Quote:
Originally Posted by Salsacharley
Hey Gerardo, what are your secret spices? Are they really a secret? If so, please explain why you keep them secret. Thanks.
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No real secret, this is what I've been using, a couple of spoonfuls for each batch of the sauce, I also use their smoked sea salt with chile piquin flakes:
https://soyparrillero.mx/collections.../rub-del-norte
https://soyparrillero.mx/collections...oque-de-piquin
These two ingredients together can make dishes zing. Avocados/guac dig it, as do pico de gallos, as a direct rub on flesh of all types. I've even used the smoked salt for cooking pasta and the smokiness gets into the noodles.
High recommend on it.
This is my next purchase from them:
https://soyparrillero.mx/collections...llero-bbq-rubs We'll see if they have the different styles dialed-in.