This is the seasoning mixture that I use to flavor the Southwestern fries at my Mesa Grill restaurants. It’s not hot, just subtly spicy and earthy in taste. The fresh cilantro provides a bright touch of both color and flavor.
Recipe information
Yield
Makes about 1/4 cup; enough for 2 batches of fries, chips, or onion rings
Ingredients
1 1/2 tablespoons ancho chile powder
1 teaspoon ground cumin
2 teaspoons kosher salt
2 tablespoons finely chopped fresh cilantro leaves
Preparation
Whisk together the ancho powder, cumin, salt, and cilantro in a bowl until combined.
