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.
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