I may be from Minnesota, but I am a desert rat at heart! I first lived in the Southwest as a kid, then in my early 20s as a culinary adventure which lasted almost 6 years. Honing my passion and learning skills and was lucky enough to work with some great Chefs of the Southwest. Due to the global market and the popularity, many ingredients from the dishes of the Southwest are now available here.
I can’t wait to share these culinary adventures!
-Richard
“Sonoran Seasoning a true Essence of the Southwest”
This basic Sonoran seasoning can be made using cups, teaspoons, tablespoons or quarts. Again, most of the recipes I do were given to me from traditional cooks whom don’t really measure a thing.. It is a basic seasoning for pork, chicken and even beef to be grilled on an open flame. It truly is a taste of the Southwest.
Just mix together and keep on hand for spur of the moment BBQs:
1 part dark chili powder
1 part cumin
1 part sugar (white)
1 part black pepper
1 part salt (I like kosher or sea)
3 parts paprika
¼ part cayenne pepper
Mix and store and store for up to 4 months.
