Sometimes you just need something that looks fancy but still tastes like home. These tri tip appetizers take some grilling staples and give them a bold Mexican twist that’s perfect for gatherings.
This recipe starts with bold flavors and a straightforward technique. First, you’ll prep your grill for two-zone cooking. Season your tri-tip with Kosmos Q Dirty Bird Hot rub followed by a coating of Double Pepper Cow Cover. Smoke the tri tip to 100°F (38°C), then sear over direct heat to your preferred doneness—aim for 120°F (49°C) for medium rare. Let it rest before slicing paper-thin.
Sear your Roma tomatoes and red onion to soften and intensify their sweetness, then grill the limes on the cooler side while the meat cooks.
While the steak rests, dice the seared tomatoes and onions, then toss them with capers seasoned with SPG rub. Add in whole mint leaves (no need to chop them—they’ll wilt perfectly), and the juice of one grilled lime. Slice your bolillo rolls, brush them with olive oil, and season with SPG rub before grilling them until crisp and charred.
Make a quick crema by mixing lime juice with crema, Cotija, and chopped cilantro. To assemble, layer the bread with tomato-onion salad, thin tri-tip slices, and a drizzle of the crema. It’s a savory, herbaceous bite with Mexican flair.
This tostada starts with seasoning the tri-tip, using a 1:1 blend of Garlic Jalapeño and SPG rubs. Cook the steak over indirect heat while you make a rustic chimichurri. Chop cilantro and red onion as your base. Grill two Roma tomatoes and two jalapeños until soft, then add them—plus one raw jalapeño for crunch. Add in three chopped fresh roma tomatoes, five chopped garlic cloves. Add avocado and a good glug of vinegar before serving to keep it fresh and punchy.
Meanwhile, roast two whole bulbs of garlic: trim the tops, drizzle with oil, rub with your spice mix, and wrap in foil before tossing them on the grill.
Once the tri tip reaches 100°F (38°C), move over to direct heat and sear to 120°F (49°C). Pull off the heat and let it rest, finishing it off with Texas Beef rub before slicing thin. Crisp your tortillas over indirect heat, then place a slice of Oaxaca cheese on each to melt slightly. Add a bit of roasted garlic, then the steak, a spoonful of chimichurri, and finish with crumbled Cotija. The result? A layered, flavor-packed tostada with a real kick.
Both appetizers bring something different to the table. The bruschetta bites are light, herbaceous ("almost tropical", as a member of our team put it), and creamy—perfect finger food with just enough complexity to make your guests ask how you did it. That grilled bread crunch paired with juicy tri tip and crema? Pretty unbeatable.
The tostadas, on the other hand, bring boldness. They’ve got texture, spice, and a sauce that wakes up every bite. Between the roasted garlic, that fresh-meets-grilled chimichurri, and the slightly salty Cotija, it's the kind of snack that disappears fast. Both recipes lean into Mexican flavors while keeping the backyard BBQ feel alive. Try both—you won’t regret it.
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