



When to use this Mexican rub?
Explore
Mexico and all its flavours
This blend of
Mexican inspired spices is hot and full of strong flavours to enliven the
simplest of dishes!
How to get the best from your Mexican rub?
Our recipe ideas for
this Mexican rub:
·
Roast pineapple with Mexican rub: sprinkle 2 teaspoons over your
caramelized pineapple;
·
Chamoy sauce: add 2 teaspoons to your
ingredients, except the lime juice and cook for 20 minutes;
·
Mexican marinated meat: rub your meat with 2 teaspoons of
Mexican rub and olive oil, leave to marinate overnight;
·
Mexican tacos: sprinkle a pinch of Mexican rub
on your tacos before serving;
·
Michelada cocktail: dip the rim of your glass into
the juice from one lime, then roll the glass in the Mexican dry rub;
·
Fajitas: sprinkle a pinch of Mexican rub
on your fajitas before serving;
·
Mexican roast vegetables: add 2 teaspoons of Mexican rub spice mix to
vegetables before roasting or frying;
·
Mexican potato wedges: sprinkle the Mexican rub mix
over your potato wedges before roasting in the oven;
·
Mexican vinaigrette: mix a teaspoon of Mexican rub
with some oil, cider vinegar, honey to a deliciously spicy for dressing for a
salad with rice, red beans, sweetcorn, red onions, bell peppers and bacon
lardons.
Roast
pineapple with Mexican rub
Ingredients
1 pineapple;
1 vanilla pod;
2 teaspoons Mexican rub
mix;
100g brown sugar.
Method
Preheat
your plancha. Remove the skin and the center from the pineapple. Chop into
chunks. Caramelize the brown sugar in a pan then add the pineapple. Add the
Mexican rub mix and stir well. Fry your pineapple on the plancha for 5
minutes. Enjoy as a dessert or as a side with grilled meat and rice.
This mix comes to you direct from Mexico
This hot and spicy Mexican recipe
will sublime all your dishes. The fruity notes of the Cayenne pepper are
counterbalanced by the sharp, tangy bite of citrus. This mix is perfect for connoisseurs
of hot chilli flavours, as the Cayenne pepper will set your tastebuds on
fire!
Your palate will love Terre
Exotique’s Mexican rub hot mix which will bring a fresh tangy zest to your
dishes. It is hot and spicy yet fruity too, the perfect balance will add a
Mexican hint to the simplest of recipes.
The famous Mexican blend of spices
A rub, which is a
dry marinade, is a blend of spices that is rubbed onto meat before cooking.
Your palate will
love Terre Exotique’s Mexican rub hot mix which will bring a fresh tangy zest
to your dishes. It is made from paprika, lime, salt and Cayenne pepper.
The
paprika in this mix comes from the Zitava region in Slovakia. Its botanical name Capsicum annuum is part of the Solanaceae family
like bell peppers and chilli peppers. It has been cultivated in Slovakia
using traditional methods for over 100 years. Paprika, is a mild chilli
pepper from Colombia and the Southern states of the United States.
Cayenne
chilli pepper is one of the strongest chilli peppers in the world. This red
chilli pepper is also called Pili-pili and is harvested in Uganda (“the Pearl
of Africa”).
Its
scientific name is Capsicum frutescens
and is part of the Solanaceae family, like paprika. It is also grown in Madagascar,
the Democratic Republic of Congo and Zanzibar.
Where does this mix Mexican rub come from?
The story behind Mexican rub spice blend
The recipe for
Mexican dry rub was created by Horacio Fernandez in 1985. He used his
grand-mother's vinaigrette recipe for inspiration and called his new blend
Tajin, in tribute to El Tajin, the archeological site in Southern Mexico that
he had discovered on his travels.
Mexican cuisine is
renowned for its wide use of lots of spices. Chilli pepper and meat are very present in Mexico's culinary
culture, so chilli marinades are used in many recipes. The Mexican rub is a
dry marinade, which is simply rubbed onto the meat to enhance all the strong
aromas.
In the Southern States
of the U.S. when America was conquered by the Spanish and the Portuguese, they
discovered a new cooking technique used by the Indigenous people called barbacoa (barbeque).
Spices were rubbed directly on meat to enhance the flavours. Sprinkled or rubbed
on meat, the rub became a culinary tradition. Then, after the war in the fifties
this tradition spread throughout the world.
The rub spice mix is
used in South American traditional cuisine past and present.
Native country | FRANCE |
---|---|
Ingredients | paprika, lime, salt, Cayenne chilli pepper. |
Allergen | Absence |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |