Spicy Dry Rub Escondido Blend SPICE but more to the south

but more to the south of Oaxaca City in the Ocotlan area

the negro chilhuacle is one of the ingredients that makes Zocalito’s  dishes unlike those of any other restaurant

taviche chiles contribute the "dry" yet robust flavors that accent the portabella mushroom and the goat cheese

We use it in salsas

but we have them and are proud of it and their quality

Spicy Dry Rub Escondido Blend SPICE but more to the south2oz $15 4oz $25 This blend has two of the rarest chiles on earth and is named after the famous Oaxacan surf town, because both are very hot ! This blend is excellent on fish, chicken and grilled vegetables. Coat the item with the dry rub once its almost finished cooking. Allow to rest for 10 min. and serve. Dont burn the the Rub ! Red chilhuacle chiles are so rare that theyre just used for moles. Now you can use them like we do on everything !