• In a large bowl, combine wings, olive oil, Tajín, 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 165ºF / 75ºC).
• 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.

• Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajín, making sure that the beef is completely coated in mixture. Place the steak on the grill and cook for 4-5 minutes per side, or until the internal temperature of the beef reaches 135ºF/60ºC for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving.
• Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4-5 minutes.
• Next, make the Tajín-Spiked Sour Cream. Combine sour cream, lime, Tajín, and a small pinch of sea salt, and mix well. Done. Set aside.
• When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately.

• Arrange the bacon on the parchment paper in a single layer. In a bowl, combine maple, Tajin, and lime zest and mix well. Baste the top of each piece of bacon liberally with the maple mixture, coating every nook & cranny. Transfer to the oven and bake for 20 – 25 minutes, or until crispy and golden brown. Transfer the cooked bacon to a wire rack to cool for 5 minutes (make sure you don’t leave the bacon on the rack for too long – it will stick).
• Pour some Tajín onto a plate. Rub the juicy side of a lime around the lip of a pint glass. Roll the outside of the glass in the Tajín completely coating the rim of the glass in spice mixture. Fill the glass with ice.
• In a cocktail mixer full of ice, combine the tomato juice, lemon and lime juice, worcestershire, hot sauce, black pepper, and Tajín. Shake vigorously, then strain into the glass. Garnish with celery, olives, and Maple Tajín Candied Bacon. Serve immediately.

Remove the potatoes and cut a cross on the top of each.

Mix the sour cream with salt, pepper and a touch of TAJÍN® Clásico Seasoning.

Cover the tops of each potatoes with cheese and the rendered bacon.

Cover the potatoes with aluminum foil and bake at 325°F/160ºC for 10 minutes.

Peel and seed one and a half cucumbers and process in a blender or food processor.

Slice the remaining cucumber. Fill each frosty, rimmed glass with ice, sparkling water, lime juice, the processed cucumber and TAJÍN® Clásico Seasoning; mix well

Garnish with the cucumber slices and a little more TAJÍN® Clásico Seasoning.

• Combine cream cheese, mayonnaise and Tajín.
• Gently stir in crumbled bacon.
• Taste. Add more Tajín if desired.
• Spread mayo mixture on two of the tortillas.
• Top with a layer tomato slices slightly overlapping and then lettuce.
• Spread a thin layer of mayonnaise on the second tortilla and then place on top of lettuce.
• Wrap and chill at least one hour until firm.
• Cut into quarters using a serrated knife.