BRZ FOOD · CHILLI & COCOA
Mexicana
Chilli and cocoa for your next taco night.
A fine seasoning inspired by Mexican mole poblano, with chilli, cocoa and warming spices. Rub it onto meat or stir it into mince, taco fillings and casseroles.
- Gluten free
- No added MSG
Follow Adriano as he seasons beef cheeks with Mexicana and turns them into tacos. The jar brings salt, chilli, cocoa and spices together.
See how to use it
CHILLI, COCOA AND A NEW WAY TO COOK
Big flavour.
Taco night sorted.
Mexicana pairs chilli and cocoa in a savoury spice blend inspired by mole poblano. Watch Adriano use it on beef cheeks, then bring the cooked meat to the table in tacos.
BEEF CHEEK TACOS WITH ADRIANO
The cut. The rub.
The cook.
Follow Adriano's beef cheek tacos video. These are the main stages, from the first coat of Mexicana to assembling the tacos.
More about the grind, timing and cooking methods
Why it works
Mexicana combines cocoa with chilli and spices for a distinctive savoury flavour. It offers a different flavour direction from a simple salt-and-pepper rub.
How to use it
Apply before grilling, roasting or smoking. You can also mix it into taco fillings, mince, casseroles or barbecue sauces.
More ways to use it
Try it in tacos, burritos, chilli con carne, pork ribs, chicken and roasted potatoes.
Beef cheek tacos with Mexicana
Adriano demonstrates Mexicana on beef cheeks, from seasoning the meat to serving the tacos.
Watch the recipe · 2:35ANOTHER WAY TO USE YOUR JAR
Put chilli con carne on the menu.
Mexicana works in a saucepan too. Our chilli recipe uses one tablespoon of the rub with 500 g beef mince, vegetables, tomatoes and black beans.
Know your seasoning.
Salt, Sugar, Herbs and Spices, Cocoa Powder, Dehydrated Vegetables and Tapioca.
About the ingredient label
Australian labelling lets herbs and spices be declared as a group when each is under 5% of the product, so a named spice can be in the jar without being listed on its own.
May contain traces of nuts. No added colours, flavours or preservatives. No genetically modified ingredients.
| Per | 100 g | 10 g serve |
|---|---|---|
| Energy | 1,000 kJ | 100 kJ |
| Carbohydrate, total | 45.3 g | 4.5 g |
| Sugars | 36.6 g | 3.7 g |
| Protein | 4.7 g | 0.5 g |
| Fat, total | 2.9 g | 0.3 g |
| Saturated | 0.9 g | 0.1 g |
| Sodium | 14,000 mg | 1,400 mg |
The nutrition panel uses a 10 g serve of seasoning. This is a label reference, not a measured dose from the beef cheek tacos video.
Read the front label
BRZ FOOD
MEXICANA
W CHILLI AND COCOA
SIGNATURE RUB
250G
A little more before you cook
Good questions. Straight answers.
What makes Mexicana different?
Mexicana combines cocoa with chilli and spices for a distinctive savoury flavour. It offers a different flavour direction from a simple salt-and-pepper rub.
How do I use Mexicana?
Apply before grilling, roasting or smoking. You can also mix it into taco fillings, mince, casseroles or barbecue sauces.
What can I cook with Mexicana?
Try it in tacos, burritos, chilli con carne, pork ribs, chicken and roasted potatoes.
How much do I use?
About 10 g per 500 g of meat, as a starting point to adjust to your own taste.
How far does one jar go?
Use about 10 g per 500 g of protein. At that rate a 250 g jar seasons around 25 serves.
This is a starting point, not a rule: adjust to taste, and to the cut and the cook.
What does it cost per 100 g?
The jar is 250 g at $18.95, which is $7.58 per 100 g.
Make it your kind of barbecue.
Add a Gringo chimichurri finish, try Xtra Mojo for your next steak, or explore the set with all four BRZ Food rubs.
