Wednesday, July 7, 2010

Tajin: This is Not a Candy

Every once in awhile a product that's been around for who knows how long basically smacks me upside the head to pay attention to it.

Most recently, that product is Tajin "classico seasoning." I first noticed it a summer or two ago at the Hillcrest Farmers Market. Once tomatoes are in season, Valdivia Farms, which sells marvelous heirloom tomatoes, chops a bunch up, mixes the pieces with olive oil and a little seasoning and puts the mixture on platters with toothpicks to sample. Customers gobble them up and wonder why they taste so delicious. Well, sure, the tomatoes are great but they're also using the Tajin -- and they sell 5 oz. plastic shaker bottles of it along with the tomatoes. Did I buy one? No, because I suspected their  price was quite a bit more than I'd have to pay at the market. Sure enough, a visit to Northgate Gonzalez turned up the Tajin for less than two bucks. I'm in bliss.


So, what is Tajin seasoning? Very simple. A powder blend of chiles, salt, and dehydrated lime juice. It's the lime juice you really taste when it hits your tongue. It's all about the salty tang. And, as they carefully print on the cap, this is not a candy.

Tajin seasoning can be used for all sorts of dishes. Here's a little salad of chopped tomatoes and garlic scapes. Like Valdivia Farms, I tossed them with olive oil and Tajin. It was delicious on a slice of sour dough bread and I used the bread, of course, to sop up the Tajin-flavored tomato juices.

 

I've also used it as part of a marinade for roasting and grilling chicken. At the recent Collaboration Kitchen at Catalina Offshore Products, chef Melissa Mayer offered a delicious recipe of Hamachi Crudo with Watermelon Carpaccio, Tangerine, and Hazelnut Oil Emulsion with Cilantro Flowers. Tucked into the recipe to season the yellowtail was about a teaspoon of Tajin.

And, at the 4th of July party I attended, chef Andrew Spurgin whipped up the most delicious Michelada beer cocktail. The mixture of Tecate beer, lime juice, and clamato juice was perfection, but what sent it truly over the top was the rimming along the top of the cup with Tajin seasoning.

Try it out and let me know what you do with it.


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17 comments:

  1. If this is the same stuff I have at home (and I think it is) it's really good on fruit...mango, apples, etc.

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  2. Absolutely. I love chile and fruit combos.

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  3. Great seasoning for lots of things...jicima, melons, eggs salad. I even sprinkle it on top of my gazpacho!

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  4. I love the idea of Tajin on egg salad. That would really change it up! Thanks, Lorri!

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  5. You can always find a bowl of carrots, jicama, cucumbers and lime juice topped with tajin in our refrigerator. It's perfect for someone who loves to snack throughout the day.

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  6. Try rimming your margarita glass with Tajin! Yum!

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  7. I love this seasoning and have purchased quite a few of these for my friends who fall in love with it too (I get it at Pancho Villa's market on El Cajon Blvd at 805). I've taken a glass and wet the rim with lime and dipped it in this for Bloody Marys. I also make a chopped tomato, thinly sliced red onion & cucumber and cilantro salad with some olive oil, lemon juice, pepper and tajin. I let it marinate at least 30 minutes. Yum!

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  8. Anyone know where to buy it in North County?

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  9. I would think El Tigre would carry it. And any other Hispanic market.

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  10. I just purchased this product from a Super Walmart store in the produce department in New Hampshire. Walmart to the rescue!

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  11. I want to try rimming a mango margarita glass with this, and put tabasco sauce in the margarita! i think it will be really yummy

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  12. will anything happen if i eat it plain like its candy?

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  13. I love it on Mac & Cheese. Am I crazy? Yes. Is it delicious? Duh!

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  14. i eat it as candy.

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  15. I eat it as candy as well....

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  16. There is a Chinese candy-line called "TAIJIN" and apparently people (Chinese people?) have gotten them mixed up...

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