FAQ

No, Chamoy and Tajin are different. Typically, Tajin refers to the range of sauces from a Mexican company, including a Chamoy variety made of apricots, dried chili peppers, lime juice, and salt. On the other hand, Chamoy is a sweet, sour, and spicy Mexican condiment with a slightly salty flavor.

Yes, Chamoy is an acquired taste as many people do not instantly like it, but eventually, they do. If you are new to Mexican food, you might not instantly like it due to its intense flavor.

While it is good to eat Chamoy occasionally, it is not healthy to eat it too frequently. Just like ketchup, a little bit of Chamoy sauce on a fresh mango is good, but pouring it on every food you eat is not advisable. Eating Chamoy too frequently can also lead to heartburn and gastritis. This is caused by the high fiber content in dried fruit that can upset the stomach.

Most Chamoy contain preservatives and should be stored in a cool, dry place. However, we make our Chamoy with few or no preservatives, which means you need to keep it refrigerated and use it for 1 to 2 months.

Chamoy is an excellent sweet chili sauce for vegetarians as it does not contain animal products. It is also gluten-free, making it a perfect condiment for people watching their diet.

• Carrot, cucumber, and jícama sticks.

• Mangoes. Make cuts around the mango and finish it with the chamoy sauce. Any fresh fruit tastes great with it.

• Mangonadas. Chamoy is also the best in mangonadas (a mango slushie) or with lemon, mango, and strawberry paletas or chips.

• Fruit with sliced ​​apples or fresh coconut, watermelon, pears, papaya...

• Make chamoy rim for cheladas or margaritas. To prepare the rim of a glass for a margarita or michelada, you can use this chamoy sauce. Simply place an upside-down glass in a bowl of sauce, carefully turn it over, sprinkle with your favorite chili powder, and serve.

• Raspados (shaved ice), chamoyada, paletas, drizzled over a sorbet.