Tampico Spice Company
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Recipes - Side And Pasta Dishes

Serves 6
  • 1 cup uncooked rice
  • 1 small green bell pepper, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon Tampico's ground black pepper
  • Salt to taste
  • 2 1/2 cups chicken/beef stock
  • 1 cup canned French-fried onion rings (optional)
  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  2. In a smokerproof fish dish, combine the rice with the bell pepper, celery, onion, Worchestershire sauce, pepper and salt. Pour the stock over the rice and cover the dish with foil.
  3. Place the dish in the smoker and cook for about 1-1/2 hours, until most of the liquid is asborbed. Uncover the rice and cook for an additional 15 to 25 minutes, or until the rice is tender and all the liquid is absorbed. 
  4. Serve immediately, or cover again and keep warm for up to 1 hour. Stir in the onion rings just before serving, if you wish.
Serves 6 to 8
5 New Mexico Chili Pods (Tampico)
2 California Chili Pods (Tampico)
2 Guallijo Chili Pods (Tampico)
2 Tomatoes, Chopped
1 Sweet Onion, Diced
1 Clove of Garlic
2 Cups of Water
1 T. Mexican Oregano whole
1 T. Olive Oil
1/2 T. Sugar
1/2 T. Lime Juice
1/4 t. Liquid Smoke Flavor
1/4 t. Distilled Vinegar
1/4 t. Red Wine Vinegar
Salt to Taste
Wash the chili pods and vegetables. Remove the stems on the chili pods. Removing the seeds is optional. In a blender, add the chili pods, water, garlic and sugar together, puree until a sauce consistency. In a medium-sized bowl, pour the chili sauce and add the remaining ingredients except for the lime juice. Begin to add 1/4 salt in at first and then add salt to taste. Let mixture sit for 4 minutes. Add lime juice and mix well. Refrigerate until ready to serve. Enjoy!
Great for chips, enchiladas, chicken, etc! 


Serves 4
4 Red bell peppers
1 teaspoon canola oil
1/2 cup onion, chopped
1 pound lean ground beef
1 teaspoon Tampico garlic powder
1/2 teaspoon Tampico ground cumin
1/2 teaspoon Tampico oregano, cut
1 cup frozen corn kernels
1 can (10oz.) Rotel Original Diced Tomatoes
  1. Preheat oven to 350°F.

  2. Cut tops off each red pepper. Remove seeds and stems.
  3. Parboil peppers for about 4 minutes.
  4. In a large skillet heat canola oil and sauté onions until translucent.
  5. Add ground beef and stir meat around to separate.
  6. Add spices to meat mixture.
  7. Add corn and canned tomatoes with chilies. Mix into meat mixture.
  8. Stand bell peppers in a 2-quart baking pan. Fill with meat mixture, adding any left over to pan.
  9. Cover and bake for 40 minutes. 


Serves 6
1 (29 oz) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
1-1/2 teaspoon Tampico's Cinnamon ground

Preheat oven to 400 degrees F (200 degrees C).

Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar and cinnamon ground. Layer with miniature marshmallows.

Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.


Serves 4 to 6
1 pkg. Tampico Hot Sauce
Mix 1 Cup Water (Hot)
Alternative: Replace the water with 1 (8oz) can of Tomato Sauce or Hunt's Diced tomatoes.



Mix together the package of Hot Taco Sauce Mix with the hot water. Let it cool. Serve & Enjoy!

Serves 10
2 (8oz.) cans of Hunt's Tomatoes Sauce
3 C. Firm-ripe Salad Tomatoes, diced
1/2 C. White onion, diced
2/3 C. Red onion, diced
1/2 C. Yellow bell pepper, diced
1/2 C. Red bell pepper, diced
1/4 C. medium jalapenos, seeded, diced
1/4 C. Serrano peppers, seeded, diced
Salt to taste
2 tsp. Fresh lime juice
1/2 Tbsp. Tampico's Garlic Minced
1/4 tsp. Tampico's Cayenne pepper
1/2 tsp. Tampico's Cumin ground
2 Tbsp. Mango, finely diced
1 tsp. Cilantro, diced


In a large bowl, combine all ingredients together. Let mixture sit for 30 minutes, add salt to taste. Serve and enjoy!
Serves 12 (1 Cup each)
2 Medium green peppers, julienned
2 Medium sweet red peppers, julienned
1 Medium sweet yellow pepper, julienned
1 Small red onion, chopped
1 Medium jalapeno pepper, seeded, finely chopped
1/3 C. canola oil
2 Tbsp. Tarragon Vinegar
1 Tbsp. Dijon mustard
2 Tbsp. Sugar
2 tsp. Tampico's Caraway seeds
1 tsp. Salt
1 tsp. grated lime peel
1/4 tsp. Black pepper ground
1/4 tsp. Louisiana hot sauce


In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for three hours before serving.
Serves 4
4 Large Portobello Mushroom caps, stems & grills removed
1 tbsp. Olive Oil
1 (12oz.) Frozen Spinach Souffle, thawed
1/2 Cup Grated Parmesan Cheese, divided
1/4 Cup plus 1/4 tbsp. Breadcrumbs, divided
1 Tbsp. Tampico's Sweet Basil, dried
2 Tbsp. Tampico's Paprika


1. Coat grill rack with nonstick cookingspray. Preheat grill to medium (300 F to 350 F). Clean mushrooms; discard stem and grills. Brush tops with oil. Turn over and brush with remaining oil.
2. Place portobellos, stem side down, on grill rack; grill 5 minutes. Transfer to baking sheet, stem side up.
3. In a medium bowl combine spinach souffle, 1/4 cup of Parmesan cheese, 1/4 cup of breadcrumbs, sweet basil and salt & pepper to taste.
4. Divide spinach mixture evenly into portobellos. Top remaining 1/4 cup of cheese, 1 tbsp. breadcrumbs and paprika.
5. Return portobellos to grill; grill, covered, 5 minutes or until cheese melts.
Serves 6 to 8

1 pound spaghetti pasta
1 stick (1/2 cup) unsalted butter
1 cup milk
2 tablespoons white wine vinegar
2 eggs, whisked
1/2 cup shredded parmesan cheese
Tampico’s bacon salt
Fresh parsley, chopped


Cook spaghetti in boiling water according to package directions. Drain pasta and return to pot.

Meanwhile, make sauce. Heat butter and milk together until butter melts. Add vinegar, and cook over medium heat until smooth (approximately 15 minutes). Immediately stir in eggs and cheese. Cook for 3 to 4 minutes, then pour sauce over cooked and drained pasta; season with bacon salt and garnish with a sprinkle of chopped fresh parsley. Serve.

Serves 6

6 ears yellow corn
6 tablespoons unsalted butter, melted
1-1/2 tablespoons Tampico’s Lemon & Pepper


Peel back corn husks (do not remove them) and remove silks. Soak corn in cold water for 30 minutes. Turn grill to high heat and lightly oil cooking grate. Mix butter with Lemon & Pepper. Peel back husks again and brush each ear of corn with 3/4 tablespoon of the butter mixture. Replace husks, and place directly on grill for 3 to 4 minutes per side. Remove from grill, peel back husks and brush with the rest of the butter mixture. Serve.

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