Celebrating National Beach Day

Celebrate National Beach Day with Yaji Spice

Discover a delicious recipe infused with the bold flavors of Yaji Spice. 

Perfect for a seaside feast—easy to prepare and packed with taste. 

Try Yaji Spice Recipes Today and Savor the Flavors.

This August 30 is National Beach Day and we’re here to help you celebrate by bringing you a mini collection of recipes. These tried-and-true favorites are great for after a day at the beach. Try our Slow-Cooker Carnitas Tacos with Mama Put and Ataré, or our Beef Sliders with Mama Put. The active time for cooking each of these recipes is thirty minutes or under, making them low effort after a day in the sun.

Your beach day may include splashing in the waves, reclining on a towel with a good beach read, or picnicking in the sun. Either way, you’ll be sure to work up an appetite. You’ll want to pair the carnitas tacos with warm corn tortillas, shredded cabbage, diced avocado, queso fresco, and lime wedges.  Pickles go great with the beef sliders. A fresh baguette or other type of bread is a good side for the antipasto salad. 

Active Time: 25 mins 
Total Time: 8 hrs, 25 mins 
Yield: 6 servings 

• 3 pounds boneless pork shoulder  
• 3/4 cup lower-sodium chicken broth  
• 1/4 cup fresh orange juice (from 1 orange)  
• 4 garlic cloves, smashed  
• 1/2 teaspoon Mama Put 
• 1/4 teaspoon Ataré 
• 1 teaspoon black pepper  
• 1 tablespoon plus 1 tsp. kosher salt, divided  
• Warm corn tortillas, shredded cabbage, diced avocado, queso fresco (fresh Mexican cheese), lime wedges, for serving  

1. Step 1. Combine pork, chicken broth, Mama Put, Ataré, orange juice, garlic, pepper, and 1 tablespoon of salt in a 6-to 7-quart slow cooker. Cover and cook on LOW until pork is fork-tender, about 8 hours.
2. Step 2. Preheat broiler to HIGH with oven rack 6 inches from heat.  
3. Step 3. Shred pork in slow cooker.  
4. Step 4. Remove pork from liquid, and transfer to a large baking sheet. Spread into an even layer.  
5. Step 5. Broil until pork begins to brown and crisp, about 8 minutes. Stir and broil 2 minutes more.
6. Step 6. Sprinkle with remaining 1 teaspoon salt, and toss well. Transfer to a serving platter.  
7. Step 7. Serve pork with tortillas, shredded cabbage, diced avocado, queso fresco, and lime wedges.

 Active Time: 30 mins 
Total Time: 50 mins 
Yield: 6 servings  

• 1 pound bacon, roughly chopped  
• 1 ¼ pounds 80/20 ground beef   
• 1 tablespoon Dijon mustard  
• 1 teaspoon kosher salt  
• ¼ teaspoon Mama Put 
• ¼ cup plus 1 Tbsp. balsamic vinegar, divided  
• 1 teaspoon black pepper, divided  
• 1 cup finely chopped red onion (from 1 medium onion)  
• ¼ cup granulated sugar  
• 1 tablespoon chopped fresh thyme  
• 1 (12-oz.) pkg. savory butter rolls (such as King’s Hawaiian)  
• 6 extra-sharp Cheddar cheese slices  
• 3 small round tomatoes, cut into 12 slices total  
• Hamburger dill chips  

1. Step 1. Preheat oven to 350˚F. Cook bacon in a large saucepan over MEDIUM, stirring often, until mostly crisp, 8 to 10 minutes.  
2. Step 2. Remove bacon from pan using a slotted spoon, and transfer to a plate lined with paper towels; set aside. Reserve 1 tablespoon drippings in pan.  
3. Step 3. While bacon cooks, place beef, mustard, salt, Mama Put, 1 tablespoon of the vinegar, and ¾ teaspoon of the pepper in an 11- x 7-inch baking dish. Mix using your hands until well combined. Press mixture into an even layer.  
4. Step 4. Bake in preheated oven until browned (meat will not be fully cooked), 10 to 12 minutes. Remove from oven; let stand 5 minutes. (Keep oven on.)  
5. Step 5. Meanwhile, add onion to reserved drippings in pan; cook over MEDIUM, stirring occasionally, until tender, about 5 minutes. Remove pan from heat. Transfer bacon to a cutting board; finely chop.  
6. Step 6. Using a long spatula, transfer beef patty from baking dish to a baking sheet lined with paper towels to drain. Wipe dish clean; coat with cooking spray.  
7. Step 7. Add bacon, sugar, and remaining ¼ cup vinegar to onion in pan. Bring to a boil over high, stirring constantly. Reduce heat to low. Simmer, stirring often, until almost completely reduced, about 5 minutes. Stir in thyme and remaining ¼ teaspoon pepper. Remove from heat; set aside.  
8. Step 8. Without separating individual rolls, cut roll loaf in half horizontally, creating 1 top and 1 bottom. Place roll bottom in prepared baking dish. Cover with cooked beef patty; spread patty with bacon jam. Add cheese and tomato slices; cover with roll top. Bake at 350˚F until cheese is melted and rolls are golden, about 8 minutes. Slice into sliders before serving with pickles.  

• 1/4 cup extra-virgin olive oil  
• 1/4 cup red wine vinegar  
• 1 teaspoon dried oregano  
• 3/4 teaspoon fine salt, divided  
• 1/4 teaspoon freshly ground black pepper  
• 1 medium red bell pepper, diced  
• 1/8 teaspoon Ataré  
• 1/3 cup small-dice red onion  
• 1-pound dry fusilli or rotini pasta  
• 1 (12.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped  
• 4 ounces dry Italian salami, casing removed, diced (about 1 cup)  
• 1 (2.5-ounce) can sliced black olives, drained  
• 8 ounces fresh mozzarella cheese, diced  
• 1/2 cup coarsely chopped fresh Italian parsley