Six small-batch rubs, blends, and salsa starters built on 400 years of South Texas home cooking. No fillers. Just heat, smoke, and citrus.
Each is stone-ground in small batches from chiles, herbs, and peppers sourced across South Texas - Rockport to El Paso.
A savory South Texas everyday blend for tacos, fajitas, grilled vegetables, eggs, and weeknight...
Smoky, warm, and built for ribs, brisket, pork shoulder, chicken thighs, and backyard cook-offs...
Bright lime, toasted chile, and a clean tang for seafood, fruit, roasted corn, and taco night.N...
Garlic-forward pepper, herbs, and warm spice for steaks, potatoes, soups, and roasted vegetable...
Deep chipotle smoke with chile warmth for beans, burgers, marinades, queso, and grilled meats.N...
Green herbs, garlic, and Valley-style warmth for chicken, fish, vegetables, dressings, and rice...
My name is Keith, and Chihaba Spice Company started in the same place most good South Texas food starts: at home.
I was raised on Tex-Mex, beans, chili, ribs, and salsa, and my mother taught me the art of South Texas home cooking - bold, honest, homemade, and full of heat. After years working with commercial kitchens and co-packers, I realized something simple: if you want it done right, do it yourself.
So I started making my own blends, rubs, and salsas by hand, with real ingredients and no shortcuts. No fillers. No junk. Just South Texas flavor, made with love, in the heart of Texas.
- Keith, Chihaba Spice Company
From a 5-minute salsa to a 12-hour competition brisket - every blend earns its spot in the rotation.
A rich cast-iron chili with beef, tomatoes, Lone Star beer, and classic South Texas spice.
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A thick, rich, smoky chili with chipotle heat, Roma tomatoes, poblano, beer, and optional brisket.
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Fall-apart-tender pork ribs with Chihaba Pork Rib Rub - low, slow, and completely hands-off.
View recipePitmasters, abuelas, and weeknight cooks - here's what they're saying.
"Tastes exactly like my abuela's fajitas. I've already reordered twice and converted my whole family."
"Took 1st at our neighborhood cook-off with the brisket rub. People would not stop asking for the recipe."
"The Valley Heat is the perfect smoky burn - not just hot for the sake of it. On literally everything now."
"Borracha salsa mix is criminally good. Five minutes and it beats the jarred stuff by a mile."
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