‘Tajín Is a Lifestyle An Appreciation of the Mexican Seasoning Mix

by Marie Rodriguez

You can find Tajín served along with the freshly sliced mango offered on the street in New York City on humid summer afternoons. At Dodger Stadium in Los Angeles, Tajín garnishes esquites, a Mexican snack of stewed corn, served in mini batting helmets, at the same time as the cafe Tropicales in Houston dusts its yuca fries with the chile-lime salt. Tajín coats the edges of cocktail glasses at limitless bars, and in houses, at some point in the United States, the canister decorated with the colors of the Mexican flag is in no way to a long way out of attaining.

Pronounced ta-HEEN, the famous Mexican product, hit the US marketplace in 1993. In many locations, it is akin to Heinz ketchup in its ubiquity and logo loyalty — a nostalgic and sizeable taste in Mexican and Mexican-American food. A pink powder that stains the flesh of oranges, mangos, cucumbers — and nearly whatever it touches — Tajín is made from dried granulated chiles (a mixture of chiles de árbol, guajillo, and pasilla), dehydrated lime, and salt.

I can’t even consider a time before Tajín or before salts flavored with lime and chile,” said Mariana Gomez Rubio, a culinary consultant primarily based in Mexico City. Tajín is perhaps the satisfactory-regarded product from an own family of Mexican condiments that, either alone or when eaten with other ingredients.

Combine saltiness, sweetness, sourness, and the heat of chiles — a famous culinary tetrad. Chamoy, a sauce made from fermented fruit and chiles, falls into this category, as do the numerous forms of flavored salts made in Mexico, from sal de gusano and sal de Chaplin, in which dried worms or grasshoppers are added to salt and floor chiles, to chile-lime or lemon salts. Then, there are dozens of different sorts of sweet-hot-tart Mexican candy, such as chews and gummies.

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