Salty Angeleno
A bold Michelada-style seasoning developed with the L.A. Times
Salty Angeleno - 3.1 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Developed in collaboration with the Los Angeles Times, Salty Angeleno captures the everything-at-once flavor of a great Michelada. Salty, tangy, lightly sweet and just a little spicy, it brings bold contrast and instant refreshment to drinks and beyond.
Hot paprika and black pepper add warmth, while sun-dried tomato powder brings savory depth. Kosher salt forms the base, balanced with panela sugar for gentle sweetness. Black lime and hibiscus round things out with citrusy tang and a subtle fruity note, giving the blend its signature punch and vibrant color.
Use Salty Angeleno to rim a cocktail glass for a burst of flavor with every sip, or sprinkle it directly into your favorite beer for an instant Michelada hit. It’s also excellent on citrusy snacks, fresh fruit or anywhere you want that salty-tangy-spicy balance that keeps you coming back for more.
L.A. Times Duo:
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Our Salty Angeleno has everything, much like that magical beer cocktail known as the Michelada itself. Use this Michelada salt to rim your cocktail glass for a burst of flavor with each sip. Or sprinkle some directly into your favorite beer for an instant Michelada hit.
Ingredients:Kosher salt, panela, hot paprika, sun-dried tomato powder, black pepper, black lime, hibiscus
Heat index: Medium
Size: 3.1 oz
- Use as a salt rim for your favorite cocktail
- Sprinkle over freshly cut fruit
- Toss with sliced cucumbers for a zingy salad
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An L.A. Asada is what happens in countless parks and backyards across the city — a cookout with friends, family, juicy grilled meat, cold drinks, good music, summer vibes. Use as a dry rub for steaks, chops or fish. Also try it as your favorite taco seasoning: Sprinkle 1 to 2 tablespoons per pound with sautéed ground meat, or mix into calabacitas.
Ingredients:Kashmiri chili, kosher salt, cumin, black pepper, wild mesquite, smoked pimentón paprika, black lime, red jalapeño chili flakes, garlic powder, onion powder, oregano buds
Heat index: Hot
Size: 2.6 oz
- Sprinkle over grilled proteins or vegetables
- Use as a dry rub for steak or calabacitas
- The perfect taco seasoning!
Highlights
Ingredients
Kosher salt, panela, hot paprika, sun-dried tomato powder, black pepper, black lime, hibiscus
Cooking tips
- Use as a salt rim for your favorite cocktail
- Sprinkle over freshly cut fruit
- Toss with sliced cucumbers for a zingy salad
Sourcing
About L.A. Times Food
L.A. Times Food is the best in Southern California restaurants, recipes and food news, plus live and virtual food events. Its mission is to bring together and reignite a community of eaters and cooks who are passionate about the region’s awe-inspiring cuisines and cultures. L.A. Times Food coverage can be found at latimes.com/food and in the L.A. Times app; in the paper’s Weekend section; the Cooking and Tasting Notes newsletters; video series such as “Off Menu With Lucas Peterson” and “The Bucket List With Jenn Harris”; and the annual 101 Best Restaurants guide. In addition, Times food coverage extends to its signature food festivals, including Food Bowl, drawing chefs from around the world and all over Southern California, and the 101 Best Restaurants launch party, as well as other live events, video projects and radio appearances throughout the year. The Times’ state-of-the-art test kitchen and studio, The Kitchen at the Los Angeles Times, serves as a hub for recipe development and video production. For more, follow L.A. Times Food on Instagram, Twitter, Facebook and YouTube.
