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
80 gm (2.8 oz) of Spice in a Reusable Tin
0 out of 5 Heat
- Black Pepper
- Sweet Cinnamon
- Himalayan Pink Salt
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An amazingly tasty and aromatic spice blend. Sure to be a staple in our recipes moving forward.
Yucatecan Recado Rojo
The BEST taco seasoning around!! Get rid of all the other ones.
Great with fish
We use this product to pan grill swordfish and it turns out great every time.
I make a pretty good chili and since discovering the Yucatecan Recado Rojo, my Chili is even better !!!!!
Been a Teeny Tiny Spicer since 2014 when I could by them in Brattleboro Vermont, then moved to New Hampshire and had to start buying on line. As soon as I know I am running low, go right to the computer to re order new batch. Have also enjoyed the Za atar and Shepherd Mix and Afghani Spice Mix.
Yucatan Recado Tojo
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
Flavors of the Yucatan!!
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
Go-to spice blend
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.
Rojo Rojo, its off to cook we go......
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.
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.