We love apple picking and all (and scarf weather, and tea), but this weekend we’ve decided to spend some quality time with our daydreams of alternating icy cold sips of Sangrita and tequila. 

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Steve Sando, the founder of Rando Gordo -- now in the FOOD52 Shop! -- travels Mexico far and wide in search of the best heirloom beans, corn, and chiles.

The final installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.

The third installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.

The second installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.

The first installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.

Today: A trip to New Mexico throws Tom off balance in all the best ways -- plus, a recipe for Corn Tamales with Swiss Chard

In New Mexico the sky is bigger than the ground. When every crevice or rise on the long flat plains is your only sense of place, it is easy to feel insignificant. For me in this situation, it is best to find an anchor. Something to tie me to the dirt under my boots. A spiritual weight, so to speak.

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Fany Gerson of La Newyorkina has a tough day -- bookended by a parking ticket and a towed car! -- that is redeemed by her delicious ice creams and paletas.

Fany Gerson was born and raised in Mexico City. After attending cooking school in Mexico and at the Culinary Institute of America, she worked in kitchens worldwide, including Michelin-three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, where she developed their acclaimed modern Mexican desserts. Her cookbooks are My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats and Paletas & Aguas Frescas, both from Ten Speed Press. She started her company La Newyorkina in 2010.

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

We're sharing some of the best discoveries from our food lives. This week: We break coffee cups, eat fresh fruit in Mexico, and enjoy all kinds of desserts.