Mexicue
Description
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In Texas, BBQ and Mexican food aren't two different things. They're Tuesday and Wednesday.
After 15 years in Austin eating both — sometimes at the same table — Mexicue was born. Chile de Arbol for heat. Ancho for depth. Cumin and natural sugar for that unmistakable Tex-Mex warmth. It's the rub we use most in our own kitchen. On taco mince, in enchiladas, on chicken, stirred into sauces. It goes everywhere.
If Cattle Call is our BBQ soul, Mexicue is our heart.
Available in 220g or bulk bags.
Recipes
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Less
For all of our favourite recipes and creative ideas using Mexicue, click here.
Ingredients
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salt, raw sugar, pepper, porcini mushrooms, cumin, onion, garlic, ancho, smoked paprika, chili de arbol, mexican oregano
Description
In Texas, BBQ and Mexican food aren't two different things. They're Tuesday and Wednesday.
After 15 years in Austin eating both — sometimes at the same table — Mexicue was born. Chile de Arbol for heat. Ancho for depth. Cumin and natural sugar for that unmistakable Tex-Mex warmth. It's the rub we use most in our own kitchen. On taco mince, in enchiladas, on chicken, stirred into sauces. It goes everywhere.
If Cattle Call is our BBQ soul, Mexicue is our heart.
Available in 220g or bulk bags.
Recipes
For all of our favourite recipes and creative ideas using Mexicue, click here.
Ingredients
salt, raw sugar, pepper, porcini mushrooms, cumin, onion, garlic, ancho, smoked paprika, chili de arbol, mexican oregano
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