{"title":"Mexican","description":"\u003cp\u003e\u003cstrong\u003eMexican flavour on The Rub Hub runs from the real thing to the backyard Tex-Mex version\u003c\/strong\u003e, and this shelf carries both. Cumin, dried chilli, smoked chipotle, lime and garlic are the constants — some products come straight out of a Mexican pantry, others are the Texan border-kitchen reinvention that turned those same ingredients into \"Tex-Mex.\"\u003c\/p\u003e\n\u003cp\u003eIt's built for tacos, fajitas, carne asada, nachos and grilled corn — anything that wants a hit of citrus and chilli rather than a sweet glaze. Chipotle-based rubs and pastes also work hard as a marinade base, not just a finishing seasoning.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/tajin-chilli-lime-seasoning\"\u003eTajin's Chilli Lime Seasoning\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/gran-luchito-chipotle-paste-smoky-mexican-chilli-paste-100g\"\u003eGran Luchito's Chipotle Paste\u003c\/a\u003e for the genuine Mexican imports, \u003ca href=\"\/en-nz\/products\/meat-church-dia-de-la-fajita-tex-mex-fajita-seasoning-12oz\"\u003eMeat Church's Dia de la Fajita\u003c\/a\u003e or \u003ca href=\"\/en-nz\/products\/cattlemans-grill-8-second-ride-carne-asada-seasoning\"\u003eCattleman's Grill's 8 Second Ride Carne Asada Seasoning\u003c\/a\u003e for US Tex-Mex, and Nomad Chilli Co's fermented \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml\"\u003eHabanero Roja\u003c\/a\u003e or \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eJalapeño Verde\u003c\/a\u003e hot sauces for something with real ferment depth.\u003c\/p\u003e\n\u003cp\u003eThe range spans genuine Mexican-made pantry staples through to Australian and Kiwi brands' own Tex-Mex takes — Four Monkeys BBQ, Taipan BBQ and Four Saucemen each run a Tex-Mex rub of their own — so there's a real spread between authentic and backyard, not just one lane. Heat runs from mild seasoning blends through to genuinely hot fermented sauces, with gluten free and vegan options throughout. Real heat, real lime, real Mexican flavour.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/tex-mex\"\u003eTex-Mex\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/spicy\"\u003espicy\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"butchers-axe-el-hacha-tex-mex-seasoning","title":"BUTCHERS AXE: El Hacha Tex Mex Seasoning Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm Tex-Mex spice, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, chicken, beef mince \u0026amp; pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWield the Tex-Mex axe\u003c\/h2\u003e\u003cp\u003eEl Hacha is the Butchers Axe take on Texan-Mexican flavour — tomato, paprika and warm spice built to turn a midweek mince into a taco night worth talking about. Gringo or Tejano, it's the shake that drags your barbecue south of the border without setting anything on fire. Big flavour, easy heat.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSpice leads — cumin-warm and earthy — with tomato powder bringing a savoury-sweet tang and paprika lending colour and gentle warmth. A touch of food acid keeps it bright, so it lands like a proper taco seasoning: bold, tangy and moreish rather than hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrown beef or pork mince and stir it through heavily for instant taco or burrito filling.\u003c\/li\u003e\n\u003cli\u003eRub chicken thighs and grill for smoky, Tex-Mex charred edges.\u003c\/li\u003e\n\u003cli\u003eToss through corn, black beans or wedges before roasting.\u003c\/li\u003e\n\u003cli\u003eSeason prawns and flash them hot for a quick taco topper.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA rusty red-brown blend, medium grind, flecked with dried veg and tomato. It dissolves into mince as it cooks and colours grilled meat a warm, appetising red.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Sugar, Dehydrated Vegetables, Flavour Enhancer 621, Tomato Powder, Spice Extract Paprika 160c, Food Acid 330, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/091_brisket-taco-wink.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: brown the mince hot and heavy-handed with El Hacha before it ever meets a shell. Warm a swipe of \u003ca href=\"\/en-nz\/products\/taipan-bbq-oaxaca-bbq-sauce-mild-smoky-sweet-bbq-sauce-250ml\"\u003eTaipan Oaxaca BBQ Sauce\u003c\/a\u003e into the pan for a smoky-sweet base, then finish with a spoon of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha Chilli Oil\u003c\/a\u003e for crunch and a slow-building kick. Taco night just cleared customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: El Hacha Prawn Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes from shell to getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g peeled green prawns; 1½ tbsp El Hacha Tex Mex Seasoning; 1 tbsp oil; 8 small tortillas; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns with the oil and seasoning.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 1–2 minutes a side until just pink and opaque.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the grill, load them with prawns and shredded cabbage, and squeeze lime over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424370218,"sku":"9356610000048","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-elhacha-front-t.png?v=1783309556"},{"product_id":"hardcore-carnivore-chilli-lime","title":"HARDCORE CARNIVORE: Chilli Lime (Meatchelada) Rub – 340g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-to-medium, with a bright lime tang (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, fajitas, wings, oysters, watermelon — and margarita rims\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSunshine in a shaker\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Chilli Lime is a zesty, bright seasoning built with earthy chilli powders and real lime. The heat sits at a friendly mild-to-medium so your tastebuds get all the flavour, not just the burn. (Loved the old Meatchelada seasoning? This is the upgraded version.) It's the one you reach for when you want good times on a plate.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy real lime up front, earthy chilli and paprika through the middle, and a bright, salty-sour finish. Zingy and moreish with a gentle, building warmth rather than a fierce burn.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through taco meat or fajita strips for an instant zesty, Tex-Mex hit.\u003c\/li\u003e\n\u003cli\u003eDust it over chicken wings before and after the grill for a lime-and-chilli lacquer.\u003c\/li\u003e\n\u003cli\u003eShake it over raw oysters, grilled corn or a bowl of guacamole.\u003c\/li\u003e\n\u003cli\u003eSprinkle on fresh fruit — watermelon, pineapple and mango love it — or run it around a margarita rim.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a cold beer or a michelada glass and thank yourself later.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA brick-red, citrus-flecked seasoning with a genuine lime tang and a mild-to-medium warmth. Free-running and easy to layer over just about anything.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chili Pepper, Sea Salt, Paprika, Spices, Brown Sugar, Dehydrated Garlic, Lime Powder (Citric Acid, Malic Acid, Lactic Acid, Tartaric Acid, Lime Oil, Lime Juice, Ascorbic Acid [Vitamin C], Maltodextrin, Sodium Citrate), Citric Acid, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/491_thumbs-up-chilli-lime-corn.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSunshine in a shaker — I rim a margarita with it, dust the tacos, then hit the wings. Add it late in the cook so the lime stays bright instead of baking off. Toss the wings in a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot, citrusy finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chilli Lime Chicken Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco Tuesday with a getaway car idling outside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g chicken thigh fillets; 2 tbsp Hardcore Carnivore Chilli Lime Rub, plus a pinch to finish; 8 small tortillas; 2 cups shredded cabbage; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the thighs with a splash of oil and the rub, then rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and dust with another pinch of rub.\u003c\/li\u003e\n\u003cli\u003eLoad warm tortillas with cabbage and chicken and finish with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A second dusting after the grill keeps the lime tang bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Chilli Lime (Meatchelada) best on?\u003c\/strong\u003e\u003cbr\u003eTacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the same as Meatchelada?\u003c\/strong\u003e\u003cbr\u003eYes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Chilli Lime (Meatchelada) best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is this the same as Meatchelada?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731094058,"sku":"HCCVCLIM","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-chilli-lime-340g-front.png?v=1783860877"},{"product_id":"hardcore-carnivore-tex-mex","title":"HARDCORE CARNIVORE: Tex Mex Rub – 305g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-to-medium Tex-Mex warmth (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 305g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fajitas, tacos, nachos, beef mince, beans\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eInstant Texas on anything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Tex Mex is the ultimate Texican seasoning — built for fajitas, tacos, enchiladas, nachos, picadillo and even refried beans. It's packed with dark chillies, cumin and garlic at a friendly mild-to-medium heat, so you get big, bold Tex-Mex flavour without blowing anyone's head off. Add it to just about anything for an instant south-of-the-border boost.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eEarthy dark chillies and warm cumin lead, backed by savoury garlic, onion and paprika. There's a gentle building warmth rather than a fierce burn, and a rounded, moreish depth that makes everything taste like it came off a Texan flat-top.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through beef or chicken strips for fajitas, then sear hard and pile into warm tortillas.\u003c\/li\u003e\n\u003cli\u003eSeason taco mince or picadillo as it browns for an instant taco-night flavour base.\u003c\/li\u003e\n\u003cli\u003eDust it over loaded nachos, quesadillas or a tray of potato wedges before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eStir a big spoonful through refried beans, rice or a pot of chilli con carne.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot buttered corn on the cob with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, rusty-brown seasoning flecked with chilli and cumin. Free-running and easy to layer, with a mild-to-medium heat that builds gently rather than bites.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Dehydrated Garlic and Onion, Hydrolysed Corn Protein (Hydrolysed Corn Gluten, Partially Hydrogenated Cottonseed and Soy Oil), Paprika, Disodium Inosinate and Disodium Guanylate, Black Pepper, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/519_wink-beef-fajita-skillet.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eStraight up, this is instant Texas on anything — fajita beef, taco mince, a pot of refried beans. Bloom it in a little hot oil first to wake the cumin and dark chillies up. Build the plate with a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Flat-Top Steak Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSizzle loud enough to bring the neighbours over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g skirt or rump steak; 2 tbsp Hardcore Carnivore Tex Mex Rub; 2 capsicums and 1 onion, sliced; 8 flour tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the steak with the rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest part of the grill for 3–4 minutes a side for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eMeanwhile toss the capsicum and onion in oil with 1 tsp of rub and char on the flat-top for 6–8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice the steak thinly across the grain and pile into warm tortillas with the veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slicing across the grain keeps skirt steak tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Tex Mex on?\u003c\/strong\u003e\u003cbr\u003eFajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tex Mex gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for meat?\u003c\/strong\u003e\u003cbr\u003eNot at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do I use Tex Mex on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\"}},{\"@type\":\"Question\",\"name\":\"Is Tex Mex gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\"}},{\"@type\":\"Question\",\"name\":\"Is it just for meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731126826,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-tex-mex-305g-front.png?v=1783782547"},{"product_id":"the-feedlot-mexicue","title":"THE FEEDLOT: Mexicue Tex Mex Rub – 220g","description":"\u003ch2\u003eTex-Mex in a jar\u003c\/h2\u003e\n\u003cp\u003eMexicue is The Feedlot's love letter to the roadside smokehouses and taquerias of Texas, where BBQ and Mexican cooking have blurred into one cuisine for generations. It's built to go on more or less anything, from a hot skirt steak to a Sunday morning plate of huevos rancheros.\u003c\/p\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild to medium — chile de arbol brings a building warmth, balanced by ancho's gentler depth; Hub Heat sits low-to-mid.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, pork, eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCumin and natural sugar hit first with a warm, earthy sweetness.\u003c\/p\u003e\n\u003cp\u003eAncho powder moves through the middle with a mild, raisin-like depth.\u003c\/p\u003e\n\u003cp\u003eChile de arbol and Mexican oregano close things out with a building, herby heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat skirt steak before a hot, fast grill for fajitas.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs or pork chops before grilling or pan-frying.\u003c\/li\u003e\n\u003cli\u003eSprinkle over eggs for breakfast tacos or huevos rancheros.\u003c\/li\u003e\n\u003cli\u003eDust over roasted veggies for a Tex-Mex side.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir into guacamole for a smoky, warming twist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a blue label band carrying the Mexicue name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Natural Sugar, Pepper, Porcini Mushrooms, Cumin, Onion, Garlic, Ancho, Smoked Paprika, Chili de Arbol, Mexican Oregano\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made by the brand — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/240_proud-cast-iron-cornbread.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp\u003eDarryl doesn't hand out the word \"authentic\" lightly, but Mexicue earns it — cumin and natural sugar carry the warmth up front, chile de arbol builds through the back half, and the whole thing turns breakfast eggs into something worth getting out of bed for. Reach for \u003ca href=\"\/en-nz\/products\/black-market-alabama-jama\"\u003eBLACK MARKET SPICE MERCHANTS: Alabama Jama\u003c\/a\u003e on the nights you want a different regional angle, and a squeeze of \u003ca href=\"\/en-nz\/products\/bbq-mafia-mademan-grill-ketchup\"\u003eBBQ MAFIA: Mademan Grill Ketchup\u003c\/a\u003e rounds out a proper taco spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Huevos Rancheros for the Crew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast worth getting out of the hammock for.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 onion, diced; 400g tin crushed tomatoes; 2 tsp The Feedlot Mexicue Rub; 4 eggs; 4 tortillas, warmed.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoften the onion in a little oil for 5 minutes, then add the tomatoes and rub and simmer for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eMake four wells, crack in the eggs, cover and cook 5 to 6 minutes until the whites are set.\u003c\/li\u003e\n\u003cli\u003eServe on warm tortillas with a sprinkle of extra rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Mexicue Tex Mex Rub spicy?\u003c\/strong\u003e\u003cbr\u003eIt has a mild-to-medium building heat from chile de arbol, balanced by ancho powder and cumin — not a fire-breather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Mexicue Tex Mex Rub best on?\u003c\/strong\u003e\u003cbr\u003eSteak, chicken, pork, seafood, eggs and roasted veggies — it's brilliant on breakfast tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNot formally confirmed by the brand — check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mexicue Tex Mex Rub spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a mild-to-medium building heat from chile de arbol, balanced by ancho powder and cumin — not a fire-breather.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Mexicue Tex Mex Rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Steak, chicken, pork, seafood, eggs and roasted veggies — it's brilliant on breakfast tacos.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not formally confirmed by the brand — check the physical label.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"220g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671306282,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MexicueSide.jpg?v=1687147000"},{"product_id":"fancy-hanks-taco-rub-seasoning","title":"FANCY HANKS: Taco Rub Seasoning – 90g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm spice, no real burn (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken thighs, beef mince, chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe shaker that runs the party\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's dry-rub their traditional pork ribs with this and shake it over the restaurant fries, which tells you it's doing more than tacos. Sweet, savoury and warm without being hot — it's the one you reach for when people are arriving in twenty minutes and you need dinner to look like a plan.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSugar and salt come first, then the spice blend rolls in — warm, earthy, cumin-and-paprika territory with a gentle background heat that never tips over. Vegetable powder rounds it out and keeps it savoury, and the canola oil helps it grab meat rather than bounce off. It caramelises properly on a grill, which is the point.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake it over chicken thighs and grill on the barbecue — the sugar catches and goes dark at the edges.\u003c\/li\u003e\n\u003cli\u003eDry-rub pork ribs with it the way the restaurant does, then cook them low until the bark sets.\u003c\/li\u003e\n\u003cli\u003eBrown beef mince and hit it with a heavy shake plus a splash of water for a weeknight taco filling in under ten minutes.\u003c\/li\u003e\n\u003cli\u003eShake it over hot chips instead of plain salt.\u003c\/li\u003e\n\u003cli\u003eRub a lime around the rim of a cold beer, dip it in the seasoning, and hand it over. Michelada, sorted, and the guests aren't even here yet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eRust-red and coarse enough to see the spice through it. It shakes out evenly and sticks to wet meat without needing a binder.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Salt, Spices, Rice Flour, Vegetable Powder, Canola Oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-hands-raised.png?v=1782796072\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eAnything that seasons ribs, mince and the rim of a beer glass is earning its shelf space three times over. Spoon \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e over the finished tacos, and if you're doing the ribs, inject them the night before with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Rub goes on dry meat — pat it down first or half of it ends up in the tray.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ten-Minute Taco Mince\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGuests arriving in twenty? You've got ten to spare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 2 tbsp Taco Rub Seasoning; ¼ cup water; 8 tortillas or taco shells; Lettuce, cheese and lime to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the mince in a hot pan, breaking it up, for about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the Taco Rub and water and simmer for 3 minutes until saucy and the mince is cooked through to 71°C.\u003c\/li\u003e\n\u003cli\u003eLoad the tortillas and let everyone build their own.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for tacos?\u003c\/strong\u003e\u003cbr\u003eNo. Fancy Hank's dry-rub their pork ribs with it and use it as a seasoning on their fries. Tacos are the start, not the limit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eMild. There's warm spice but no real burn — it's built for a crowd. On Hub Heat it rates 2\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use on mince?\u003c\/strong\u003e\u003cbr\u003eA heavy shake per 500g, plus a splash of water to bring it together into a sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the beer thing?\u003c\/strong\u003e\u003cbr\u003eLime around the rim, dip in the seasoning, pour a cold one. It's a Michelada shortcut and it works.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Taco Rub just for tacos?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Fancy Hank's dry-rub their pork ribs with it and use it as a seasoning on their fries. Tacos are the start, not the limit.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's warm spice but no real burn — it's built for a crowd. On Hub Heat it rates 2\/11.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"How much do I use on mince?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A heavy shake per 500g, plus a splash of water to bring it together into a sauce.\"}},{\"@type\":\"Question\",\"name\":\"What is the beer trick?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lime around the rim, dip in the seasoning, pour a cold one. It is a Michelada shortcut and it works.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259294250,"sku":"706909","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-taco-rub-seasoning-90g-front_a06fdfc3-dc20-4edf-a89c-12f163e19b4a.png?v=1792926919"},{"product_id":"black-market-magic-mex","title":"BLACK MARKET SPICE MERCHANTS: Magic Mex - 160g","description":"\u003cp\u003eSpice up your next fiesta!\u003c\/p\u003e\n\u003cp\u003eThis Mexican seasoning is perfect for tacos, burritos, fajitas or even adding to some avocado for a tasty guac!\u003c\/p\u003e\n\u003cp\u003eIt doesn't matter if it's beef, chicken fish or pork it's all going to be magic. A perfect balance of cumin, paprika and herbs with just the right amount of chilli.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe could taco-bout it all day. Instead we'll let the flavour speak for itself.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cumin Powder, Cumin Seed, Coriander Powder, Bell Pepper, Paprika, Brown Sugar, Salt, Pepper, Cinnamon, Thyme, Bay Leaf, Oregano, Chilli Flakes, Pepper, Cayenne, Citric Acid\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Low FODMAP — Magic Mex was part of Black Market's FODMAP Friendly certified range. Always check the physical label for the most accurate ingredient, allergen and dietary information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 160g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/018_corn-tongue.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTaco night just found its getaway driver. Magic Mex brings cumin, paprika and herbs with a measured chilli warmth, and it's happy on beef, chicken, fish or pork. Dust chicken thighs, grill them to 75°C, slice into warm tortillas, then finish with \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeño Verde\u003c\/a\u003e and a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e. Leftover shake goes straight in the guac.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Magic Mex Chicken Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSizzle loud enough to bring the neighbours over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, sliced into strips; 2 capsicums, sliced; 1 onion, sliced; 2 tbsp Magic Mex; 8 tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the chicken in a little oil and the Magic Mex and sit 15 minutes.\u003c\/li\u003e\n\u003cli\u003eCook the capsicum and onion on a hot plate for 5 minutes until charred.\u003c\/li\u003e\n\u003cli\u003eAdd the chicken and cook 6–8 minutes, until it reaches 75°C.\u003c\/li\u003e\n\u003cli\u003ePile into warm tortillas with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"BLACK MARKET","offers":[{"title":"Default Title","offer_id":40606630936618,"sku":"BMSCMMEX","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/8MagicMex.png?v=1711813445"},{"product_id":"smokes-seasoning-chipotle-salt-195g","title":"SMOKES SEASONING: Chipotle Salt – 195g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Spicy \u0026amp; smoky — pure chipotle warmth, no fillers (Hub Heat 7\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 195g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, wings, tacos, guacamole, chilli and fries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003ePure chipotle, straight from the shaker\u003c\/h2\u003e\u003cp\u003eNaturally smoky and spicy, this is pure chipotle with no additives to get in the way of that amazing flavour. The deep, rich colour looks the business as a garnish or finishing salt — and it goes on absolutely everything.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSmoky dried chipotle leads, backed by clean salt — earthy, warming and moreish. Genuinely spicy without being over the top, with that unmistakable smoked-chilli depth chipotle is famous for.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eFinish steaks, chicken and wings straight off the heat\u003c\/li\u003e\n\u003cli\u003eRim tacos and nachos, spike a bowl of chilli or dust over guacamole\u003c\/li\u003e\n\u003cli\u003eShower over hot fries, roast spuds and grilled corn\u003c\/li\u003e\n\u003cli\u003eSeason fish and pork for a smoky lift\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA rich, rusty-red salt flecked with parsley — free-flowing and easy to scatter. Smells like a smouldering chipotle the moment you pop the lid: smoky, spicy, no fillers.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Dehydrated chipotle pepper, salt, dehydrated parsley, canola oil, silicon dioxide (anti-caking), antioxidant (ethoxyquin).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/608_licking-lips-steak-tacos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003ePure smoked chilli in a shaker — I'd hide this one in my jacket. Rich, spicy and smoky, it finishes everything from steak to guac. Cook the meat with \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/loot-n-booty-everything-rub-all-purpose-championship-rub-397g\"\u003eLoot N' Booty: Everything Rub\u003c\/a\u003e, then glaze it late with \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Charred Corn with Chipotle Lime Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCorn on the cob, now with a smoky alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 corn cobs, husks removed; 50g butter, softened; 1 lime, zested and juiced; 1 tsp Chipotle Salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the corn over high heat for 10–12 minutes, turning, until charred in spots.\u003c\/li\u003e\n\u003cli\u003eMash the butter with the lime zest, a squeeze of juice and the Chipotle Salt.\u003c\/li\u003e\n\u003cli\u003eSlather the hot corn with the butter and finish with another pinch of salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot corn melts the butter right into every kernel, carrying the chipotle with it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGenuinely spicy without being over the top, Hub Heat 7\/11, with the smoked-chilli depth chipotle is known for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSteaks, wings, tacos, nachos, chilli, guacamole, hot fries, roast spuds and grilled corn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different to the Jalapeño Salt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis one is smoky and earthy; the jalapeño is green and grassy. Chipotle is the dried, smoked version of the same idea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre there additives?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVery few — dehydrated chipotle, salt, parsley, canola oil, an anti-caking agent and an antioxidant. It contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a rub or a finishing salt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA finishing salt. Use it off the heat so the smoke stays bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Genuinely spicy without being over the top, Hub Heat 7\/11, with the smoked-chilli depth chipotle is known for.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steaks, wings, tacos, nachos, chilli, guacamole, hot fries, roast spuds and grilled corn.\"}},{\"@type\":\"Question\",\"name\":\"How is it different to the Jalapeño Salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"This one is smoky and earthy; the jalapeño is green and grassy. Chipotle is the dried, smoked version of the same idea.\"}},{\"@type\":\"Question\",\"name\":\"Are there additives?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very few — dehydrated chipotle, salt, parsley, canola oil, an anti-caking agent and an antioxidant. It contains soy and may carry traces of gluten (wheat) and peanut.\"}},{\"@type\":\"Question\",\"name\":\"Is it a rub or a finishing salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A finishing salt. Use it off the heat so the smoke stays bright.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"Default Title","offer_id":40753651449898,"sku":"SMOSCS","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-chipotle-salt-195g-front.png?v=1783377997"},{"product_id":"carolina-smoke-chicken-pork-seasoning-250g","title":"CAROLINA SMOKE: Chicken \u0026 Pork Seasoning - 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — a wild chilli streak\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Sydney) — Carolina heritage\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621) · may contain traces of gluten, soy, peanuts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken and pork — wings to pork belly\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCarolina heat for chook and pig\u003c\/h2\u003e\u003cp\u003eThe seasoning Nick built for the two meats that made Carolina Smoke famous. Bold, zesty and with a little wild side — this is the spicy love song your wings and ribs have been waiting for, straight from a Fayetteville pitmaster now firing up Sydney.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and a whisper of sugar up front, black pepper and a genuine chilli warmth through the middle, and a moreish, umami-rich finish that clings to skin and crackling alike. Zesty, punchy, a touch wild — never shy.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eChicken wings, thighs and whole roast birds\u003c\/li\u003e\n\u003cli\u003ePork ribs, pork belly and pulled pork\u003c\/li\u003e\n\u003cli\u003eChicken and pork skewers over the coals\u003c\/li\u003e\n\u003cli\u003eTacos, burritos and fajitas; roast veg for the herbivores\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury, chilli-flecked blend with an even, free-flowing grind that shakes on clean and colours beautifully as the fat renders. 250g of everyday firepower.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, flavour enhancer (621), food acid (262), black pepper, chilli, spices, anti-caking agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621). May contain traces of gluten (wheat), soy and peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/763_sniff-pulled-pork-sandwich.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA Carolina boy who knows his chook from his pig — I respect a specialist. Dust wings and pork belly, let the chilli do its quiet work, then let the sides fight over what's left. Building a chicken empire? Smuggle in Tennessee's \u003ca href=\"\/en-nz\/products\/jack-daniels-chicken-rub-sweet-heat-poultry-rub-326g\"\u003eJack Daniel's Chicken Rub\u003c\/a\u003e and Arizona's championship \u003ca href=\"\/en-nz\/products\/loot-n-booty-gold-star-chicken-rub-championship-chicken-rub-369g\"\u003eGold Star Chicken Rub\u003c\/a\u003e for a three-way poultry heist. Full \u003ca href=\"\/en-nz\/collections\/carolina-smoke\"\u003eCarolina Smoke stash\u003c\/a\u003e here.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crackling Pork Belly Squares\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrackle you can hear from the next street.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork belly, skin on; 2 tbsp Carolina Smoke Chicken \u0026amp; Pork Seasoning; 1 tbsp salt flakes.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the skin, then leave the belly uncovered in the fridge overnight to dry out.\u003c\/li\u003e\n\u003cli\u003eSeason the meat side with the seasoning and rub the salt into the skin.\u003c\/li\u003e\n\u003cli\u003eRoast at 230°C for 30 minutes until the skin blisters, then drop to 160°C for 1–1½ hours until tender.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes and cut into squares.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dry skin plus a blast of high heat is what turns rind into crackling.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CAROLINA SMOKE","offers":[{"title":"Default Title","offer_id":42726216400938,"sku":"CS-CHPK","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CAROLINASMOKEChicken_Pork1.gif?v=1744549789"},{"product_id":"tajin-chilli-lime-seasoning","title":"TAJIN: Chilli Lime Seasoning","description":"\u003ch2\u003eTajín Chilli Lime Seasoning – Tangy Citrus Fire with a Mexican Soul\u003c\/h2\u003e\n\u003cp\u003eSay hola to the ultimate flavour flex. Tajín Clásico, the original Mexican chilli lime seasoning, delivers a bold hit of zesty lime, mild chilli warmth and sea salt sparkle that instantly lifts everything it touches. Bright, tangy and dangerously addictive, this cult-favourite blend brings that iconic Mexican street-food vibe straight to your BBQ pit, outdoor feast or kitchen bench.\u003c\/p\u003e\n\u003cp\u003eExpect a flavour explosion that balances citrus zing with gentle chilli heat, perfect for sprinkling over grilled corn, roasted chicken, seafood, avocado, mango, watermelon, chips or even your margarita rim. This seasoning doesn’t just season… it performs. From low ‘n slow BBQ to fresh summer snacks, it’s your secret weapon for instant punchy flavour.\u003c\/p\u003e\n\u003cp\u003eWhether you’re a pitmaster, taco lover or snack-hacker extraordinaire, this blend plays beautifully with grilled meats, fish tacos, pork ribs, chicken wings, salad dressings and crispy potatoes. Try it dry, mixed into butter, or dusted hot off the grill for maximum flavour impact.\u003c\/p\u003e\n\u003cp\u003eThe iconic Mexican classic, made for flavour lovers who crave bold, balanced seasoning, this blend celebrates vibrant ingredients and authentic citrus heat. Sprinkle liberally, squeeze fresh lime on top and let the flavour fireworks begin. Once you try it, your spice rack will feel naked without it.\u003c\/p\u003e\n\u003cp\u003eFresh, fiery and ridiculously versatile. Tajín Clásico is your all-rounder for BBQ, snacks and everything in between. One shake and you’ll see why this flavour has fans lining up worldwide.\u003c\/p\u003e\n\u003ch3\u003eHeat Profile\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMild heat (Hub Heat 3\/11)\u003c\/strong\u003e\u003cbr\u003eA gentle chilli warmth balanced by vibrant lime and sea salt. Designed to enhance flavour without overpowering, making it perfect for everyday use and broad appeal.\u003c\/p\u003e\n\u003ch3\u003eBest Used On\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrilled corn on the cob\u003c\/li\u003e\n\u003cli\u003eChicken wings, ribs \u0026amp; pork belly\u003c\/li\u003e\n\u003cli\u003eFish tacos \u0026amp; grilled seafood\u003c\/li\u003e\n\u003cli\u003eRoast potatoes \u0026amp; wedges\u003c\/li\u003e\n\u003cli\u003eFresh mango, pineapple \u0026amp; watermelon\u003c\/li\u003e\n\u003cli\u003ePopcorn, chips and snack platters\u003c\/li\u003e\n\u003cli\u003eMargarita and cocktail rims\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eDried chilli peppers, lime, sea salt, anti-caking agent (silicon dioxide), acidity regulator (citric acid).\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eNo declared allergens. Does not contain nuts, dairy, soy, gluten or egg.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/134_delighted-flipping-halloumi.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLime, mild chilli and a sparkle of salt: one shake and grilled corn starts acting like it's at a Mexican street stall. Char the cobs, brush with butter, then dust heavy. For wings, glaze them with \u003ca href=\"\/en-nz\/products\/taipan-bbq-loco-lime-sunday-glaze-tangy-lime-bbq-glaze-250ml\"\u003eTaipan BBQ Loco Lime Sunday Glaze\u003c\/a\u003e in the last ten minutes and hit them with this off the heat. Watermelon wedges? A few drops of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-watermelon-lemon-myrtle-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Watermelon Lemon Myrtle\u003c\/a\u003e and a pinch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chilli Lime Halloumi and Mango\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSqueaky, zesty and gone in sixty seconds.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g halloumi, sliced 1cm thick; 1 mango, sliced; 1 tbsp olive oil; 1 tsp Chilli Lime Seasoning; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the halloumi with oil and grill over high heat for about 2 minutes a side until charred.\u003c\/li\u003e\n\u003cli\u003eLay it on a plate with the mango slices.\u003c\/li\u003e\n\u003cli\u003eDust with the seasoning and squeeze the lime over just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"TAJIN","offers":[{"title":"142g","offer_id":43857977212970,"sku":"TAJ142","price":10.0,"currency_code":"AUD","in_stock":true},{"title":"400g","offer_id":43857977245738,"sku":"TAJ400","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/251126TajinCLEANAssetsTHERUBHUB_1.gif?v=1764163913"},{"product_id":"heavenly-hell-dia-de-los-muertos-habanero-margarita-hot-sauce-150ml","title":"HEAVENLY HELL: Dia De Los Muertos Habanero Margarita Hot Sauce – 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — bright habanero fire with a margarita twist\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, fish, chicken, prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFiesta in a bottle\u003c\/h2\u003e\n\u003cp\u003eDia De Los Muertos is a Habanero Margarita hot sauce — zesty lime, a whisper of tequila-style margarita and bright, fruity habanero fire, all in one Day-of-the-Dead celebration of a bottle. Multi-award-winning Heavenly Hell heat that tastes like a party and bites like one too.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp lime and a margarita-style citrus tang lead, fresh and zesty, then fruity habanero rolls in with a bright, floral heat that builds with real presence. It's a genuinely hot sauce, but the lime keeps it lively and drinkable rather than brutal — festive, tangy and moreish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over fish tacos, prawn tacos and ceviche for a zesty, limey hit.\u003c\/li\u003e\n\u003cli\u003eSplash over grilled chicken, carnitas or al pastor.\u003c\/li\u003e\n\u003cli\u003eSpoon over grilled corn (elote) with lime and cheese.\u003c\/li\u003e\n\u003cli\u003eShake into guacamole or a mango salsa to lift it.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a margarita glass or add a few drops to the drink itself.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid orange, pourable sauce with a zesty, citrus-forward nose and visible habanero. Bright and fresh in the glass, warm and lively on the tongue.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around habanero, lime and a margarita-style citrus base. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/504_cheers-chilli-margarita.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a limey habanero sauce is built for taco night. Season your fish or chicken with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e before it cooks, then finish the tacos with a bright pour of Dia De Los Muertos. Doing wings? Dust them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-chicken-peri-peri-seasoning-rub\"\u003eAtomic Chicken Peri Peri Seasoning\u003c\/a\u003e so the citrus fire lands on a proper savoury base.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Margarita Elote\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet corn with a party in its pocket.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 corn cobs, husked; 2 tbsp mayonnaise; ½ cup crumbled feta; 1 lime, cut in wedges; 2 tbsp Dia De Los Muertos hot sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the corn over high heat for 10–12 minutes, turning, until charred in spots.\u003c\/li\u003e\n\u003cli\u003eBrush hot cobs with the mayo, then roll in the feta.\u003c\/li\u003e\n\u003cli\u003eDrizzle with the hot sauce and serve with lime wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The lime-forward sauce cuts through the creamy coating and plays off the sweet char.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Hot. Habanero brings a genuine, building heat, but the lime and margarita citrus keep it bright and lively rather than overwhelming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain tequila?\u003c\/strong\u003e It's built around a margarita-style flavour profile. Whether it contains actual alcohol should be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, fish and prawns are the sweet spot — anything Mexican or citrus-loving. Also a killer on grilled corn.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot. Habanero brings a genuine, building heat, but the lime and margarita citrus keep it bright and lively rather than overwhelming.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain tequila?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is built around a margarita-style flavour profile. Whether it contains actual alcohol should be confirmed from the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, fish and prawns are the sweet spot — anything Mexican or citrus-loving. Also a killer on grilled corn.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461921206314,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BydFcyvP.png?v=1784650147"},{"product_id":"taipan-bbq-mexicana-taco-seasoning-175g","title":"TAIPAN BBQ: Mexicana – 175g","description":"\u003ch2\u003eTaco night sorted\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Mexicana is an all-natural taco seasoning for fast, flavour-packed Mexican at home. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e savoury cumin and oregano, sweet tomato, garlic and onion, with a friendly chilli warmth. Classic Tex-Mex done right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e beef and chicken mince for tacos, burritos, enchiladas and tostadas — about 2 tbsp per 500g of mince.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chilli, onion, garlic, basil, cumin seed, oregano, sea salt, tomato, pepper, parsley, lemon, thyme, coriander seed.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 175g. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/222_wide-eyes-cheese-quesadilla-pull.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTaco Tuesday, sorted before the kettle boils. Cumin, oregano and sweet tomato with a friendly chilli warmth — about 2 tablespoons per 500g of mince does the job. Brown the beef, load your shells, and finish with a splash of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeño Verde\u003c\/a\u003e and a tangle of \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eACIDE Pickled Jalapeño Onions\u003c\/a\u003e. The kids get mild, the grown-ups get the good stuff on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cheesy Beef Quesadillas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMelted cheese, crispy shell, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 2 tbsp Mexicana; ½ cup water; 1½ cups grated cheese; 4 large flour tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the mince in a hot pan for 6–8 minutes, breaking it up, until cooked through to 71°C.\u003c\/li\u003e\n\u003cli\u003eStir in the Mexicana and water and simmer 3–4 minutes until saucy.\u003c\/li\u003e\n\u003cli\u003eSpread mince and cheese over half of each tortilla, fold, and toast in a dry pan for 2–3 minutes per side until golden and gooey.\u003c\/li\u003e\n\u003cli\u003eCut into wedges and serve hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The splash of water turns the seasoning into a saucy filling that won't dry out in the pan.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513964064810,"sku":"TPN-MEXICANA-175","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-mexicana-taco-seasoning-175g-front.png?v=1787022942"},{"product_id":"taipan-bbq-outback-fiesta-oz-mex-seasoning-125g","title":"TAIPAN BBQ: Outback Fiesta – 125g","description":"\u003ch2\u003eWhere the outback meets Mexico\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Outback Fiesta is an Oz-Mex blend — smoky Mexican flavour with sweet-salty Aussie BBQ notes. All-natural, made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e smoky chipotle and Kashmiri chilli, cumin and paprika, savoury garlic and onion, rounded with sweet tomato. Bold and moreish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e beef, chicken and pork, nachos, tacos and roast veg.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, garlic, onion, Kashmiri chilli, paprika, cumin seed, pepper, basil, oregano, sugar, tomato, chipotle, parsley, lemon peel, thyme.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 125g. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/207_amazed-poutine-curds.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOutback swagger meets Mexican smoke. Chipotle, Kashmiri chilli and cumin bring the fiesta, sweet tomato keeps it friendly. Brown beef mince with a good shake, pile it over corn chips with cheese, then hit it with \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e and a spoon of \u003ca href=\"\/en-nz\/products\/flavour-spice-aztec-tomato-relish\"\u003eFlavour \u0026amp; Spice Aztec Tomato Relish\u003c\/a\u003e. Nachos night just went off the books.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Loaded Oz-Mex Nachos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne tray, many hands, zero leftovers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 2 tbsp Outback Fiesta; 400g tin black beans, drained; 200g corn chips; 2 cups grated cheese.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the mince for 6–8 minutes until cooked through to 71°C, then stir in the seasoning, beans and a splash of water and simmer 3 minutes.\u003c\/li\u003e\n\u003cli\u003eSpread half the corn chips on a tray, top with half the mince and cheese, then repeat.\u003c\/li\u003e\n\u003cli\u003eBake at 200°C for 8–10 minutes until the cheese is bubbling, then serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Layering twice means the bottom chips get just as much love as the top.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513964163114,"sku":"TPN-OUTBACKFIESTA-125","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-outback-fiesta-seasoning-125g-front.png?v=1787022944"},{"product_id":"bbq-mafia-birria-taco-broth-base-260ml","title":"BBQ MAFIA: Birria Taco Broth Base - 260ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm, savoury and spiced, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260ml — makes one big batch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef birria, quesabirria tacos, consomme, slow-cooked beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe best birria broth on earth\u003c\/h2\u003e\u003cp\u003eBBQ Mafia’s Birria Taco Broth Base is your shortcut to restaurant-style birria at home. Mix it with beef and slow-cook to a rich, deep-red consomme with tender shredded meat — the base for dip-and-crisp quesabirria tacos that taste like you spent all day on them.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeep, savoury and beefy up front, warm dried-chilli and spice through the middle, finishing rich and moreish. All the complexity of a long-simmered birria, from one bottle.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMix with beef (chuck or shin) and water, then slow-cook until the meat shreds and the broth turns deep red.\u003c\/li\u003e\n\u003cli\u003eShred the beef, dip tortillas in the fatty consomme and crisp them on a hot pan for quesabirria.\u003c\/li\u003e\n\u003cli\u003eServe a bowl of consomme on the side for dipping.\u003c\/li\u003e\n\u003cli\u003eSpoon the broth over rice or noodles for a quick, rich bowl.\u003c\/li\u003e\n\u003cli\u003eRogue move: use the leftover consomme as the base of a killer beef ramen.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA concentrated, deep-red liquid base — pour, mix with beef and water, and let time do the rest.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Water, salt, spices, tomato paste, dehydrated vegetables, sugar, minced garlic, honey, thickeners (1422, 415), acidity regulators (260, 330), preservatives (202, 211), flavours, herb extracts. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/599_dipping-birria-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eBirria’s all about patience — low, slow, and don’t rush the shred. Save that fatty consomme for dipping, that’s the whole trick. Season the beef first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e, then put a bowl of \u003ca href=\"\/en-nz\/products\/tracklements-mango-chilli-chutney\"\u003eTracklements Mango \u0026amp; Chilli Chutney\u003c\/a\u003e on the table for a sweet-spicy hit alongside the tacos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Dip-and-Crisp Quesabirria\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe broth is the treasure. Don't tip it out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg beef chuck, cut into 5cm chunks; 1 bottle Birria Taco Broth Base; Water as directed on the bottle; 12 small corn tortillas; 200g grated cheese.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCombine the beef, broth base and water in a covered pot and cook at 160°C in the oven for 3–3½ hours until the beef shreds.\u003c\/li\u003e\n\u003cli\u003eShred the beef and skim some of the red fat from the top of the broth.\u003c\/li\u003e\n\u003cli\u003eDip each tortilla in the fat, lay it in a hot pan, add cheese and beef, fold and crisp 2 minutes a side.\u003c\/li\u003e\n\u003cli\u003eServe with a cup of hot consomme for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat do I need to add?\u003c\/strong\u003e Beef (chuck or shin) and water — the base does the flavour, you just slow-cook it down.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — warm and spiced, more savoury depth than chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is quesabirria?\u003c\/strong\u003e Tacos dipped in the fatty birria consomme, filled with the shredded beef and cheese, then crisped on a hot pan.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515592372266,"sku":"BIRRIABROTH","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-birria-taco-broth-base-260ml-front-clean.png?v=1785163414"},{"product_id":"emus-rub-taco-rub-110g","title":"EMUS RUB: Taco Rub - 110g","description":"\u003ch2\u003eBin the supermarket sachet\u003c\/h2\u003e\u003cp\u003eThis is the taco mix that retires every shop-bought packet in your pantry. Emu's Rub Taco does the heavy lifting across the whole Mexican-night spread.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e a proper savoury taco spice blend built to season the lot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e taco fillings of meat, chicken or fish, plus nachos and homemade corn chips.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to use:\u003c\/strong\u003e brown your mince or protein and stir the mix through, or dust over Lebanese bread for crispy chips.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Rub Hub curates this one as your go-to for Mexican night, done properly.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/138_joyful-ladling-chili.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBin the supermarket sachet: this jar runs the whole Mexican night. Brown the mince, stir it through and load the shells, or dust Lebanese bread and bake it into crispy chips. Top the lot with \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eAcide Pickled Jalapeño Onions\u003c\/a\u003e and a splash of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeño Verde Fermented Hot Sauce\u003c\/a\u003e. Contraband nachos, sorted, and the sachet never saw it coming.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe taco night upgrade nobody saw coming.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g firm white fish fillets; 2 tbsp Emu's Rub Taco; 8 small tortillas; 2 cups shredded cabbage; 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the fish dry, brush with a little oil and coat both sides with the rub.\u003c\/li\u003e\n\u003cli\u003eCook on a hot grill plate for 3–4 minutes a side until it flakes easily and reads 63°C.\u003c\/li\u003e\n\u003cli\u003eFlake into warm tortillas with the cabbage and finish with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A hot plate gives the spice a quick crust without drying out the fish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"EMUS RUB","offers":[{"title":"Default Title","offer_id":44517430165546,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Taco-Mix.jpg?v=1782784217"},{"product_id":"four-saucemen-jalapeno-sweet-orange-rub-300g","title":"FOUR SAUCEMEN: Jalapeno \u0026 Sweet Orange Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — citrusy jalapeño with a proper kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, skirt steak tacos, fish, scallops, crayfish and hot wings\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSunshine and heat in one shaker\u003c\/h2\u003e\u003cp\u003eThis is the jar that makes taco night an event. Bright sweet orange up top, a proper jalapeño kick underneath — the Jalapeno \u0026amp; Sweet Orange Rub brings sunshine and fire to chicken, seafood and anything headed for a warm tortilla.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty sweet-orange citrus leads, then a building jalapeño heat with a savoury base to hold it together. Fruity and fiery at once — lively rather than punishing, but it doesn't hold back.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub chicken or hot wings and grill hard for a citrus-chilli crust.\u003c\/li\u003e\n\u003cli\u003eSeason skirt steak for tacos and char it fast.\u003c\/li\u003e\n\u003cli\u003eDust scallops, crayfish or firm white fish before searing.\u003c\/li\u003e\n\u003cli\u003eMix through panko to crumb fish for a zesty coating.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA bright, flecked blend with visible chilli and citrus notes; medium grind that lifts and clings to grilled and seared foods.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, salt, jalapeño powder, orange peel, spices, citric acid (330), vegetable oil, natural flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/828_thumbs-jalapeno-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eBright citrus, then a jalapeño kick that means it — taco night's new headliner. Rub chicken or skirt steak, char it hard, then build the tacos with a smear of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e and a lash of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e. Heat that tastes like sunshine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Citrus-Chilli Skirt Steak Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco night, but it brought a getaway car.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 700g skirt steak; 3 tbsp Jalapeno \u0026amp; Sweet Orange Rub; 12 small tortillas; 1 cup shredded cabbage; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak all over with the rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over a very hot fire for 3–4 minutes a side, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thinly across the grain and pile into warmed tortillas with cabbage and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Skirt is all about the slice: cutting across the grain makes it tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526841036842,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-jalapeno-front.png?v=1783438476"},{"product_id":"four-saucemen-hawkes-bay-lime-ancho-chilli-300g","title":"FOUR SAUCEMEN: Hawkes Bay Lime \u0026 Ancho Chilli - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — mellow, smoky ancho warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients listed below; allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, seafood and — the winner — tacos\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eZest and smoke, balanced just right\u003c\/h2\u003e\u003cp\u003eSome rubs shout; this one charms. Bright Hawkes Bay lime meets mellow, smoky ancho chilli for a rub that lands squarely in the friendly zone — enough warmth to keep things interesting, enough zest to keep them lively. Tacos have found their new best mate.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty lime up front, then a soft, smoky ancho warmth that builds slowly and never tips into fire. Savoury and citrusy underneath — rounded, moreish and genuinely easy to like.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub chicken thighs or wings and grill for a smoky, citrus crust.\u003c\/li\u003e\n\u003cli\u003eSeason a pork shoulder or chops before a slow cook.\u003c\/li\u003e\n\u003cli\u003eDust prawns or firm fish before a quick sear.\u003c\/li\u003e\n\u003cli\u003eLoad it into tacos — this is where it truly shines.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA rust-red, flecked blend with a citrus-and-smoke aroma; medium grind that clings to grilled and seared foods.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sea salt, brown sugar, sugar, spices, dehydrated vegetable protein, food acids (330, 262), anti-caking agent (551), Hawke's Bay lime powder, vegetable oil, lime extract, spice extract, herb extract, flavour. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/510_savouring-ancho-lamb-cutlets.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eLime up front, then a slow, smoky ancho warmth that never tips into fire — the friendly end of the chilli scale. Rub chicken thighs or pork, char them up, and load the tacos with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e and a splash of \u003ca href=\"\/en-nz\/products\/danny-balboas-fight-sauce-hot-sauce\"\u003eDanny Balboas Fight Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lime-Ancho Prawn Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive minutes on the grill, five seconds on the plate.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g peeled green prawns; 2 tbsp Hawkes Bay Lime \u0026amp; Ancho Chilli; 8 small tortillas; 1 avocado, sliced; Sour cream to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns with a splash of oil and the rub.\u003c\/li\u003e\n\u003cli\u003eGrill or pan-sear over high heat for 1–2 minutes a side until just pink and firm.\u003c\/li\u003e\n\u003cli\u003eLoad into warm tortillas with avocado and a dollop of sour cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Prawns cook fast, so a rub with this much flavour does the job a long marinade would.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526841626666,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-hawkes-bay-front.png?v=1783438480"},{"product_id":"meat-church-dia-de-la-fajita-tex-mex-fajita-seasoning-12oz","title":"MEAT CHURCH: Dia de la Fajita – Tex-Mex Fajita Seasoning (340g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Citrusy and savoury, not hot (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef \u0026amp; chicken fajitas, grilled veg, prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eDía de la Fajita: the fajita seasoning for taco night's easiest win\u003c\/h2\u003e\n\u003cp\u003eMeat Church Día de la Fajita is a citrus-forward Tex-Mex fajita seasoning from Matt Pittman's Meat Church in Waxahachie, Texas, made for beef and chicken fajitas, grilled veg and prawns. It's built around a bright hit of lemon and garlic rather than the usual chilli-forward approach, and it earns its keep well beyond taco night.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and garlicky on the front, built on dehydrated garlic and onion with classic Tex-Mex spice underneath. The middle carries a genuine citrus lift from lemon juice powder — bright rather than sour, the thing that makes this taste distinctly like a fajita seasoning and not just a generic Mexican blend. It finishes clean and aromatic, with the papain and bromelain doing quiet double duty as natural tenderisers on the meat as much as on the palate. There's real spice here, but almost no chilli heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason beef skirt or chicken thigh before a hot, fast sear or grill — this is a high-heat, short-cook seasoning, built for the sizzle, not a long smoke.\u003c\/li\u003e\n\u003cli\u003eToss grilled capsicum and onion in it straight off the flat-top for a fajita veg mix that tastes like it's been marinating for hours.\u003c\/li\u003e\n\u003cli\u003eDust prawns right before they hit a hot pan — the citrus note works especially well against seafood.\u003c\/li\u003e\n\u003cli\u003eSeason roasted or air-fried potato wedges with it for a Tex-Mex side that has no business being that good.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a michelada glass with it instead of plain salt for a citrusy, savoury kick with your Sunday session.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm-toned, citrusy blend that's fine and free-running, so it's easy to build up in light, even layers rather than dumping it on. A light hand goes a long way — this is a seasoning built to season, not to bury the meat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spices, dehydrated garlic and onion, lemon juice powder, spice extractives, papain, bromelain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/194_delight-sour-cream-brisket-taco.png?v=1783006830\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA pinch of this on sizzling chicken and the whole street knows it's taco night. Dress the meat with a spoon of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co's Jalapeño Verde\u003c\/a\u003e to bring the fresh green heat, then finish the plate with \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboa's Snake Oil\u003c\/a\u003e for a citrusy, pineapple-lime kick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sizzling Skirt Steak Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe whole street will know it's fajita night.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g beef skirt steak; 2 tbsp Día de la Fajita, plus a pinch; 2 capsicums and 1 onion, sliced; 8 tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak 30 minutes ahead.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 3–4 minutes a side, rest 5 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003eMeanwhile cook the capsicum and onion on a hot flat-top for 6–8 minutes, toss with a pinch more seasoning and load into warm tortillas with the steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Skirt is built for hot and fast — slicing across the grain keeps it tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs Día de la Fajita spicy?\u003c\/h3\u003e\n\u003cp\u003eNot really — it sits at Hub Heat 2\/11, citrusy and savoury rather than hot. If you want more heat on the plate, add a chilli-forward salsa or hot sauce after cooking.\u003c\/p\u003e\n\u003ch3\u003eWhat can I use it on besides fajitas?\u003c\/h3\u003e\n\u003cp\u003eGrilled veg, prawns, roasted potatoes and anything else heading toward a taco or burrito. The citrus note works particularly well on seafood.\u003c\/p\u003e\n\u003ch3\u003eIs it gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eHow much should I use?\u003c\/h3\u003e\n\u003cp\u003eGo light and build up — it's a fine, free-running blend designed to season rather than coat, so a light, even dusting on the meat before it hits the heat is usually enough.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the Día de la Fajita shaker?\u003c\/h3\u003e\n\u003cp\u003e340g (12oz), made in Waxahachie, Texas. It's labelled gluten free with no MSG.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"Is Día de la Fajita spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not really - it sits at Hub Heat 2\/11, citrusy and savoury rather than hot. If you want more heat on the plate, add a chilli-forward salsa or hot sauce after cooking.\"}},\n    {\"@type\": \"Question\", \"name\": \"What can I use it on besides fajitas?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Grilled veg, prawns, roasted potatoes and anything else heading toward a taco or burrito. The citrus note works particularly well on seafood.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much should I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Go light and build up - it's a fine, free-running blend designed to season rather than coat, so a light, even dusting on the meat before it hits the heat is usually enough.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the Día de la Fajita shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"340g (12oz), made in Waxahachie, Texas. It's labelled gluten free with no MSG.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529645879338,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-dia-de-la-fajita-tex-mex-seasoning-12oz-front_280a9808-7ea1-4ba3-9847-889aa4ba040e.png?v=1786049688"},{"product_id":"meat-church-texas-chili-seasoning-chili-con-carne-mix-8oz","title":"MEAT CHURCH: Texas Chili Seasoning – Chili Con Carne Mix (227g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Chilli-forward warmth, not a scorcher (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 227g pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Texas chili, chilli con carne, chilli dogs, nachos\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTexas Chili Seasoning: five big pots of proper Texas red, one bag\u003c\/h2\u003e\n\u003cp\u003eMeat Church Texas Chili Seasoning is a chili con carne seasoning mix from Matt Pittman's Meat Church in Waxahachie, Texas, made for Texas chili, chilli con carne, chilli dogs and nachos. It's the shortcut to deep, meaty, properly seasoned chili without a cupboard full of jars — one 227g bag does roughly five batches of Meat Church's own Texas Chili recipe.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eChilli pepper leads, earthy and rich rather than sharp. Savoury salt and a solid hit of garlic fill out the middle, and warm spices round the finish into that slow-simmered, brick-red depth you want from a pot that's been on all afternoon. Built warm, not blow-your-head-off — add fresh chillies if you want it to bite back.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe label's starting point is about 4 teaspoons per 450g of meat — brown your mince or cubed chuck, season, then simmer low and slow until it's thick enough to stand a spoon in.\u003c\/li\u003e\n\u003cli\u003eSmoke a chuck roast, cube it and finish it in the pot for a brisket-style chili with real smoke through it.\u003c\/li\u003e\n\u003cli\u003eSpoon it over snags in a soft roll with grated cheese and sliced jalapeños for chilli dogs that disappear fast.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through a tin of beans or a pan of nachos mince for a weeknight upgrade with zero effort.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, rusty-red powder that dissolves straight into the pot — no gritty bits, just even colour and seasoning through the whole batch. Packed in a black stand-up pouch.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chili pepper, spices, salt, dehydrated garlic, silicon dioxide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 227g (8oz). \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHand-picked by The Rub Hub — see the full \u003ca href=\"\/en-nz\/collections\/meat-church\"\u003eMeat Church range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-blow-spoon.png?v=1782796072\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eFive pots of proper Texas chili out of one bag — that's the kind of maths a smuggler respects. Season the beef with \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eHoly Cow\u003c\/a\u003e first for a deeper cook, bring the Cajun edge with \u003ca href=\"\/en-nz\/products\/meat-church-holy-voodoo-seasoning\"\u003eHoly Voodoo\u003c\/a\u003e, or keep it all-purpose with \u003ca href=\"\/en-nz\/products\/meat-church-the-gospel-all-purpose-bbq-rub\"\u003eThe Gospel\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow hot is Meat Church Texas Chili Seasoning?\u003c\/h3\u003e\n\u003cp\u003eMedium — Hub Heat 5\/11. It's chilli-forward and warming rather than fiery, so most of the family can handle it. Add fresh or dried chillies if you want more kick.\u003c\/p\u003e\n\u003ch3\u003eHow much do I use?\u003c\/h3\u003e\n\u003cp\u003eThe pack suggests about 4 teaspoons per 450g of meat, and one 227g bag makes roughly five batches of Meat Church's Texas Chili recipe.\u003c\/p\u003e\n\u003ch3\u003eIs it gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — it's labelled gluten free and MSG free. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eCan I use it for an Aussie-style chilli con carne?\u003c\/h3\u003e\n\u003cp\u003eYes. It's a chilli con carne mix at heart — chili pepper, spices, salt and garlic — so it works in a classic beef mince chilli as well as a chunky Texas-style chili. The pack recommends about 4 teaspoons per 450g of meat.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How hot is Meat Church Texas Chili Seasoning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium - Hub Heat 5\/11. It is chilli-forward and warming rather than fiery, so most of the family can handle it. Add fresh or dried chillies if you want more kick.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The pack suggests about 4 teaspoons per 450g of meat, and one 227g bag makes roughly five batches of Meat Church's Texas Chili recipe.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - it is labelled gluten free and MSG free. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I use it for an Aussie-style chilli con carne?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a chilli con carne mix at heart — chili pepper, spices, salt and garlic — so it works in a classic beef mince chilli as well as a chunky Texas-style chili. The pack recommends about 4 teaspoons per 450g of meat.\"}}\n  ]\n}\n\u003c\/script\u003e\n","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529646305322,"sku":"MEAT_CHURCH_TEXAS_CHILI_SEASONING","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-texas-chili-seasoning-227g-front-v2.png?v=1793975715"},{"product_id":"nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Habanero Roja Fermented Hot Sauce – 148ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — fruity habanero warmth that builds rather than bites (Hub Heat 7\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, grilled beef and pork, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one that started it all\u003c\/h2\u003e\n\u003cp\u003eHabanero Roja is Nomad Chilli Co's original — a fermented take on a Mexican salsa roja, built from local produce and the best imported chillies the crew could get their hands on. Every batch goes through a six-week ferment for real depth, not just heat. Triple silver-medal winner across the 2024 Tasmanian, Melbourne Royal and Sydney Royal food awards, and the sauce that sold out in a fortnight when it first appeared.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe mango and sweet carrot lead in, warm and tropical. The middle brings smoky chipotle, guajillo and pasilla depth, and the finish is a clean, fruity habanero heat that builds rather than bites — savoury, tangy and moreish, never harsh.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over carne asada or grilled steak tacos and let the fruity heat cut the richness.\u003c\/li\u003e\n\u003cli\u003eSwirl through slow-cooked pork before it hits the tortillas.\u003c\/li\u003e\n\u003cli\u003eFold a splash into scrambled eggs or a breakfast burrito.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for empanadas, quesadillas or grilled corn.\u003c\/li\u003e\n\u003cli\u003eLoosen with a little olive oil and lime for an instant taco-night dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep red, pourable sauce with a smooth, lightly textured body — thick enough to cling to a taco, loose enough to drizzle. Fermentation gives it a mellow, rounded tang under the chilli.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, onion, habanero, guajillo, pasilla, mango, carrot, chipotle, brown sugar, garlic, ginger, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Habanero Roja?\u003c\/strong\u003e It sits at a hot Hub Heat 7\/11 — a fruity, building habanero heat balanced by mango and carrot, so it's warming rather than punishing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Habanero Roja gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Habanero Roja on?\u003c\/strong\u003e It's built for tacos, grilled beef and pork, eggs and anything off the grill — a Latin-style finishing sauce with real fermented depth.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/662_shh-habanero-hot-sauce.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the jar that turns a midweek taco night into a proper event. Char your meat with \u003ca href=\"\/en-nz\/products\/butchers-axe-el-hacha-tex-mex-seasoning\"\u003eButchers Axe El Hacha Tex Mex Seasoning\u003c\/a\u003e, spoon \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e alongside, and let the Roja land last — it's a finisher, so hit it after the cook, not during.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Roja Carne Asada Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHot grill, cold drink, red sauce last.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g skirt or flank steak; 1 lime, juiced; 2 tbsp olive oil; 8 small tortillas; 2 tbsp Habanero Roja, plus extra to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the steak with lime juice, oil, salt and pepper and sit 30 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 3–4 minutes a side, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thin against the grain and pile into warm tortillas with diced onion and coriander.\u003c\/li\u003e\n\u003cli\u003eSpoon Habanero Roja over each taco to finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Habanero Roja?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It sits at a hot Hub Heat 7\/11 — a fruity, building habanero heat balanced by mango and carrot, so it's warming rather than punishing.\"}},{\"@type\":\"Question\",\"name\":\"Is Habanero Roja gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Habanero Roja on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for tacos, grilled beef and pork, eggs and anything off the grill — a Latin-style finishing sauce with real fermented depth.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538508214314,"sku":"NMC-HS-HR-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml-front.png?v=1783378517"},{"product_id":"nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Jalapeño Verde Fermented Hot Sauce – 148ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — fresh green jalapeño (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, grilled chicken, seafood, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe bright green all-rounder\u003c\/h2\u003e\n\u003cp\u003eJalapeño Verde is Nomad's fermented take on a roasted salsa verde — tangy tomatillos, green jalapeño and a hit of pineapple, all through a six-week ferment. It's the fresh, zippy counterpoint to the red sauces, and a Silver and Bronze medallist across the 2024 Melbourne Royal and Sydney Royal food awards.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, green and lively up front — tomatillo and coriander with a sweet lift of pineapple. Green cayenne and jalapeño bring a gentle, grassy heat through the middle, and it finishes clean and tangy, made to wake a dish up rather than set it alight.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over fish tacos or grilled prawns for instant zing.\u003c\/li\u003e\n\u003cli\u003eDrizzle across roast chicken and charred corn.\u003c\/li\u003e\n\u003cli\u003eStir through sour cream or yoghurt for a quick verde crema.\u003c\/li\u003e\n\u003cli\u003eDress grilled vegetables, tostadas or a burrito bowl.\u003c\/li\u003e\n\u003cli\u003eUse as a marinade splash on chicken thighs before they hit the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid green, pourable sauce with a fresh, lightly textured body. The ferment keeps it tangy and rounded rather than raw and sharp.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatillo, onion, jalapeño, pineapple, green cayenne, guajillo, pasilla, coriander, ginger, brown sugar, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Jalapeño Verde?\u003c\/strong\u003e It's a medium Hub Heat 5\/11 — a fresh, grassy green heat that's approachable for most palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Jalapeño Verde gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Jalapeño Verde on?\u003c\/strong\u003e It's ideal on fish tacos, grilled chicken and seafood, roast veg and anything that wants a bright, tangy lift.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/684_wink-green-sauce-tacos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a green one, and this fresh tomatillo-and-pineapple number is the pick. Roast a chook rubbed in \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning Rub\u003c\/a\u003e, finish the plate with a smear of \u003ca href=\"\/en-nz\/products\/fancy-hanks-banana-ketchup-sauce\"\u003eFancy Hanks Banana Ketchup\u003c\/a\u003e, then splash the Verde over the top — sauce goes on after the cook, never during.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Verde Crema Prawn Tostadas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGreen, zippy and gone in four bites.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g green prawns, peeled; 4 tostadas; ½ cup sour cream; 2 tbsp Jalapeño Verde; 1 avocado, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir the Jalapeño Verde through the sour cream to make a quick verde crema.\u003c\/li\u003e\n\u003cli\u003eOil and season the prawns and grill over high heat for 2 minutes a side, until just opaque.\u003c\/li\u003e\n\u003cli\u003eSpread crema on each tostada and top with avocado and prawns.\u003c\/li\u003e\n\u003cli\u003eFinish with an extra splash of Verde and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Jalapeño Verde?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a medium Hub Heat 5\/11 — a fresh, grassy green heat that's approachable for most palates.\"}},{\"@type\":\"Question\",\"name\":\"Is Jalapeño Verde gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Jalapeño Verde on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's ideal on fish tacos, grilled chicken and seafood, roast veg and anything that wants a bright, tangy lift.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538510082090,"sku":"NMC-HS-JV-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml-front.png?v=1783378520"},{"product_id":"nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Tamarind Gold Fermented Hot Sauce – 148ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet-sour with a habanero kick (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, stir-fries, pork, dipping\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eNomad's most-decorated bottle\u003c\/h2\u003e\n\u003cp\u003eTamarind Gold is the crew's top seller and their most awarded sauce — double gold at the 2024 Tasmanian and Melbourne Royal food awards, plus a Sydney Royal silver. It takes the signature fermented chilli blend and folds in rich, sticky tamarind for a sweet-sour hit unlike anything else on the shelf.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet and tangy up front from tamarind and mango, then the signature habanero-guajillo-pasilla blend builds a warm, smoky middle. It finishes with a moreish sweet-and-sour twang and a medium heat — think a smarter, deeper answer to sriracha or buffalo sauce.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze pork belly or ribs in the last few minutes of the cook.\u003c\/li\u003e\n\u003cli\u003eToss through a beef or chicken stir-fry for instant tang.\u003c\/li\u003e\n\u003cli\u003eSpoon over tacos, bao or rice bowls.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for spring rolls, dumplings or wings.\u003c\/li\u003e\n\u003cli\u003eWhisk into a dressing with oil and lime for slaws and grain bowls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy amber-gold sauce, pourable but with body — thick enough to glaze, loose enough to dip. Fermentation rounds out the tamarind's natural sourness.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, onion, tamarind, habanero, guajillo, pasilla, mango, carrot, chipotle, brown sugar, garlic, ginger, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Tamarind Gold?\u003c\/strong\u003e It's a balanced medium Hub Heat 5\/11 — the sweet-sour tamarind leads and a habanero warmth follows, so heat and flavour share the spotlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tamarind Gold gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Tamarind Gold on?\u003c\/strong\u003e It shines on pork, in stir-fries, over tacos and as a dipping sauce — anywhere you'd reach for sriracha but want more depth.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/787_shhh-tamarind-tacos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler's swiped a lot of jars in his time; this gold one he keeps. Rub a rack of ribs with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-squealer-bbq-rub-275g\"\u003eBBQ Mafia The Squealer Pork Rub\u003c\/a\u003e, mop them late with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then serve the Tamarind Gold on the side for dipping. Brush the sauce thin in the last fifteen minutes so it glazes instead of burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tamarind Gold Beef Stir-Fry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet-sour swagger in under ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g rump steak, sliced thin; 1 red capsicum, sliced; 1 onion, sliced; 1 tbsp soy sauce; 3 tbsp Tamarind Gold.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSear the beef in a smoking-hot oiled wok for 1–2 minutes, then remove.\u003c\/li\u003e\n\u003cli\u003eStir-fry the capsicum and onion for 3 minutes.\u003c\/li\u003e\n\u003cli\u003eReturn the beef, add the soy and Tamarind Gold and toss 1 minute until glossy.\u003c\/li\u003e\n\u003cli\u003eServe over rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Tamarind Gold?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a balanced medium Hub Heat 5\/11 — the sweet-sour tamarind leads and a habanero warmth follows, so heat and flavour share the spotlight.\"}},{\"@type\":\"Question\",\"name\":\"Is Tamarind Gold gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Tamarind Gold on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It shines on pork, in stir-fries, over tacos and as a dipping sauce — anywhere you'd reach for sriracha but want more depth.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538511228970,"sku":"NMC-HS-TA-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml-front.png?v=1783378524"},{"product_id":"nomad-chilli-co-reaper-roja-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Reaper Roja Fermented Hot Sauce – 148ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Very hot — Carolina Reaper heat (Hub Heat 9\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Grilled beef, tacos, anything that can take the heat\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe hottest jar in the hold\u003c\/h2\u003e\n\u003cp\u003eReaper Roja is Nomad's fiercest sauce — the original Roja blend cranked up with Carolina Reaper, one of the hottest chillies on earth. Local produce meets imported Mexican chilli, six weeks of ferment give it real flavour under the fire, and it took Silver at the 2024 Melbourne Royal food awards. This one is for chilliheads who still want a sauce worth tasting.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMango and tomato sweetness lands first, then habanero, guajillo and pasilla build the familiar Roja depth — before the Carolina Reaper arrives and takes over with a serious, lingering Hub Heat 9\/11 burn. Fruity and smoky, then genuinely fierce.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAdd a few drops to slow-cooked beef, chilli con carne or birria.\u003c\/li\u003e\n\u003cli\u003eStir a little into a taco filling to lift the whole batch.\u003c\/li\u003e\n\u003cli\u003eBlend into a marinade for grilled steak or wings — a small amount goes a long way.\u003c\/li\u003e\n\u003cli\u003eSpike a bloody mary or a pot of beans.\u003c\/li\u003e\n\u003cli\u003eDare a mate; keep the milk handy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep red, pourable sauce that looks just like the original Roja — right up until it bites. Start with a drop, not a dash.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, onion, habanero, guajillo, pasilla, Carolina reaper, mango, carrot, chipotle, brown sugar, garlic, ginger, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Reaper Roja?\u003c\/strong\u003e It's a genuine Hub Heat 9\/11 — built on Carolina Reaper, it's Nomad's hottest sauce and best treated a drop at a time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Reaper Roja gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Reaper Roja on?\u003c\/strong\u003e Use it sparingly to fire up slow-cooked beef, tacos, chilli, marinades and anything on the grill that can carry serious heat.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/512_fanning-reaper-pizza.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eHandle this cargo with respect. Coat a brisket in \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and smoke it low till it probes like butter, then let the table add heat with a drop of Reaper Roja and a smear of \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungo's Habanero Ketchup\u003c\/a\u003e. A drop at a time — this one doesn't negotiate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reaper Roja Bloody Mary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA brunch drink with a warning label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 60ml vodka; 150ml tomato juice; 1 tbsp lemon juice; Pinch of celery salt and cracked pepper; 2–4 drops Reaper Roja.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFill a tall glass with ice.\u003c\/li\u003e\n\u003cli\u003eAdd the vodka, tomato juice, lemon juice, celery salt and pepper and stir well.\u003c\/li\u003e\n\u003cli\u003eAdd Reaper Roja two drops at a time, tasting as you go.\u003c\/li\u003e\n\u003cli\u003eGarnish with a celery stick and a lemon wedge.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Reaper Roja?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a genuine Hub Heat 9\/11 — built on Carolina Reaper, it's Nomad's hottest sauce and best treated a drop at a time.\"}},{\"@type\":\"Question\",\"name\":\"Is Reaper Roja gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Reaper Roja on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Use it sparingly to fire up slow-cooked beef, tacos, chilli, marinades and anything on the grill that can carry serious heat.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538511327274,"sku":"NMC-HS-RR-150","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-reaper-roja-fermented-hot-sauce-148ml-front.png?v=1783378526"},{"product_id":"nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g","title":"NOMAD CHILLI CO: Salsa Macha Mexican Chilli Oil – 150g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — a slow, smoky creep (Hub Heat 7\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts, sesame and sulphites — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, roast meats and veg, eggs, noodles\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMexico's crunchy chilli oil, Nomad-style\u003c\/h2\u003e\n\u003cp\u003eSalsa macha is the nutty, crunchy cousin of the hot sauce world, and Nomad's version nails it — roasted peanuts, pepitas and a blend of dried Mexican chillies suspended in aromatic oil. Textured, smoky and deeply savoury, with a slow heat that creeps rather than slaps.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eToasty and nutty first from roasted peanuts, pepitas and sesame, then smoky depth from árbol and morita chillies, fried garlic and shallots. A whisper of native lemon myrtle lifts it, and a slow, smoky heat (Hub Heat 7\/11) builds and lingers. Spoon the oil and the crunch together.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over tacos, roast meats or grilled vegetables.\u003c\/li\u003e\n\u003cli\u003eDrizzle across fried eggs or avocado toast for crunch and heat.\u003c\/li\u003e\n\u003cli\u003eStir through noodles, dumplings or fried rice.\u003c\/li\u003e\n\u003cli\u003eFinish a pizza or a bowl of pasta with a spoonful.\u003c\/li\u003e\n\u003cli\u003eDollop onto smashed potatoes or roasted pumpkin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eAn aromatic red-brown oil packed with visible chilli flakes, seeds and chopped nuts that settle at the bottom — give it a stir and spoon out both the oil and the crunch.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canola oil, árbol chilli, morita chilli, red chilli, peanuts, pepitas, sesame seed, fried shallots, apple cider vinegar, fried garlic, lemon myrtle, sea salt, pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts, sesame seed and sulphites. No gluten-containing ingredients listed (gluten friendly). Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Salsa Macha?\u003c\/strong\u003e It's a hot Hub Heat 7\/11 — a slow, smoky heat that creeps up rather than hits hard, balanced by nutty, savoury depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain nuts?\u003c\/strong\u003e Yes — it contains peanuts and sesame seed, and sulphites. Always check the physical label if you have an allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use chilli oil on?\u003c\/strong\u003e Almost anything — tacos, roast meats and veg, eggs, noodles, dumplings, pizza and pasta. Stir it first, then spoon over both the oil and the crunch.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/767_wink-chilli-oil-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis jar's the finishing move on a whole plate of cargo. Season a steak with \u003ca href=\"\/en-nz\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e, mop it with \u003ca href=\"\/en-nz\/products\/elk-creek-country-wing-sauce\"\u003eElk Creek Country Wing Sauce\u003c\/a\u003e, then spoon the crunchy chilli oil over the top to finish — and keep it handy for tomorrow's eggs. Stir the jar first so you get oil and crunch both.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Salsa Macha Smashed Potatoes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch on crunch. That's the whole plan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 2 tbsp olive oil; 1 tsp flaky salt; 2–3 tbsp Salsa Macha, stirred.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes for 15 minutes until tender, then drain.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray, drizzle with oil and salt.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 25 minutes until crisp-edged.\u003c\/li\u003e\n\u003cli\u003eSpoon Salsa Macha over, oil and crunch both, and serve hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Salsa Macha?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a hot Hub Heat 7\/11 — a slow, smoky heat that creeps up rather than hits hard, balanced by nutty, savoury depth.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain nuts?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it contains peanuts and sesame seed, and sulphites. Always check the physical label if you have an allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use chilli oil on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Almost anything — tacos, roast meats and veg, eggs, noodles, dumplings, pizza and pasta. Stir it first, then spoon over both the oil and the crunch.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538515685418,"sku":"NMC-HC-SM-150","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g-front.png?v=1783378537"},{"product_id":"nomad-chilli-co-the-classics-trio-fermented-hot-sauce-bundle-3-x-148ml","title":"NOMAD CHILLI CO: The Classics Trio Fermented Hot Sauce Bundle – 3 x 148ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium across all three (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 3 x 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, grilled meats, eggs, dipping\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe signature trio, together and saving\u003c\/h2\u003e\n\u003cp\u003eNomad's three signature fermented hot sauces in one bundle — the perfect way to meet the range, and a saving on buying them one at a time. Award-winning, small-batch and handmade in Ballarat, it's a ready-made gift for the chilli lover or the ideal starter set for your own fridge.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml\"\u003e\u003cstrong\u003eHabanero Roja\u003c\/strong\u003e\u003c\/a\u003e (148ml) — the fiery original, fruity habanero balanced with sweet mango.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003e\u003cstrong\u003eJalapeño Verde\u003c\/strong\u003e\u003c\/a\u003e (148ml) — zesty, tangy salsa verde with jalapeño and pineapple.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml\"\u003e\u003cstrong\u003eTamarind Gold\u003c\/strong\u003e\u003c\/a\u003e (148ml) — the multi-gold-medal top seller, rich and sweet-sour with tamarind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSet all three out for taco night and let everyone pick their heat.\u003c\/li\u003e\n\u003cli\u003eMatch the sauce to the plate — Verde on seafood, Roja on beef, Tamarind on pork.\u003c\/li\u003e\n\u003cli\u003eWork through them on eggs, grilled meats, rice bowls and dipping.\u003c\/li\u003e\n\u003cli\u003eGive the box as a gift for the hot-sauce fan who has everything.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Varies by sauce — see each individual product for the full statement. All three are naturally fermented with local produce and imported chillies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed across the trio (gluten friendly). Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statements — always check the physical labels.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Classics Trio?\u003c\/strong\u003e Three 148ml fermented hot sauces — Habanero Roja, Jalapeño Verde and Tamarind Gold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the bundle?\u003c\/strong\u003e All three sit at a medium Hub Heat 5\/11 — Verde is fresh and green, Roja fruity, Tamarind Gold sweet-sour — so there's a flavour for everyone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good as a gift?\u003c\/strong\u003e Yes — it's a presentation-ready set and a saving on buying the three sauces separately, ideal for any chilli lover.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/800_cheers-sauce-trio.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThree jars in one run — the Smuggler approves of efficiency. Season a spread with \u003ca href=\"\/en-nz\/products\/boars-night-out-white-lightning-award-winning-all-purpose-seasoning-411g\"\u003eBoars Night Out White Lightning\u003c\/a\u003e, keep a jar of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table, then let the trio do the talking across the plate. Match the sauce to the meat and no one leaves unhappy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Three-Sauce Taco Bar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEveryone picks their poison. Politely.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef skirt steak; 400g white fish fillets; 500g pork shoulder steaks; 16 small tortillas; Shredded cabbage, lime and coriander.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason everything with salt and pepper; grill the beef hot and fast, the pork until it reaches 63°C, and the fish until it flakes.\u003c\/li\u003e\n\u003cli\u003eRest the meats 5 minutes, then slice the beef and pork thin and flake the fish.\u003c\/li\u003e\n\u003cli\u003eLay it all out with tortillas and fillings.\u003c\/li\u003e\n\u003cli\u003eMatch the sauces: Habanero Roja on the beef, Tamarind Gold on the pork, Jalapeño Verde on the fish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's in the Classics Trio?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three 148ml fermented hot sauces — Habanero Roja, Jalapeño Verde and Tamarind Gold.\"}},{\"@type\":\"Question\",\"name\":\"How hot is the bundle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"All three sit at a medium Hub Heat 5\/11 — Verde is fresh and green, Roja fruity, Tamarind Gold sweet-sour — so there's a flavour for everyone.\"}},{\"@type\":\"Question\",\"name\":\"Is it good as a gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's a presentation-ready set and a saving on buying the three sauces separately, ideal for any chilli lover.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538518732842,"sku":null,"price":42.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-classics-trio-bundle-front-open.jpg?v=1783473432"},{"product_id":"gran-luchito-chipotle-paste-smoky-mexican-chilli-paste-100g","title":"GRAN LUCHITO: Chipotle Paste – 100g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — a little goes a long way\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mexico\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, pulled pork, tacos, fajitas\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe smoky Mexican all-rounder that gets into everything\u003c\/h2\u003e\n\u003cp\u003eGran Luchito's Chipotle Paste is the \"Great Little Fighter's\" knockout punch — a thick, glossy chilli paste handmade in Mexico from a secret blend of chipotle and rare Mexican chillies. One spoonful adds serious smoky depth to just about anything you cook. Warning: it's the kind of jar you end up adding to everything.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt builds in three acts: smokiness from the slow-smoked chipotle first, then a mellow sweetness from caramelised onion and dark agave, and finally the heat kicks in. Rich, jammy and glossy, with a proper chilli punch — a little goes a long way.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it straight into steak or chicken before they hit the grill.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through chilli con carne, curries or a pot of beans.\u003c\/li\u003e\n\u003cli\u003eCook slow 'n low with pulled pork or brisket for smoky depth.\u003c\/li\u003e\n\u003cli\u003eSpread onto fajitas, or spice up huevos rancheros of a weekend.\u003c\/li\u003e\n\u003cli\u003eRogue move: blend with sour cream or mayo for a smoky taco sauce or dip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, dark-red, glossy paste — jammy and concentrated rather than pourable. Made to be spooned in a little at a time and stirred, rubbed or spread.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Blend of Mexican Chillies (of which Chipotle 7%), Safflower Oil, Onions, Dark Agave Nectar, Balsamic Vinegar, Garlic, Spirit Vinegar, Salt, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan. Handmade in Mexico. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/129_joyful-stirring-gumbo.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp\u003eIf I could only smuggle one Mexican jar past the border, this'd be a contender — smoky, sweet then hot, in that order, and it turns a midweek dinner into something worth talking about. A teaspoon rubbed into steak or stirred through a chilli does the work of a whole spice rack. Handmade in Mexico, and you can taste it. For pulled pork tacos, rub the shoulder with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e, stir a spoon of this through the shredded meat and finish with \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e. — Darryl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Chipotle Chilli con Carne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne spoon does the work of a whole spice rack.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 750g beef mince; 1 onion, diced; 2 tbsp Gran Luchito Chipotle Paste; 400g tin crushed tomatoes; 400g tin kidney beans, drained.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the mince and onion in a heavy pot for 8–10 minutes, until the mince is cooked through.\u003c\/li\u003e\n\u003cli\u003eStir in the chipotle paste and cook 1 minute until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and beans and simmer gently for 30–40 minutes, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eTaste, and add another teaspoon of paste if you want more heat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Frying the paste for a minute wakes up the smoke before the tomatoes go in.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e It's got a proper kick — strong heat that builds, though the smoky-sweet flavour leads. Start with a little and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I actually use it for?\u003c\/strong\u003e Almost anything savoury — steak, chicken, pulled pork, chilli, tacos, fajitas, eggs, even blended into a creamy dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e Yes — all natural and vegan. Always check the physical label for the latest.\u003c\/p\u003e","brand":"GRAN LUCHITO","offers":[{"title":"Default Title","offer_id":44597158477866,"sku":"GRANLUCHITO-CHIPOTLE-PASTE-100","price":10.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/buy_gran_luchito_mexican_chipotle_chilli_paste_australia.png?v=1784490702"},{"product_id":"gran-luchito-chipotle-fajita-taco-mix-smoky-mexican-seasoning-30g","title":"GRAN LUCHITO: Chipotle Fajita \u0026 Taco Mix – 30g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — smoky rather than fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 30g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-blended in Mexico\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, fajitas, grilled meat, veggies\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTaco night, sorted in one shake\u003c\/h2\u003e\n\u003cp\u003eGran Luchito's Chipotle Fajita \u0026amp; Taco Mix is smoky Mexican flavour in a jar — a proper hand-blended seasoning built on 65% chipotle chilli. No fillers-first supermarket sachet here: it's beautifully balanced with Mexican oregano, coriander and lime, ready to turn any midweek dinner into a Mexican feed.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, smoky chipotle leads (that's the dried, smoked red jalapeño), rounded out with earthy Mexican oregano, fresh-tasting coriander, a squeeze of lime and smoked salt. Savoury and aromatic with a gentle, warming heat rather than a fiery one.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub over chicken, beef or veg before they hit the grill or pan.\u003c\/li\u003e\n\u003cli\u003eStir through mince for the best taco meat you'll make at home.\u003c\/li\u003e\n\u003cli\u003eSeason fajita strips of steak, chicken or capsicum and onion.\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast veg, corn or wedges for a smoky lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over popcorn or hot chips.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA fine, reddish-brown seasoning blend, heavy on real chipotle. A little brings big smoky depth — season to taste as you go.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chipotle Chilli (65%), Smoked Salt, Lime, Mexican Oregano, Coriander, Garlic, Guajillo, Epazote, Paprika.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, no added sugar. Hand-blended in Mexico. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/033_lobster-surprise.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp\u003eForget the sad little supermarket sachet — this is the real deal, two-thirds actual chipotle and blended in Mexico. Smoky, aromatic and mild enough for the whole crew, it turns mince into a taco filling worth fighting over. Keep a jar by the stove; you'll burn through it faster than you'd think. Finish each taco with a splash of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboa's Snake Oil\u003c\/a\u003e and a few \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eAcide Pickled Jalapeño Onions\u003c\/a\u003e. — Darryl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Chipotle Prawn Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSeafood, smuggled south of the border.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g green prawns, peeled; 2 tsp Chipotle Fajita \u0026amp; Taco Mix; 1 tbsp oil; 8 small tortillas, warmed; 2 cups shredded cabbage and 1 lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns in oil and the taco mix.\u003c\/li\u003e\n\u003cli\u003eGrill or pan-fry over high heat for about 2 minutes a side until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eLoad the tortillas with cabbage and prawns and squeeze over the lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e Only mildly — it's about smoky, aromatic flavour more than heat, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e Roughly a heaped tablespoon per 500g of meat for tacos, or a good sprinkle over veg. Adjust to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e Yes — all natural, vegan and no added sugar. Always check the physical label for the latest.\u003c\/p\u003e","brand":"GRAN LUCHITO","offers":[{"title":"Default Title","offer_id":44597160968234,"sku":"GRANLUCHITO-CHIPOTLE-TACO-30","price":8.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/gran_luchito_mexican_chipotle_fajita_taco_mix_taco_seasoning_6529fbc3-7789-4898-b86f-d63ab3088882.png?v=1784490831"},{"product_id":"cattlemans-grill-8-second-ride-carne-asada-seasoning","title":"CATTLEMAN'S GRILL: 8 Second Ride Carne Asada Seasoning – 283g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — cayenne-led, a genuine kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10 oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No MSG, no chemical preservatives, no anti-caking agents (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Skirt and flank steak, beef short rib, chicken thighs, grilled corn\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eEight seconds is all you get\u003c\/h2\u003e\n\u003cp\u003eCarne asada lives and dies on a hard, fast sear over coals — thin beef, big heat, no hiding. This is Cattleman's Grill's answer to it: a spicy blend built on red peppers, cayenne, garlic and onion that takes the flame without turning bitter. Named for the eight seconds a rider has to stay on the bull, and it carries about the same amount of restraint.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRed pepper and cayenne come first — bright, warm, unmistakably chilli-forward. Garlic and onion fill the middle and give it the savoury backbone that stops the heat from being the only note. The finish is dry and lingering rather than sweet, which is exactly why it crusts so well on thin cuts over direct fire.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub skirt or flank steak with a little oil, coat it heavily, and rest it thirty minutes before it hits a screaming charcoal grill — two to three minutes a side, then slice hard against the grain.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs the night before, uncovered in the fridge, so the surface dries and the crust sets properly.\u003c\/li\u003e\n\u003cli\u003eWork a spoonful through beef mince for tacos or burger patties instead of seasoning the outside only.\u003c\/li\u003e\n\u003cli\u003eDust grilled corn while it is still hot and wet with butter, then squeeze lime over the top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, rust-red blend with visible chilli flake and pale grains of garlic and onion running through it. Coarse enough to build real texture on a thin steak, which is the whole point on a fast, hot cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (per Cattleman's Grill):\u003c\/strong\u003e Salt, cayenne pepper, red pepper, garlic, onion, and spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Cattleman's Grill state no MSG, no chemical preservatives and no anti-caking agents across the range. Gluten status not confirmed from a published statement — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/516_holding-high-carne-asada-tacos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery coal-fired cook needs one shaker with a temper, and this is it. Get the grill properly hot and leave the steak alone — flipping thin beef every ten seconds is how you end up with grey meat and no crust. Bring it home with \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e and a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e alongside the tortillas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coal-Seared Carne Asada Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFast, hot and over before the buzzer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g skirt steak; 2 tbsp 8 Second Ride; 1 tbsp oil; 8 small tortillas; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the steak with oil, coat heavily with the seasoning and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over screaming-hot coals for 2–3 minutes per side, leaving it alone between flips.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thinly against the grain and pile into warm tortillas with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slicing across the grain keeps thin skirt steak tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is 8 Second Ride?\u003c\/strong\u003e\u003cbr\u003eMedium. Cattleman's Grill describe it as a spicy blend built on red peppers and cayenne — noticeable heat, but balanced by garlic and onion rather than pure fire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat cuts suit carne asada seasoning?\u003c\/strong\u003e\u003cbr\u003eThin, fast-cooking beef: skirt, flank and thinly sliced short rib. It also works well on chicken thighs and through beef mince for tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eNo. Cattleman's Grill state that they do not use MSG, chemical preservatives or anti-caking agents in any of their blends.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is 8 Second Ride?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. Cattleman's Grill describe it as a spicy blend built on red peppers and cayenne - noticeable heat, but balanced by garlic and onion rather than pure fire.\"}},{\"@type\":\"Question\",\"name\":\"What cuts suit carne asada seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thin, fast-cooking beef: skirt, flank and thinly sliced short rib. It also works well on chicken thighs and through beef mince for tacos.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Cattleman's Grill state that they do not use MSG, chemical preservatives or anti-caking agents in any of their blends.\"}}]}\u003c\/script\u003e","brand":"CATTLEMAN'S GRILL","offers":[{"title":"Default Title","offer_id":44615115407402,"sku":"CG-8SECONDRIDE-283G","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cattlemans-grill-8-second-ride-carne-asada-seasoning-283g-front.png?v=1785973432"},{"product_id":"four-monkeys-bbq-tex-mex-rub","title":"FOUR MONKEYS BBQ: Tex-Mex Rub – 280g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — chilli, cumin and garlic with a bold Tex-Mex kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 280g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed; contains natural beef flavour (flavour enhancer 621) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, steak, chicken wings, grilled vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTaco night just found its ringer\u003c\/h2\u003e\n\u003cp\u003eThe one that was quietly doing the rounds at markets before it ever hit a shelf. Four Monkeys' Tex-Mex takes the salt-sweet backbone the range is known for and swings it south of the border — chilli, cumin and garlic stacked into a bold, zesty blend that makes everything it touches taste like a proper cook-up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic and cumin lead with a warm, earthy depth. Chilli powder brings a building kick that stops well short of punishing, and a touch of sweetness rounds the finish so it lacquers rather than just coats. Bold and zesty, with the kind of savoury base that makes a second taco feel compulsory.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason beef mince hard for tacos or a burrito bowl — a teaspoon per 500g, and let it toast in the pan.\u003c\/li\u003e\n\u003cli\u003eRub it into chicken thighs or wings before the grill for smoky Tex-Mex heat with a caramelised edge.\u003c\/li\u003e\n\u003cli\u003eDust a hanger or skirt steak, sear it hot and slice across the grain for fajitas.\u003c\/li\u003e\n\u003cli\u003eToss corn cobs, potato wedges or cauliflower in oil and this rub, then char until the edges catch.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips with a squeeze of lime and a little crumbled feta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, russet blend flecked with chilli and cumin — a medium grind that stays free-running thanks to the rice bran oil. It grips wet meat without clumping and blooms fast in a hot pan.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, garlic, chilli powder, cumin, other mixed spices, natural beef flavour (621), rice bran oil\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains natural beef flavour (621), so it is not vegetarian. Allergens and traces — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/517_jaw-drop-loaded-nachos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler runs this one on taco night and lets it do the heavy lifting. Season the mince hard, char some corn alongside, and build the plate high. Rim the glass — or the plate — with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-chilli-lime\"\u003eHardcore Carnivore Chilli Lime (Meatchelada)\u003c\/a\u003e for a citrus-salt hit, then spoon \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor Jalapeno \u0026amp; Tequila Relish\u003c\/a\u003e over the top for the fresh, boozy kick that ties the whole plate together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tex-Mex Skirt Steak Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSizzle loud enough to bring the neighbours over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g skirt steak; 2 tbsp Four Monkeys Tex-Mex Rub; 1 tbsp oil; 2 capsicums and 1 onion, sliced; 8 flour tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steak and rub it all over; leave 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over very high heat for 3 minutes a side, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eChar the capsicum and onion on the hot plate with a pinch of rub for 6–8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice the steak thinly across the grain and load the tortillas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I put it on?\u003c\/strong\u003e\u003cbr\u003eTacos, fajitas, grilled steak, wings and charred vegetables — it is a bold all-rounder built for Tex-Mex night.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — the ingredient list includes natural beef flavour (621). It is declared on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium. A warm chilli kick that builds rather than blows your head off — enough to notice, mild enough for the whole table.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What do I put it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tacos, fajitas, grilled steak, wings and charred vegetables — it is a bold all-rounder built for Tex-Mex night.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the ingredient list includes natural beef flavour (621). It is declared on the label.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium. A warm chilli kick that builds rather than blows your head off — enough to notice, mild enough for the whole table.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":44616811806762,"sku":"FMR006","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-tex-mex-rub-280g-front.png?v=1784921811"},{"product_id":"cobra-chilli-red-jalapeno-chilli-sauce-medium-medium-jalapeno-chilli-sauce-250ml","title":"COBRA CHILLI: Red Jalapeño Chilli Sauce Medium | Medium Jalapeño Chilli Sauce | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — 20% Jalapeño + 10% Cayenne chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia (95% Australian ingredients)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, burritos, nachos, eggs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe everyday Mexican-style sauce that belongs on the table\u003c\/h2\u003e\n\u003cp\u003eRed Jalapeño is the sauce for the taco truck run and the Tuesday night burrito bowl alike — green jalapeños and fresh cayenne chilli give it a genuine Mexican character, built for cooks who want a reliable, properly flavoured medium sauce they'll reach for constantly.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and sweet onion form a savoury base, with garlic and cumin bringing a warm, earthy backbone. Jalapeño and cayenne chilli carry the mid-to-back palate with a genuine, building medium heat and a distinctly Mexican aroma, finished with a touch of white pepper.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash over tacos, burritos or nachos as the everyday table sauce\u003c\/li\u003e\n\u003cli\u003eStir through scrambled eggs or a breakfast burrito\u003c\/li\u003e\n\u003cli\u003eMix into burger sauce or mayo for a Mexican-style kick\u003c\/li\u003e\n\u003cli\u003eUse as a base for a quick salsa or bean dip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA rich, red sauce with a slightly chunky texture from the fresh chilli, tomato and onion.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Tomato, Fresh Jalapeño Chilli (20%), Fresh Cayenne Chilli (10%), Fresh Onion, Sugar, Vinegar, Fresh Garlic, Sea Salt, Cumin Seed, White Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian. Made with 95% Australian ingredients — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/142_wide-eyes-pouring-cheese-nachos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTaco Tuesday, sorted. Season chicken thighs with \u003ca href=\"\/en-nz\/products\/butchers-axe-el-hacha-tex-mex-seasoning\"\u003eButchers Axe El Hacha Tex Mex\u003c\/a\u003e, grill them over medium coals, chop and pile into tortillas, then splash Red Jalapeño over the lot. A little \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeno BBQ Sauce\u003c\/a\u003e on the chicken first adds a sticky, sweet layer underneath. Tell 'em you made it. Tell 'em nothing else.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cheat's Bean Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive minutes from pantry to party.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 x 400g tin refried beans; ½ cup grated cheese; 2 tbsp Red Jalapeño; Corn chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the beans and sauce together in a small pan.\u003c\/li\u003e\n\u003cli\u003eTop with the cheese, cover until melted, and serve with corn chips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Red Jalapeño Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — 20% Jalapeño + 10% Cayenne chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Red Jalapeño Chilli Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on tacos, burritos, nachos, eggs, burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Red Jalapeño Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten Free, Vegan, Vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Red Jalapeño Chilli Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia (95% Australian ingredients). Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Red Jalapeño Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — 20% Jalapeño + 10% Cayenne chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Red Jalapeño Chilli Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on tacos, burritos, nachos, eggs, burgers.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Red Jalapeño Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten Free, Vegan, Vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Red Jalapeño Chilli Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia (95% Australian ingredients). Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818784944170,"sku":"CCS250RJ","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-red-jalapeno-chilli-sauce-medium-250ml-front.png?v=1789070012"},{"product_id":"four-saucemen-birria-taco-seasoning-80g","title":"FOUR SAUCEMEN: Birria Taco Seasoning - 80g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Bold, rich flavour, gentle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 80g (makes 12 tacos)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Packed in New Zealand from imported and local ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No allergen statement on the label (made with rice flour); contains flavour enhancer 635\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Slow-cooked cubed beef for birria tacos and consommé\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBirria night, sorted\u003c\/h2\u003e\u003cp\u003eThe queue-round-the-block taco truck favourite, made in your own kitchen. The Four Saucemen have packed it all into one fragrant, bold blend so all you bring is the beef, the cheese and the appetite. One 80g pack, one slow cooker, 12 proper birria tacos.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeep, rich and savoury — spices, sea salt, tomato, onion and garlic build a broth that stains your fingers red and has everyone going back to dunk one more time. Bold up front, mellow and meaty by the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBirria tacos — slow-cook 1kg cubed beef (blade steak, cross cut or oyster blade works best) with the whole packet and 900ml of water until it falls apart.\u003c\/li\u003e\n\u003cli\u003eDunk corn tortillas in the consommé, fill, fold and pan-fry for that cheese pull.\u003c\/li\u003e\n\u003cli\u003eServe a small bowl of the cooking liquid on the side — that’s your consommé.\u003c\/li\u003e\n\u003cli\u003eFinish with diced raw onion, fresh coriander, a squeeze of lime and your favourite hot sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the pack\u003c\/h2\u003e\u003cp\u003eA fragrant, finely ground seasoning mix that turns slow-cooking water into a deep red, rich birria broth. Bold, rich flavour from the pack — want more kick? Bring the hot sauce to the table.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Spices, sea salt, dehydrated vegetables (tomato, onion, garlic), rice flour, sugar, herbs, yeast extract, flavours, flavour enhancer (635).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNutrition (per 100g):\u003c\/strong\u003e Energy 1072kJ, protein 8.4g, fat 3.8g (saturated \u0026lt;1g), carbohydrate 43.5g (sugars 17.9g), sodium 9249mg. 4 servings of 20g per pack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e The label carries no allergen statement and no gluten-free claim. Store in a cool, dry place. Recipes can change — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cp\u003eBirria’s the taco that ruined every other taco for us. This blend does the hard yards — just give it time in the slow cooker and good cheese. Want more heat at the table? Splash on \u003ca href=\"\/en-nz\/products\/four-saucemen-buffalo-wing-sauce-500ml\"\u003eFour Saucemen Buffalo Wing Sauce\u003c\/a\u003e, or keep the Mexican theme rolling with \u003ca href=\"\/en-nz\/products\/four-saucemen-hawkes-bay-lime-ancho-chilli-300g\"\u003eHawkes Bay Lime \u0026amp; Ancho Chilli\u003c\/a\u003e on your next fish taco night. The full range lives in \u003ca href=\"\/en-nz\/collections\/four-saucemen\"\u003eThe Four Saucemen collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Slow Cooker Birria Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMakes 12. The taco truck can wait.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 pack Four Saucemen Birria Taco Seasoning (80g); 1kg cubed beef (blade steak works best); 900ml water; Mexican or mozzarella cheese; 12 small yellow corn tortillas; diced raw onion, fresh coriander, lime and your favourite hot sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eAdd the beef, 900ml of water and the whole seasoning packet to a slow cooker on low for 5–6 hours, or a stove-top pot on low for 4–5 hours, until the beef is tender and falling apart.\u003c\/li\u003e\n\u003cli\u003eShred the beef and keep the cooking liquid hot — that’s your consommé.\u003c\/li\u003e\n\u003cli\u003eDunk a corn tortilla in the consommé and lay it in a medium-to-hot frying pan. Add beef to one half, then onion, cheese, coriander, a squeeze of lime and hot sauce.\u003c\/li\u003e\n\u003cli\u003eFold in half and fry gently until the cheese starts to melt, then flip to cook the other side.\u003c\/li\u003e\n\u003cli\u003eServe with a small bowl of consommé for dipping. Enjoy. Repeat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The long, low cook breaks the beef down and turns the water into a rich, silky consommé — the dunk is the whole point.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":67793724702772,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-birria-taco-front.png?v=1792669853"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/origin_mexican_medallion.png?v=1786365485","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/mexican.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}