Fun Recipes

Divine Pot Roast (Using Divine Seasonings Dry Rub)


  • Dry Rub and Seasoning

    Dry Rub and Seasoning

    1 teaspoon olive oil
  •  1 (3-pound) boneless chuck roast, trimmed
  •  1 teaspoon Sal de Pueblo Mexican Salt
  •  Divine Seasonings Dry Rub
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups coarsely chopped onion
  • 1 cup dry red wine
  • 3 garlic cloves, chopped
  • 1 (14-ounce) beef broth of your choice
  • 4 large carrots, peeled and cut diagonally into 1-inch pieces
  • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces


  • Preheat oven to 350º.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle
    chuck roast with Divine Seasonings Dry Rub, Salt and Black Pepper.
    Add roast to pan; cook 5 minutes, turning to brown on all sides.
    Remove roast from pan. Add onion and garlic to pan; sauté 8 minutes
    or until tender. Deglaze with red wine.
  • Return browned roast to pan. Add the beef broth to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  • Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.

Shrimp Fajitas for Two (Using Divine Seasonings Dry Rub)


  • Shrimp Fajitas

    Shrimp Fajitas

    12 Jumbo Shrimp Peeled and Deveined
  • ½ Red Pepper Sliced
  • ½ Poblano Pepper Sliced
  • ¼ White Onion Sliced
  • ½ Tsp Sal de Pueblo Mexican Salt
  • 1 Tsp of Divine Seasonings
  • 2 oz Olive Oil
  • ¼ Cup White Wine


  • Heat your sauté pan, add olive oil
  • Add peppers, onions, and Sal de Pueblo salt to the pan and cook for 2-3 minutes
  • Add shrimp and Divine Seasonings to the pan and cook for 1-2 minutes
  • Add white wine and cook until shrimp is done
  • Serve with Rice and Tortillas
  • Garnish Optional: Salsa Fresca, Hot Sauce, Lime

Hibiscus Iced Tea (Using Hibiscus Flower Tea)


  • Hibiscus Iced Tea

    Hibiscus Iced Tea

    Place 2 oz. of dried hibiscus flower in a pot with one gallon of cold water on stove top
  • Bring to a boil and lower heat to a simmer for about 5-10 minutes.
  • Turn off heat and let sit for approximately 20 minutes.
  • Strain. Sweeten to taste.
  • Refrigerate, or Serve over Ice.



Mexican Salt Chocolate Fudge (Using Sal de Pueblo Mexican Salt)


  • Sal de Pueblo Mexican Salt

    Sal de Pueblo Mexican Salt

    Mexican Salt Chocolate Fudge
  • 2 cups (12 oz bag) semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 ½ tsp Mexican vanilla extract
  • ¼ tsp of Sal de Pueblo Mexican salt


  • Line a 9-inch baking dish with aluminum foil.
  • In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
  • Once smooth, take off heat and stir in vanilla and Mexican salt.
  • Pour into baking dish and refrigerate for two hours. For added texture sprinkle more Mexican salt on top to taste.
  • When ready pull from foil and cut into squares