Step aside, quinoa. There’s a new fad in town.

I don’t know if you’ve noticed, but turmeric has been ALL THE RAGE lately. Mostly, people have really hooked onto its medicinal properties. Said medicinal properties, such as its a powerful anti-inflammatory, have been used for centuries in India and, like most herbal remedies, the evidence is clinically unsubstantiated.

But, turmeric is delicious! And, as I was thinking about turmeric I got to thinking, why isn’t there more Mexican-Indian fusion? So many of the ingredients are the same or similar. So here is my very first recipe for what I like to call IndiMex! This rub is pretty easy to throw together and the earthy ancho with the earthy turmeric gives you a great, savory earth-bomb.

Here are a few tips on working with tenderloin. Venison tenderloin can be tricky because beef tenderloin recipes just don’t translate very well. Venison tenderloins are much smaller and virtually fat-free. If you’re perusing Pinterest for recipes, it’s best to treat it more like a skirt steak. A quick sear is all you really need, especially if you have a medium-rare preference.

The only caveat I would say to this recipe is that if you do prefer a well-done tenderloin, be very careful not to burn the rub/crust. You might try flipping it a couple extra times to cook it all the way through without burning the outside. Alternatively, you can cook it at a little bit lower heat.

Non-game substitution: Any smaller, flatter cut of steak will work, like a flat-iron or skirt steak.