A seasonal review that highlights the impact bees play in our ecosystem and cuisine, local bread sources, what’s in season, and Chef Rocio’s spring inspiration. Plus, a few of our favorite recipes.

Explore our firsthand accounts of farm-to-table gatherings, local delights in San Diego neighborhoods, and an in-depth look at chicory varieties. Dive into the story behind Garcia Organic Farm's citrus "gold" and creamy avocados.

The Fall Source Report highlights the delicious autumn flavors, fond memories of pumpkin picking at local farms, and cozy evenings with festive ales. In this season's edition, we're excited to share more about our beloved local farms and some of the best ingredients of the season.

MIHO's Summer Source Report features our sustainable sourcing program and seasonal delights from local farms. Get ready to savor the joys of summer with al fresco gatherings and delightful heirloom produce. Discover tips for creating the perfect ambiance, delicious food and drink recommendations, and explore the world of heirloom tomatoes and beans! It’s summertime and the livin’ is easy!

Discover the rich history and exceptional flavors of MIHO's new pasta & bread program featuring Anson Mills heirloom grains. Delve into the captivating story of Glenn Roberts, the visionary behind these remarkable grains, and his mission to revive Carolina Gold rice. Explore the seasonal trends at MIHO, including baby artichokes, Melogold grapefruit, pink chicory radicchio, and Parisian carrots from local farms dedicated to preserving heirloom seeds.

April’s Source Report showcases our continued commitment to quality and sustainability in our food sourcing program. Get an “egg-ucation” and discover the different types of eggs, and why they’ve been so expensive! We’re highlighting fourth generation JR Organics as one of our favorite farms in San Diego!

MIHO’s Source Report highlights the changes and updates we’re making to our food sourcing program, which is based around the well-being and sustainability of plants, animals employees, consumers and environment. March is all about meat and why it’s important to know where our food comes from.

In this month’s source report, we’re excited to announce we’ll be introducing Anson Mills heirloom ancient grains to our kitchen! We also chat a little bit more about where we source our meat and some of the delicious winter produce we’ve seen from local farms including Tutti Frutti, Gloria Tamai Farms & Polito Farms.

Our monthly source report is featuring produce from up the California coast. Last month we had beautiful chicory lettuces to juicy ripe strawberries. Yes, only in California do we get local strawberries in winter!