Recipes

Mexican street corn gets a bold Southwestern upgrade with Timoteo’s Sonoran Spice Rub! Fresh sweet corn is grilled over an open flame until smoky and lightly charred, then coated in a rich chipotle-lime crema, sprinkled with crumbled cotija cheese, and finished with crispy chorizo, cilantro, and fresh lime. This irresistible twist on classic elote makes the perfect side dish for backyard BBQs, taco nights, and summer grilling. Ingredients SERVES 6 · PREP 15 MIN · COOK 15–20 M

Golden, fire-roasted cauliflower tossed in a sticky ancho-chile and honey glaze, finished with silky lime crema, toasted pepitas, and fresh cilantro. Timoteo's award-winning Desert Rattler Rub adds bold Southwestern flavor and a lively kick of heat. Serves 4–6 Prep 15 min Cook 25–30 min Ingredients For the cauliflower 1 large head cauliflower, cut into generous florets 3 tbsp olive oil 1½ tsp Timoteo's Desert Rattler Rub ½ tsp kosher salt, optional and to taste For the ancho-

Creamy Potatoes. Crispy Bacon. Melted Cheddar. Bold Southwestern Flavor. Take classic twice-baked potatoes to another level with Timoteo's Twice Baked Potato Casserole—a rich, comforting side dish loaded with fluffy baked potatoes, smoky bacon, sharp cheddar cheese, sour cream, and fresh green onions. The secret ingredient? Timoteo's Mild Gringo Bacon & Maple Rub, bringing a delicious balance of savory seasoning and subtle maple sweetness to every bite. Baked until golden and