“Created from a taste memory of the slow-cooked Mexican-American guisadas and Steak Chicana I grew up on in the California’s Central Valley, this blend balances sun-dried tomato powder with smoked paprika, toasted onion and garlic for a rich, hours-long braised flavor. Use this blend in stews, taco fillings and pollo al carbon. I urge you to add a healthy amount of spicy chiles (fresh, dried or ground) to complement the full complexity of Cali Guisada.” -Illyanna

• 2.8oz (79g) glass container 
• Ingredients: tomato powder, garlic, shallot, onion, smoked pimenton, paprika, oregano, Cobanero chili, bay leaf, cumin
• Spice blend collaboration with Illyanna Maisonet
• Cook suggestions: long-cooked braises and stews, taco or burrito filling, pollo al carbon 

About Illyanna Maisonet

Illyanna is the first Puerto Rican food columnist in the country, and she's a classically trained cook. She has dedicated her career to documenting Puerto Rican recipes, including her family's, and preserving the Puerto Rican diaspora's disappearing foodways through rigorous, often bilingual research. She is a James Beard Award winner and her work has been featured in Bon Appetit, Food & Wine, Saveur, Eating Well, Food 52, SF Chronicle and The Takeaway podcast. 

Photos and information provided by Burlap & Barrel