Tajín seasoning

Not to be confused with Tajine.
Tajín Clásico
Tajín seasoning in a bowl
TypeGarnish, condiment, or ingredient
Place of originGuadalajara, Mexico
Main ingredientsChili, lime, salt

Tajín Clásico, often referred to as simply Tajín (Spanish pronunciation: [taˈxin]), is a Mexican spice mix consisting predominantly of lime, chili peppers and salt. It is used in a variety of preparations.

History

[edit]

The combination of chili and lime is a classic one in traditional Mexican cuisine and is commonly used on fruits and vegetables.[1] The combination of salty and sweet is in general a staple of the cuisine.[1]

Tajín Clásico was created in 1985 by Horacio Fernández, who wanted to recreate in powdered form the flavors of a sauce made by his grandmother.[2] Fernández named the product after the pre-Columbian archaeological site of El Tajín in the eastern Mexican state of Veracruz, which he visited and was impressed by in 1985, after realizing that ají, meaning chili, shares three of the same letters.[3] Tajín Clásico entered the U.S. market in 1993, building a plant in Houston; Tajín became a commonly-used condiment in Texas.[2][1] In the 2000s, the brand expanded internationally.[2]

Description and ingredients

[edit]

Tajín Clásico seasoning (often referred to as simply Tajín), the company's most popular product, is a seasoning powder consisting of ground chiles de árbol, guajillo chili, pasilla chili, sea salt and dehydrated lime.[4][5]

It is a grainy reddish powder with flavors that are sweet, salty, and sour, with a mild heat from the chilis.[6][5][7] The flavor of the lime is at the forefront and the flavor of the chilis is subtle.[7] It imparts a reddish color to dishes.[5] When used as a garnish or condiment, the graininess can also add texture to dishes.[8]

Uses

[edit]

Tajín is used in a variety of preparations. It is used as a garnish, a condiment and an ingredient.[4][9][8] It is used in both sweet and savory dishes.[10]

The blend is commonly used with fruit, but is also used with vegetables, dips, sauces, desserts, in cocktails such as micheladas, or to rim a margarita.[4][11][9][2][5] It can also be used as a rub for meats, poultry, or fish.[6] It can be used as a replacement for salt in omelets or on popcorn.[5]

Reception

[edit]

Tasting Table called Tajín Clasico a "classic Mexican spice blend".[6] Parade called it a cult favorite.[12] According to Mexican food historian Gustavo Arellano, “Tajín is a lifestyle”.[5] Mexico City culinary consultant Mariana Gomez Rubio said: “I can’t even imagine a time before Tajín, or before salts flavored with lime and chile".[5]

Manufacturers

[edit]

The manufacturer, Empresas Tajín, was founded in Guadalajara, Mexico in 1985 by Horacio Fernández, who originally sold the blend store-to-store; the company is located in Zapopan, Jalisco, Mexico.[13][7] Several other manufacturers, including Trader Joe's, Trechas, and Lawry's, make competitor products.[12][14]

[edit]

Similar flavor profiles in Mexican cuisine

[edit]

Chamoy is a sauce made from fermented fruit and chiles. Sal de gusano is a condiment made with dried worms and chilis. and Sal de chapulin is made with dried grasshoppers and ground chiles. Mexican cuisine also includes other flavored salts and multiple examples of candies which are sweet and hot or tart, such as Brinquitos.[5]

See also

[edit]

References

[edit]
  1. ^ a b c Garley, Brittany Britto (2022-09-01). "Houston Is the U.S. Home of the Tajín Sensation — And It's Just Getting Bigger". Eater Houston. Retrieved 2023-12-30.
  2. ^ a b c d Thompson, Kat (2019-06-04). "Tajín Is the Magical Mexican Seasoning You Need In Your Life". Thrillist. Retrieved 2023-12-30.
  3. ^ "Historia Tajín" (in Spanish). Archived from the original on 2020-04-19.
  4. ^ a b c Katz, Dara (2023-10-31). "What Is Tajín Seasoning? (And Why Does It Make Fruit So Much Better?)". PureWow. Archived from the original on 2023-05-30. Retrieved 2023-12-30.
  5. ^ a b c d e f g h Galarza, Daniela (2019-06-10). "'Tajín Is a Lifestyle': An Appreciation of the Mexican Seasoning Mix". The New York Times. ISSN 0362-4331. Retrieved 2023-12-30.
  6. ^ a b c Martinez, Erica (2023-04-11). "If You're Not Putting Tajín On Watermelon Slices, What Are You Doing?". Tasting Table. Archived from the original on 2023-10-17. Retrieved 2023-12-30.
  7. ^ a b c SPICEography (2022-07-16). "Tajin Seasoning: History, Flavor, Benefits, Uses". SPICEography. Retrieved 2023-12-30.
  8. ^ a b Lindsey, Allison (2023-12-12). "Sprinkle Some Tajín On Your Deviled Eggs And Thank Us Later". The Daily Meal. Archived from the original on 2023-12-30. Retrieved 2023-12-30.
  9. ^ a b Wolfe, Paris (2023-08-01). "Spicy Tajin seasoning moves into mainstream at Greater Cleveland homes and restaurants". Plain Dealer. Archived from the original on 2023-08-10. Retrieved 2023-12-30.
  10. ^ Tait-Hyland, Molly (2021-08-16). "Ravinder Bhogal's secret ingredient: tajin spice mix". The Guardian. ISSN 0261-3077. Retrieved 2023-12-30.
  11. ^ Allan, M. Carrie (June 23, 2022). "This classic frozen margarita recipe hits all the right notes". Washington Post. Archived from the original on 29 March 2023. Retrieved 18 November 2022.
  12. ^ a b Wrubel, Jessica (2023-05-04). "10 Genius Ways To Use Trader Joe's Chile Lime Seasoning". Parade. Retrieved 2023-12-30.
  13. ^ "Tajin Marks 30 Years of Spicing Up Produce". The Packer. October 16, 2015. Archived from the original on August 8, 2020. Retrieved February 8, 2020.
  14. ^ Stephen, Paul (2021-06-16). "The best chile-lime salt for fruit, cocktails and cooking". San Antonio Express-News. Archived from the original on 16 June 2021. Retrieved 2023-12-30.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Tajín_seasoning&oldid=1256570443"