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Argentine Chef


Deviled Eggs with Spice the Sea

Spice the SeaKatriel MenendezComment

Deviled eggs are the perfect snack or appetizer for parties. Here is a twist to make them more interesting.



Place the eggs in a pot with cold water. Bring the pot to boil, remove it from the heat and cover the pot for 10 minutes.

Peel the eggs and cut them in half, remove the egg yolks and place them in a bowl. Add the mustard, mayonnaise and season the mixture with Spice the Sea. With a whisk or fork make a smooth paste, put it in a piping bag and fill up the eggs.

Place the eggs on a silver platter and decorate with chives.


The Ultimate PopCorn!

Spice the SeaKatriel MenendezComment

One day at the farmers market, one of our customers came to me and told me that he loves Spice the Sea and he used it in a different way than I suggested. He told me that he fell in love with the flavor of this spice blend because one night he was preparing to watch a movie, he sprinkled some Spice the Sea on the fresh popcorn. The combination of the corn, butter, and the delicious spice blend makes this an addictive snack.

The following week he shared this recipe with me and I was open to trying it. Now I cannot watch a movie without my Spice the Sea Popcorn!



Put your popcorn bag in the microwave, if your microwave does not have the program for popcorn put it for 1:30 minutes. Place the popcorn in a bowl once popped.

You can put the spice blend directly on top of the popcorn and mix it all together.

If you decide to add some butter, place the butter in a bowl and melt it for 30 seconds to a minute. Add Spice the Sea to the butter, mix well and pour on top of the popcorn.

Note: It is better to eat it hot!

I hope you like it.

Please let us know if you try this recipe and how you prepare your popcorn.

Scallop Ceviche

Spice the SeaKatriel MenendezComment

Ceviche is one of the greatest dishes that Peru gave to the world!

In this recipe, we will make a citrus solution with Spice the Sea to cure or cold cook our seafood.


  • Baby Scallops 1lbs

  • Spice the Sea 4oz

  • Oil 1 cup

  • Lemon Juice 1/2 cup

  • Red Onion 1 medium, cut in julienne

  • Tri Color Peppers 1ea, cut in julienne

  • Hot chili 1 ea, cut in julienne

  • Cilantro leaves 1/2 cup


Place the spices in a bowl, add the lemon juice and the oil. Mix them until it becomes a dressing.

Place all the ingredients in a bowl, season them with the dressing and let it set for a minimum of half an hour.

Serve cold with some crackers or corn chips.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.

Taro Chips with Patagonia Mix

Patagonia MixKatriel MenendezComment

Taro root is a product that I was not familiar with until I went to the Caribbean. The root it is delicious and versatile, and it has a light purple color when roasted, baked or boiled. The natural sugars give a sweet, nutty flavor. In this recipe we will fry it and make a delicious snack!!



Place the sliced taro in cold water to remove the excess starch. Leave the root there for half an hour.

Place the oil in a pot, bring the pot to a medium heat fire.

Drain the taro roots and dry them with a towel. When the oil reaches 340*F or 170*C.

Place one by one the slices of taro, ensuring the oil does not get cold. Cold oil will not cook the root fast enough and make them absorb oil and become soggy.

When the chips have golden brown edges, remove them from the oil. Place them in a bowl and sprinkle them with Patagonia Mix. The spices will stick to the root and absorb the excess oil.

This will be great for a party, reunion or side dish.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.