Recipes
1 Bottle Ruffino Lumina Prosecco
Tajín® Clásico Seasoning
1½ oz Tequila
1½ oz Fresh Lime Juice
1 oz Simple Syrup
Two Cubes Watermelon
1 Sliced Jalapeño
Combine tequila, lime juice, watermelon, and one circular slice of jalapeño. Muddle until thoroughly blended. Add ice and shake for 30 seconds. Strain into a TAJÍN®-rimmed wine glass over ice. Top with Ruffino Lumina Prosecco and garnish with watermelon slice or jalapeño slice for an extra kick!
1 Bottle Ruffino Lumina Pinot Grigio
Tajín® Clásico Seasoning
Lemonade
Ice Tray
3 Cups Frozen Pineapple or Mango
Fresh Lemon (optional)
Prior to consuming, pour lemonade into ice tray and freeze. Blend ¾ bottle of Ruffino Lumina Pinot Grigio, 3 cups of frozen pineapple or mango, frozen lemonade ice cubes, and 1-2 tablespoons of TAJÍN® (depending on preference) in a blender. Blend ingredients until smooth. Pour into a wine glass and garnish with lemon wheel (optional).
1 Bottle Ruffino Lumina Prosecco Rosé
Tajín® Clásico Seasoning
1 oz Aperol
1 oz Pineapple Juice
1 oz Fresh Lime Juice
Orange/Lime Slice for Garnish (optional)
Combine pineapple juice, lime juice, and Aperol and pour over a TAJÍN®-rimmed wine glass filled with ice. Top with Ruffino Prosecco Rosé. Add orange or lime slice for garnish.
1 Bottle Ruffino Lumina Prosecco
Tajín® Clásico Seasoning
Orange Juice
Pour Ruffino Prosecco into a TAJÍN®-rimmed flute glass ¾ of the way. Top with orange juice to liking.
Pair with Ruffino Lumina Pinot Grigio
¼ Cup Chopped Mango
½ Cup Avocado
1 Tbsp Cilantro
Tajín® Clásico Seasoning
1 Lime
Cut and pit half of an avocado, place in mixing bowl, and mix until it reaches a smooth, creamy consistency. Combine ¼ cup of chopped mango, 1 Tbsp of cilantro, and juice from 1 lime in the mixing bowl and mix. Place your Guacamole with Mango in a small dipping bowl, and add a zing with TAJÍN®! Enjoy!
Pair with Ruffino Lumina Prosecco
2 Peaches, Pitted and Cut Into ¼-Inch Slices
1 tsp Tajín® Clásíco Seasoning
2 Pcs Flatbread
8 oz Mini Bocconcini, Torn
2 Cups Arugula
1 Cup Lightly Packed Fresh Basil Leaves
¼ Cup Olive Oil
¼ Cup Grated Parmesan Cheese
¼ Cup Pine Nuts
2 Tbsp Lime Juice
1 Tbsp Tajín® Clásíco Seasoning
1 Clove Garlic
In food processor, pulse together basil, oil, parmesan, pine nuts, lime juice, TAJÍN® and garlic, until smooth; set aside. Preheat grill to medium-high heat; grease grate well. Toss peaches with oil and season with TAJÍN®. Grill for 1 to 2 minutes per side or until lightly charred. Spread pesto on each flatbread leaving ½-inch border. Top with peach slices and bocconcini pieces. Grill, covered, for 3 to 5 minutes or until well-marked and cheese is starting to melt. If flatbread is charring too quickly on grill, move to indirect heat. Top with arugula before serving. Tip: Pita, naan, or pizza crust all can be used for the flatbread crust as preferred. Finish flatbread also with thinly sliced prosciutto if desired.
1 tsp Tajín® Clásico Seasoning
4 Cups Watermelon, Cubed
1 Cup Queso Fresco, Diced
12 Fresh Mint Leaves
6 Tbsp Fresh Red Grapefruit Juice
2 Tbsp Apple Cider Vinegar
1 ½ Tbsp Honey
¼ Cup Olive Oil
To make the dressing: In a medium bowl, whisk together the juice, vinegar, and honey to dissolve the honey, then whisk in the oil. Season with TAJÍN®. In a separate bowl add watermelon and pour dressing over. Toss gently to coat. Add diced queso fresco to bowl and mix gently to incorporate. Place mint leaves over each other to create a stack and roll into a small roll. Slice carefully to create a thin chiffonade. Mix in half of the mint to incorporate. Garnish salad with remaining mint and TAJÍN®.
2 Pounds Chicken Wings
1 Tbsp Olive Oil
2 Tbsp Tajín® Clásico Seasoning
¼ Cup Pure Maple Syrup
3 Tbsp Fresh Squeezed Lime Juice
1 tsp Tajín® Clásico Seasoning
¼ Cup Minced Cilantro Leaves, to Garnish
Extra Lime Wedges, to Serve
When ready to cook, preheat a grill to medium-high heat. In a large bowl, combine wings, olive oil, TAJIN®, and toss until the chicken is completely coated in the mixture. (Note: This step can be done up to 4 hours before grilling – the longer the wings marinate in the TAJÍN® mixture, the better.) Transfer the wings to the grill, placing directly on the grill grates in a single layer. Cook for 15–20 minutes, turning halfway through, until golden on the outside and cooked through on the inside (and the chicken has reached an internal temperature of 165°F). Meanwhile, combine maple, lime, and TAJÍN® in a large bowl and mix well. When the chicken wings are done, immediately transfer them to the maple glaze bowl and toss well to coat entirely in glaze. Transfer chicken wings to a serving platter and sprinkle over the cilantro. Serve immediately with extra lime wedges.
¾ Cup Sugar
1 Cup Water
4 Cups Fresh Pineapple Chunks, Finely Diced
1 Tbsp Fresh Lime Juice
4 Tbsp Tajín® Clásico Seasoning
Combine sugar and water and bring to a boil, stirring until sugar is dissolved. Chill syrup until cold (about 1 hour). Purée syrup and 2 cups of the pineapple until smooth in a blender or food processor. Add remaining pineapple bits, lime juice, and TAJÍN®. TIP: Freeze in ice pop molds sold commercially or in small disposable cups covered with food wrap; stand a popstick upright through the wrap, freeze, and ENJOY!
