Chef Kaelin has developed a relationship with a curated list of purveyors who have a similar commitment to supplying artisanal products. Partnering with Tamoa, La Calenda will source heirloom corn from multigenerational corn growers and tortilleros in Central and Southern Mexico. Dried chiles and other fundamental ingredients will come directly from Mexico as well, including pimienta gorda, chilhuacle negro, costeño rojo, chile mixe and the leaves from the wild criollo avocado, used for cooking barbacoa. The French Laundry Culinary Garden has also added a number of traditional Mexican herbs to its program, including pipicha, pápalo and epazote. At the same time, the Garden has increased its production of chiles, including chile de agua, a pepper rarely grown in the United States. La Calenda will continue to work with established local partners, including Rancho Gordo for heirloom beans and forager Connie Green of Wineforest Wild Foods for mushrooms.