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Organic Taco Seasoning Spice Blend Patagonia Provisions

Organic Taco Seasoning Spice Blend

Patagonia Provisions

A zesty dried mix for any kind of taco filling, with a lively but not overpowering heat from organic Argentine aji molido (ground red chile) and layers of toasty cumin and paprika. A complete seasoning, it contains salt, and tastes great on grilled meats and fish, too.

Each Taco Seasoning packet contains 2 ounces (about 1/2 cup).

1% For the Planet member certification seal B corp certification seal Forest Stewardship Council certification seal KOF-K Los Angeles Kosher certification seal Non-GMO certification seal Organic certification seal
What’s in it?
Organic Aji Molido Chile*, Salt, Organic Cumin, Organic Onion*, Organic Garlic*, Organic Paprika*, Organic Oregano* *Dehydrated
Serving Size 1 1/4 tsp (3.6g)
Seasons 1/2 c Filling
Servings Per Container about 16
Calories 10
Total Fat 0g (0% Daily Value)
Saturated Fat 0g (0% DV)
Trans Fat 0g
Cholesterol 0mg (0% DV)
Sodium 260mg (11% DV)
Total Carbohydrate 2g (1% DV)
Dietary Fiber <1g (4% DV)
Sugars 0g (0% DV)
Protein 0g (0% DV)
Vitamin D (0% DV)
Calcium 11mg (0% DV)
Iron 1mg (6% DV)
Potassium 60mg (2% DV)
Product Details

Hundreds of taco seasonings exist in the world. What makes ours different: It’s organic, preservative-free, and distinguished by the mellow warmth of Argentine aji molido (ground chile). Patagonia founder Yvon Chouinard first tasted this mild, flavorful chile while camping out with gauchos in 1968, and finally found the right source for it high in the Salta province. Today, our aji-spiked taco seasoning is the reason lines form early on Taco Day at the Patagonia lunchroom.

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How to make a return
A 1968 photo of Patagonia founder Yvon Choinard and friends, pausing for a Chimichurri-infused lunch during their ascent of Fitz Roy in Argentina
Chasing A Flavor

A years-long quest to find the right chile

Most great tastes tend to be rooted in place. From left: Yvon Chouinard, Doug Tompkins and Lito Tejada-Flores take a chimichurri-infused lunch break before continuing their ascent of Fitz Roy in 1968.
Los Glaciares National Park, Argentina.
Photo by Chris Jones

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