Organic Yucatecan Recado Rojo

$9.95
(5 reviews) Write a Review
Weight:
6.50 Ounces
Gift wrapping:
Options available
Net Weight / Shipping Weight:
80 gm (2.8 oz) / 185 gm (6.5 oz)

Recado Rojo provides a rich earthy flavor to the cooking of the Yucatan Peninsula.  Traditionally, this spice blend is combined with citrus juice or vinegar to make a wet rub or marinade.  We find that this blend is also delicious added straight to meats, veggies and eggs.

 

Certified USDA Organic

Certified Kosher

Gluten Free

Non-GMO

80 gm (2.8 oz) of Spice in a Reusable Tin

0 out of 5 Heat

 

  • Achiote
  • Allspice
  • Black Pepper
  • Cumin
  • Coriander
  • Oregano
  • Sweet Cinnamon
  • Clove
  • Garlic
  • Himalayan Pink Salt

5 Reviews Hide Reviews Show Reviews

  • 5
    Yucatan Recado Tojo

    Posted by Jim Clotworthy on 11th Mar 2018

    Just an amazing blend, so many flavors. I'm not culinary fluent to use the proper terms, but to me, I would say flavors are in balance with each other and compliment many different foods. Absolutely a must have for me

  • 5
    Flavors of the Yucatan!!

    Posted by Joanne B on 27th Oct 2015

    I had a recipe to make Cochinita Pibil that called for Achiote. I was happy to find this Organic Blend since the markets only sold a paste with red dye and artificial Flavors. Wow, the dish is a new favorite in my family's! Thanks

  • 5
    Go-to spice blend

    Posted by Sharon on 28th Jan 2015

    I love this spice blend and use it constantly. A favorite is to saute or grill shrimp in it and serve on a salad with avocado ranch dressing.

  • 5
    Rojo Rojo, its off to cook we go......

    Posted by Corey Fregeau on 2nd Dec 2013

    This spice blend is good for the whole family, it delivers a ton of flavor with little to no heat and makes a much better taco seasoning than anything on the market that I have experienced. No more boxed taco meals in my house!! Another case of Teeny Tiny Spice Co. saving the day one meal at a time.

  • 5
    Wonderful Blend

    Posted by Mary on 13th Aug 2013

    Last night, I made red quinoa cakes using cilantro, diced red pepper, red onion, garlic . . . At the last minute, I added a heaping tablespoon of Recado Rojo (I guess to keep the red theme going). That blend ended up being simply amazing. It definitely added a very special touch to what may otherwise have been the usual. I'm looking forward to using the other five blends I got at the same time.