Name: Xak
Ingredients: 2 21⁄2- to 3-inch cinnamon sticks (Mexican canela or Ceylon variety preferred); 1 ⁄4 cup dried oregano (Mexican variety preferred, crumbled); 2 teaspoons whole black peppercorns; 2 teaspoons whole allspice berries; 11 ⁄2 teaspoons whole cloves; 1 ⁄2 teaspoon cumin seeds

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Xak

Yucatán Dry Spice Rub

It's very easy to make your own seasoning mixture to flavor poultry and meat Yucatán style. Chef Manuel Arjona, a native of Yucatán, and currently Executive Chef of Maya, a restaurant in Sonoma, California, shared this special seasoning combination with me.

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Ingredients

Makes about 1⁄2 cup

▢ 2 21⁄2- to 3-inch cinnamon sticks (Mexican canela or Ceylon variety preferred)
▢ 1 ⁄4 cup dried oregano Mexican variety preferred, crumbled
▢ 2 teaspoons whole black peppercorns
▢ 2 teaspoons whole allspice berries
▢ 11 ⁄2 teaspoons whole cloves
▢ 1 ⁄2 teaspoon cumin seeds

Instructions

Put all of the ingredients in a spice grinder or a coffee grinder reserved for spices.
Grind to a powder.
If the mixture seems too grainy, sift it through a fine-mesh strainer.

Notes / Tips / Wine Advice:

This spice rub can be stored indefinitely in a covered container at room temperature.

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Course Spices & Seasoning

Cuisine Mexican