Quintana Roo s a designed to capture the culinary essence of the eastern Caribbean side of the Yucatan. Toasted Hemp seed(similar to sunflower seed), Epazote (Wild Central American Savory Herb that dates back to the Aztecs), and Annatto provide a nutty earthy herbal tone while Pasilla Oaxaca, Pasilla Negra and Habanero peppers play a wonderfully balanced Capsicum symphony.
It's wonderful rubbed on fish or chicken along with olive oil for a deep earthy red tone and flavor as the Mayans have been doing for thousands of years. It also works as a jump start ingredient for soups, beans and sauces in particular Enchilada sauces.
Quintana Roo Grilled Chicken on mixed greens w/ pears and toasted almonds