Mexicue

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.

For all of our favourite recipes and creative ideas using Mexicue, click here.

Mexicue is made with love to deliver the flavours of authentic Tex-Mex cuisine.  We use this rub on skirt steak, chicken thighs, prawns, pork cops and eggs.  Our go-to meals are burritos, fajitas, breakfast tacos, Migas, Huevos Rancheros and many more.  Heck, we even season our guacamole with it.  Use liberally and don't be shy to explore it's versatility!

salt, natural sugar, pepper, porcini mushrooms, cumin, onion, garlic, ancho, smoked paprika, chili de arbol, mexican oregano

Cumin is the standout in this rub!  Originating from the Middle East in the  Irano-Turanian region, it has been used as a spice, a currency, and even as an element preserving mummies dating back 4000 years in Egypt!  Cumin made its way into Central America during the European Colonization by way of the Spanish and Portuguese settlers.  This spice has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness backed a distinctive nutty, peppery flavour.

Mexicue = Mexican + BBQ.  It's as simple as that.  Over the years, these two cuisines have fused together unique spices, techniques of cooking and generations of recipes.  If you ever get to travel around Texas and visit roadside smokehouses, food trucks or, even better, are invited into the la cocina, you will see where we got the inspiration for Mexicue.