Nativo Condiments Review

 

I love cooking with spices that come inspired by individuals from all over the world. Today I get to try some seasonings from, Nativo Condiments, located in Capitol Heights, Maryland.

When you cook with, Nativo Condiments, you become your own gourmet chef in your kitchen. Nativo Condiments craft their seasonings in small batches, which not only ensures freshness but quality. These handmade seasonings are going to bring so much flavor to your dishes, making them very sophisticated. The driving force behind these amazing seasonings is Chef Katriel Menendez, the creator of Nativo Condiments & Seasonings. He began cooking for his family at a young age, discovering from his grandparents how to create classic foods from Spain and Italy, as well as cuisine from Argentina, his first home. He thinks that with a little support from Nativo, families would be motivated to return to their kitchens and rediscover the joy of preparing great food together.

Now let me tell you what my family and I enjoyed today, cooking and creating with, Nativo Condiments.

For breakfast, I made some really delicious breakfast tacos with steak, tomato, red onion and avocado, and more! But to season the steak I used Nativo chimichurri seasoning. This two-ounce packet contains ingredients that bring so much flavor to your dish. Vegan, Natural, and Argentine-Inspired Seasonings Argentina Steak Rub - Premium Chimichurri, that can be used in any type style of cooking. It is all-natural, gluten-free, low in salt, no msg, and a wonderful Argentina steak rub. It takes your dish to a whole new level in flavor. Use it to cook or as a condiment, the flavor will still be the same, smoky and robust. This seasoning blend like all of, Nativo Condiments is handcrafted. The ingredients that make up this blend are all-natural and real, like dry herbs, garlic, pepper, chili, and paprika. And what's even better is how easy they are to use. Whisk the dry ingredients well with olive oil and vinegar. Chimichurri sauce, once prepared, may be used as a marinade. And that’s it, you do this and your dish will be a star!

Ingredients

tacos:

9 oz grilled steak sliced thin

1 ear corn grilled and cut from the cob

1 pint roasted tomatoes

1 avocado sliced

6 fresh tortillas corn or flour

 

chimichurri

1 ½ c fresh parsley

1 ½ c fresh cilantro

½ c fresh oregano

2 limes juiced

1 Tablespoon red wine vinegar

2 garlic cloves minced

1 Tablespoon salt

½ Tablespoon pepper

¼ Tablespoon red pepper flakes

½ c EVOO

2 Tablespoons of Nativo chimichurri seasoning

 

Directions

Chimichurri

In a food processor or blender, combine all of the ingredients for the chimichurri sauce. Keep refrigerated.

Taco Putting Together

Fill tacos with steak, avocado, corn, and tomatoes, then top with chimichurri.

For lunch, I had some small sea bass in the fridge and decided to grill them using Nativo Condiment spice the sea. This is a wonderful grilling spice, but you can use it in other types of cooking as well. It gives your seafood a warm delicate flavor all the way through. It just adds the perfect flavor to your fish. You can also use it for shellfish as well with the same results. It does not overwhelm the seafood at all. In this two-ounce packet, you get real ingredients like dry herbs, cumin, garlic, pepper, paprika, and salt. The cumin is what brings that nice smoky flavor. Nativo only uses high-quality spices in all its products. So you can trust that you are left with mouthwatering dishes.

Dinner was amazing as well, a nice roasted lamb with the Nativo Patagonia mix. This blend from Nativo is so delicious bringing a slightly smoky flavor and earthy tones to your dish. Down to the bone of the lamb, the flavor was succulent. This bold blend of spices is inspired by the seasonings used by Argentina's Gauchos, who live like cowboys in the country's southernmost area. You can use Nativo Patagonia mix in many different types of foods, from lamb to chicken. The ingredients are cumin, fennel, coriander, clove,n, Garlic, pepper, paprika, and salt.is what the flavor is all about. When all is said and down, whatever you use this blend with will leave your palate happy.

5 lb lamb leg butterflied

black pepper, and sea salt to taste

coating of Nativo Patagonia mix

 

Chimichurri Sauce homemade

2/3 cup olive oil

1/3 cup red wine vinegar

1 bunch parsley leaves only, finely chopped

1/3 cup oregano, fresh, leaves finely chopped

1 head garlic cloves peeled, minced

1 tsp chili flakes

2 tsp salt, ground sea

1 whole lemon zest only

 

Gather all of the ingredients for the chimichurri sauce, finely cutting the herbs and garlic. First, make the chimichurri sauce. In a mixing dish, combine all of the ingredients. Allow for a 30-minute resting period. Season the lamb well with pepper and salt and Nativo Patagonia mix. Apply roughly half a cup of the chimichurri sauce to all areas of the lamb using a brush. Refrigerate lamb for 4 hours, or until needed. Remove the lamb from the refrigerator 30 minutes before you want to begin cooking and preheat the oven to 500 F. Put the lamb, skin side up, on a rimmed oven sheet and place in the upper half of the oven once the oven has reached temperature. Cooking for 30 minutes, or until the lamb reaches a medium-rare temperature. When the lamb is done, take it from the oven and cover it with aluminum foil. Opt for a 15-minute rest. Thickly slice the lamb. Sit alongside steamed veggies like broccoli, cauliflower, and carrots.

If you are ready to try Nativo Condiment and be a gourmet chef in your kitchen head over to their online store or Faire.

 

www.argentinechef.com

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.