Our Favorite Recipes
Not Yo’ Daddy’s Mexican Hot Sauce is unique and versatile. See how we use it!
Sweet smoke michelada and quick party dips
Sweet Smoke Michelada
A refreshing summer drink known to cure hangovers in Mexico. We add our own Akron twist to this Mexican favorite.
Not Yo’ Daddy’s Mexican Hot Sauce Sweet Smoke blend; ice; 1 lime; 1/4 cup dill pickle juice; 1/4 cup tomato juice; 1 beer (Mexican Pilsner or Vienna-style lager); jicama for garnish.
Pour a thin layer of Not Yo’ Daddy’s Sweet Smoke sauce on a plate.
Place the rim of a pint glass on the hot sauce to get a rim full of sauce.
Fill glass with ice (about 3/4 full).
Add remaining ingredients.
Decorate with a lime wedge and garnish with a jicama stick.
Quick Party Dips
An easy, hot and flavorful way to set up for a party.
Mix 2 tablespoons of Not Yo’ Daddy’s Mexican Hot Sauce with 1/2 cup of french onion dip, hummus or sour cream.
Serve with potato chips, tortilla chips or veggies.
akron chicken dip
When you make this buffalo chicken style dip with Akron’s own hot sauce, you simply scratch off Buffalo and name it Akron Chicken Dip instead. This is an instant party classic, whether it’s the ultimate Super Bowl party or a game night with friends, it will be the first dish gone!
8 ounces of Mexican crema or sour cream; 8 ounces goat cheese; 8 ounces cream cheese; 1/2 cup colby or colby jack cheese; 1.5 lbs boneless, skinless chicken breast; 1/4 cup thinly sliced green onions (separate white and green parts); 2 tablespoons Original Not Yo’ Daddy’s Mexican Hot Sauce (or more).
In a medium pot bring water to a boil on medium-high heat. Add chicken breasts, salt and pepper, cover and cook until chicken is no longer pink or the internal temperature has reached 170° F.
Meanwhile, combine crema, goat cheese, cream cheese, colby cheese, white parts of the green onions, and Not Yo’ Daddy’s inside crock pot and turn on low-medium heat. Stir occasionally.
Remove cooked chicken from pot and let it cool for about 3 minutes. Using your hands, or two forks, shred chicken and put it inside crock pot.
Make sure ingredients are well mixed.
Leave ingredients in crock pot on high heat for about 10 minutes, or until dip is hot. Top with the remaining green onions before serving.
Serve dip with tortilla chips or pitas.
Thanksgiving or not, this stuffing recipe packs a tons of flavor with the signature Not Yo’ Daddy’s kick to keep things interesting.
3 tablespoons butter; 1 medium onion, diced; 4 stalks celery, chopped; 2 cloves garlic, minced; 1 tad salt; 1 tad pepper; 4 tablespoons canola oil; 2 teaspoons Original Not Yo’ Daddy’s Mexican Hot Sauce; 2 eggs; 6 cups stale bread, cubed; 1/4 cup salted and roasted pepitas (pumpkin seeds); 1/4 cup dried cranberries; 1 teaspoon each rosemary, thyme and sage, minced; 2 cups of vegetable broth.
Preheat oven to 350 degrees.
In a saucepan, melt butter and sauté onion, celery and 1 minced garlic until soft and translucent.
Add salt and pepper, mix well and remove from heat.
Whisk together oil, Not Yo’ Daddy’s and eggs in a mixing bowl.
Place bread cubes in a a large mixing bowl.
Pour sautéed vegetables and the hot sauce mixture over bread and coat thoroughly coat the bread.
Add in the rest of the ingredients and toss well.
Transport bread mixture into a bread pan and place it inside the oven to cook covered (with aluminum foil) for 30 minutes.
Remove foil, increase heat to 400 and cook for 20 minutes or until top is golden brown.