blend · butter emulsion
NATIONAL AWARD WINNERPrep 10 minChicatana Butter
Independent adaptation of a publicly published Adrián Torres recipe. Not affiliated with, sponsored by, or endorsed by Adrián Torres.
FINISHING BUTTER · CORNBREAD, GRILLED MEATS & TORTILLAS
A finishing butter for cornbread, grilled meats & tortillas.
Adrián Torres's smoky chicatana ant butter.
On the jar
CHICATANA BU
- Method
- blend
- Yield
- about ¾ cup
- Ingredients
- 4
Blender sauce. Cook from the recipe
Ingredients
- Chicatana Ants55 g
- Chile Powder3 g
- Salt½ tsp (3 g)
- Butter½ cup (113 g)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Get Chicatana Butter + 4 more sauces like it
The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
Companion jar
Chicatana Butter wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 4 national awards
- Chipotle CremaNATIONAL AWARD WINNEROn the jar: CHIPOTLE CRE
- Red Curry Nut SauceNATIONAL AWARD WINNEROn the jar: SATAY PEANUT
- Yellow Anticucho Sauce★ STARRED KITCHENOn the jar: YELLOW
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
Provenance
Adrián Torres — published sauce recipes in the PantryFlex catalog. James Beard Emerging Chef 2026.
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Adrián Torres / StarChefs (published as “Chicatana Butter”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.