, Borlotti Cranberry Beans, Cilantro, Lemon Cucumbers, and more. We’ve also included a mini jar of the SPECTACULAR Mole de Oaxaca, made by our Head of Kitchen Blanca Carreño, and Flour Tortillas from Sonorotown.

Everything you need to cook Chef Claudette’s Roasted Chicken and Salsa recipe, which she has generously shared with us.

This one is full of flavor and love x Richard

The first painting made for my new book was of the plumeria tree beside my pool. The color captures the sunburned feeling of that part of the garden — the bright red concrete, the green banana leaves, everything reflecting in the heat.

Twenty-seven oil paintings later, it is still my favorite. I have it hanging on the wall in my bedroom, so it’s the first thing I see when I open my eyes.

John, along with a team of incredible people, helped create PLEASURE PRINCIPLES over a year spent in the garden — making, painting, cooking, building, photographing, growing, and learning. I am so proud of this book.

And after just two weeks on pre-order, it’s off to a much bigger start than I ever imagined. I’m so grateful to John, to everyone who helped bring it to life, and to everyone who has already ordered a copy.

If you’d like one from the first printing, pre-order now on our site, Amazon, B&N, or wherever you buy books.

X Richard

The softest serve ever. Prinsesstårta Milk Bar Soap. Carefully whipped with rich, soothing Shea Butter and Raspberry Oil, then triple milled it for a luxuriously creamy lather. Finished with flavors of Sweet Almond, Marzipan, Vanilla custard, and Warm Spices. 🍦🍦🍦

Sweet treats 🎂🎂🎂 for all x

The best way to finish a day? Yuzu Magnesium Bath Salt soak? We blended bright yuzu, ancient Zechstein magnesium flakes, and sweet almond oil to calm the body, soften the skin, and clear the mind. It smells like citrus steam rising through the orchard at dusk. Sold exclusively in our Spring Subscription Box x Richard

Truly, one of the greatest things we’ve made is in the current spring subscription box. This Bergamot Citrus Curd barely got a mention from us because there was so much going on, but it’s something truly remarkable. It’s made with peak season California Bergamot whipped with a drizzle of our vivid green Olio Nuovo. It’s included with a collection of other great delicacies in our spring subscription box. X Richard

The garden, bottled so beautifully x Richard