This trio of boldly flavored blends, developed in collaboration with Los Angeles Times Food, brings the zingy tastes of Southern California fusion cuisine to your kitchen.
The 3-spice collection contains:
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An L.A. Asada is what happens in countless parks and backyards across the city — a cookout with friends, family, juicy grilled meat, cold drinks, good music, summer vibes. Use as a dry rub for steaks, chops or fish. Also try it as your favorite taco seasoning: Sprinkle 1 to 2 tablespoons per pound with sautéed ground meat, or mix into calabacitas.
Size: 2.6 oz![]()
Heat index: Hot![]()
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Ingredients:Kashmiri chili, kosher salt, cumin, black pepper, wild mesquite, smoked pimentón paprika, black lime, red jalapeño chili flakes, garlic powder, onion powder, oregano buds
- Sprinkle over grilled proteins or vegetables
- Use as a dry rub for steak or calabacitas
- The perfect taco seasoning!
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Our Salty Angeleno has everything, much like that magical beer cocktail known as the Michelada itself. Use this Michelada salt to rim your cocktail glass for a burst of flavor with each sip. Or sprinkle some directly into your favorite beer for an instant Michelada hit.
Size: 3.1 oz![]()
Heat index: Medium![]()
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Ingredients:Kosher salt, panela, hot paprika, sun-dried tomato powder, black pepper, black lime, hibiscus
- Use as a salt rim for your favorite cocktail
- Sprinkle over freshly cut fruit
- Toss with sliced cucumbers for a zingy salad
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Enjoy this zing with everything! Sprinkle California Heat on eggs, stir-fries, tofu, noodles or rice. Or make your own crunchy chili crisp by heating 1 Tbsp of this blend with 4 Tbsp neutral oil over low heat, until the oil bubbles. When cool, transfer to a sealed container and store in the fridge, and spoon over anything in need of big flavor and crunch!
Size: 2.0 oz![]()
Heat index: Medium![]()
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Ingredients:Red Jalapeño, shallot, garlic, caramelized onion, smoked paprika, chipotle, Kashmiri chili, black pepper, black lime, salt, Timur pepper, lemongrass
- Great with eggs
- Sprinkle over stir fry
- Make your own crunchy chili crisp by heating 1 Tbsp of this blend with 4 Tbsp neutral oil over low heat, until the oil bubbles.
RECIPES
SOURCING
About L.A. Times Food
L.A. Times Food is the best in Southern California restaurants, recipes and food news, plus live and virtual food events. Its mission is to bring together and reignite a community of eaters and cooks who are passionate about the region’s awe-inspiring cuisines and cultures. L.A. Times Food coverage can be found at latimes.com/food and in the L.A. Times app; in the paper’s Weekend section; the Cooking and Tasting Notes newsletters; video series such as “Off Menu With Lucas Peterson” and “The Bucket List With Jenn Harris”; and the annual 101 Best Restaurants guide. In addition, Times food coverage extends to its signature food festivals, including Food Bowl, drawing chefs from around the world and all over Southern California, and the 101 Best Restaurants launch party, as well as other live events, video projects and radio appearances throughout the year. The Times’ state-of-the-art test kitchen and studio, The Kitchen at the Los Angeles Times, serves as a hub for recipe development and video production. For more, follow L.A. Times Food on Instagram, Twitter, Facebook and YouTube.
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