SEA SALT, CUMIN, SCALLIONS, GROUND CHIPOTLE PEPPERS, OREGANO & LEMONS
Holy wtf-amole! This blend’s a South o’ the Border kick in the pantalones for whatever you’re cocinaring, cochinaro! RTs great in soups, stews, fajitas, burgers, eggs, veggies—the works.
Roxy Taco is not a rub. Use it as you would salt: sprinkle, don't pour.
GUACAMOLE: 1/2 tsp for 2 avocados or to taste.
FAJITAS: 1 tbs per lb of any kind of meat + 1 tbs of oil. Marinate 2 hours. Grill with onion and peppers.
ROXY TOAST: Sprinkle over a warm piece of toast slathered with peanut butter. Seriously.
BLOODY ROXY: 2 oz tequila, 8 oz tomato juice, 1/4 tsp Roxy Taco.
ROXY BEANS: Soak a bag of dried beans overnight (any kind, but pintos and black beans are best). Drain, cover with water again, boil, skim scum, simmer 2+ hrs til soft. Drain. Add 3 cloves of sauteed garlic, 2 tbs Roxy Taco and 8 oz. chopped tomatoes.
CHILI: 1 tbs+ for every two cups of chili.
ROXY HUMMUS: Combine 1 14 oz can of chick peas, 1/4 c unsweetened (if you have it, but sweetened is OK, too) peanut butter, 1/2 tbsp Roxy Taco. Toss in a 1/4 cup cilantro. Mash or blend in a food processor. Serve as a dip, or toss it into a wrap with grilled tofu, chicken, beef, etc.
SWEET POTATOES: Heat your oven to 400 degrees, slice up the sweet potatoes into chunks, mix them with a little oil, and 1/2 tbsp of Roxy Taco per pound + a drizzle of maple syrup. Roast until the edges get nice and brown.
ROXY DEVILED EGGS: Cover 6 eggs in a pot with water that comes 1 1/2" above the tops of the eggs. Heat water to a boil, cover, cook on low for 1 minute, turn heat off, leave covered for 15 minutes, rinse under cold water for 1 minute, then peel the eggs under the cold water. Cut eggs in half length-wise, scoop yolks into a bowl and mash with 1 mashed avocado, 1 tbsp mayo (optional), and 1 tsp Roxy Taco. Spoon yolk mix back into egg white shells and sprinkle with Roxy.