ROXY TACO

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IMG_5666.jpg
IMG_5660.jpg
bon-roxy.jpg
rt.png
rtjar.jpg
roxyweb.png
Screen Shot 2017-10-16 at 9.23.27 AM.png
Screen Shot 2017-10-16 at 9.26.23 AM.png
Screen Shot 2017-10-16 at 9.30.31 AM.png
Screen Shot 2017-10-16 at 9.32.03 AM.png
Screen Shot 2017-10-16 at 9.32.20 AM.png
Screen Shot 2017-10-16 at 9.43.22 AM.png
Screen Shot 2017-10-16 at 9.44.37 AM.png
Screen Shot 2017-10-16 at 9.44.59 AM.png
Screen Shot 2017-10-16 at 9.48.57 AM.png
Screen Shot 2017-10-16 at 10.05.48 AM.png
Screen Shot 2017-10-16 at 10.07.42 AM.png
Screen Shot 2017-10-16 at 10.12.08 AM.png

ROXY TACO

from 7.00

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. Top with avocado. Seriously. Do it.
BLOODY ROXY: 2 oz tequila, 8 oz tomato juice, 1/4 tsp Roxy Taco.
CHILI: 1 tbs+ for every two cups of chili.
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.
Search for more Roxy Taco recipes here.

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If you want to buy three same-sized jars, check this out.