Elote is a Mexican street food treat, and we simply can’t get enough. We made an off-the-cob version for hot dog topping for our Elote Dogs, and wow-zer, it was GOOD! This recipe is just the thing when summertime corn is coming out of your ears. The flavors and textures are simply perfection.
Elote is delectable, Mexican corn-on-the-cob street food that combines crema, mayonnaise and salty Cotija cheese. We love it so much, we decided to include it as a topping in our hot dog roundup. Sound crazy? Think again. It’s SO good!
Is it Chili Powder or Chile Powder? The answer is: it depends. Here at Red Stick Spice, when you see “Chili” Powder, that means it’s a blend—a blend of chiles, onion, garlic, paprika, salt, etc. We have a basic Chili Powder and a more robust blend called Dark la Mesa Chili Powder. When you see...
The smoky, chocolate notes of our Dark la Mesa Chili Powder along with our Blood Orange Avocado Oil make for the perfect complimentary flavors for sweet potatoes. Peeled or unpeeled, these baked sweet potato fries are a healthy alternative to deep-fried spuds. Oven roast or pop in the air fryer. Ready to take these fries...
Healthy and irresistible – we love that combo! Our Roasted Garlic Avocado Oil is the perfect compliment to the slightly tangy and satisfyingly savory Cranberry Maple Rub or our rich and spicy Dark la Mesa Chili Powder. The result is a terrific snack or side that is sure to become a suppertime staple.
Dark la Mesa Chili Powder and Espresso Sea Salt come together as the dry rub for these delicious steaks. After grilling with our Roasted Garlic Avocado Oil, the steaks get a drizzle of Dark Chocolate Balsamic Vinegar. To summarize, that’s chocolate plus chile plus coffee plus garlic. On a steak. Does it get any better?
Our Dark La Mesa Chili Powder, with its toasted notes and hints of chocolate, is a customer and staff favorite. Its unique flavor is just the thing for a pot of chili. It’s also excellent as a rub for chicken and pork. We consider it a pantry staple and a great way to bring in rich,...
I recently spent a Sunday afternoon judging the You’re Gonna Need a Bigger Bowl Chili Cookoff. I was on a panel of four judges, and after tasting 19 chilis (pass the antacid), there was one we kept dipping our spoons into. It was a deep, dark red chili that had big chunks of tender, flavorful brisket. There...