There are people in this great wide world who put hot sauce on everything. Whether it’s scrambled eggs or raw fish, they’re not happy unless it has heat. As someone who grew up on the east side of Los Angeles, I’m no stranger to these types, though I only join their ranks when the sauce in question is something more akin to salsa. I can live without a vinegar-forward hot sauce, but try to take a nice green salsa out of my hands and you’ll witness wrath like what I felt as a child — dodging chanclas from irate grandmas and aunts who were irked that I’d swiped the last of their homemade salsa for my nachos.
Still, classic hot sauce and more refined salsas seek to do the same thing: enhance already delicious foods with a spicy note. And they do work on most everything, with a few exceptions. Fruits, vegetables, and cocktails rarely call out for a wet sauce. They need something powdered to offer texture and deliver a kick. Enter Tajín.
At its root, Tajín (ta-HEE-en) is a simple mix of chili peppers, salt, and dehydrated lime. It was created in 1985 by Mexican entrepreneur Horacio Fernandez — who was inspired by his grandmother’s special blend of salsa and sought a way to bring the flavor to the masses, drawing his product’s name from the indigenous Nahuatl word for chili, “aji.” Why Horacio thought to take a dry approach instead of simply bottling some sauce we may never know, but each year the special blend grows in popularity here in the US, thanks to its versatility, palate-pleasing flavor, and recent cool factor amongst chefs and bartenders.
Taste-wise, tajín greets you with a lime indebted tangy burst that’s immediately balanced by saltiness, with a lingering mild spice that draws you in for a second taste. It’s your basic “heat tempered with citrus” combo and it works because of that simplicity. In terms of actual chili, this is pretty mild — just strong enough to open up the flavor profile of anything it’s used on, definitely light enough for rookies to enjoy.
If the words above are stirring a vague recollection in you, you may have come in contact with Tajín by way of the Michelada, which itself is having a bit of a moment. This mix of beer, clamato (or tomato juice), Worcestershire, and hot sauce is almost always garnished with a Tajín salted rim. Or perhaps you found it on the rim of a more upmarket cocktail. Two years ago bartenders rarely passed us recipes calling for Tajín; these days it’s as common an ingredient as triple sec or Angostura bitters.
Of course, if you’ve spent any time at all in Los Angeles you were in the know much earlier. The streets are absolutely alive with Tajín this time of year, thanks to street vendors who use it to spice up their offerings — from mayo and Tajín doused elotes to Tajín sprinkled fresh-cut cucumber and mango to the seasoned paletas shown above. If you’re not in LA, it’s also readily available at most major markets nationwide; look for it in the annoyingly named “ethnic food” aisle.
To honor “the spice of summer,” we asked four bartenders what they specifically love about Tajín and collected a few drink recipes for you to try at home. Warning: this is a gateway use for the condiment. Before you know it you’ll be adding the stuff to your freaking cereal.
Madero — El Chingon
Ryan Andrews, Beverage Director for GBOD Hospitality Group
Tajin is great for cocktails because it’s a perfect blend of spice, salt and chili flavor that intensifies the other flavors in the drink. Salt does this specifically, as it’s a flavor enhancer. I love that Tajin adds just enough heat and salt to the cocktail without overpowering it.
It’s perfect for citrus-forward cocktails.
- 1.5 oz. Azuñia Blanco tequila
- 4 oz. House-made watermelon cordial
- Chamoy and Tajin rim
El Cazador — Fisk & Co
Melissa Caroll, Head Bartender at Fisk & Co in Chicago, Illinois
Tajin has a beautiful bite that brings out tertiary flavors in fruit that you might otherwise miss. In cantaloupe, it brings out a vegetal quality you might ignore if it wasn’t for the spice and balance of the citric punch that Tajin brings to the table.
- 1 oz Legendario Domingo Mezcal
- 0.5 oz Vermouth
- 0.5 oz Simple syrup
- 0.5 oz Lime Juice
- 1.5 oz Cantaloupe Juice
Shake over ice, strain and serve up in a coupe. Garnish with Tajin Candied Cantaloupe Rind.*
*Tajin Candied Cantaloupe Rind — Created by Fisk and Co. bartender Megan Conn:
- Slice hard rind off the edge by slowing sliding knife under the skin.
- Cut rind into 1 inch by 1/2 inch pieces.
- Boil for five minutes.
- Strain into one part salt to five parts water.
- Let sit for six hours.
- Strain and rinse in cold water three times. If you don’t rinse them enough they will be extra salty.
- Boil in two parts sugar to one part water with lemon rind until clear.
- Strain and put in the dehydrator for 12 hours.
- Toss in three parts sugar and 1 part tajin upon removal.
Drink recipe created by bartender Megan Conn.
Talk To The Hand — Sabel Kitchen And Bar
Jenee Craver, beverage director at Sable Kitchen & Bar in Chicago Illinois
Tajin has been working as a “salt rim.” Its texture subtle spice, citrus, and salt make it a fun addition to any cocktail — especially in our spicy margarita, Talk To The Hand, created by Dante Torres, which brings out all the nuances of our in-house sangrita.
- 1 oz El Tesoro Reposado Tequila
- 1 oz Vida Mezcal
- 1 oz Mango Sangrita
- 0.75 oz Lime Juice
- 0.5 oz Agave Syrup
Shake, double strain into a rocks glass over ice and garnish with a Tajin Salted Rim.
ALEX + PIPER — Honey Salt
Kaleo Medeiros General Manager at Honey Salt
Tajín is a great seasoning that embodies bold flavor. It’s a mix of chili powder, salt and dehydrated lime that delivers a mouth-watering kick to anything from fresh fruit to cocktail rims on a michelada or Bloody Mary. As an ingredient in the Alex + Piper, it’s a partner in crime with the jalapeño and also a savory contrast to the sweetness of fresh carrot, creating a complex and playful drink.
I’ve been playing around with variations of this cocktail for years. I’ve always loved the idea of using carrots and spice. When we found just the right balance and combined it with a house favorite tequila — Casamigos Blanco — it was a sexy cocktail, a cool contrast of feminine and masculine. Between the color, flavor, and feel of the drink, it felt so “Orange is the New Black” — the sexiest, strongest little combo around, at once in perfect harmony and at war with itself, hence the name “Alex + Piper.”
- 1.5 oz. Casamigos Blanco Tequila
- 1.5 oz. Fresh Carrot Juice
- 0.75 oz. Fresh Lemon Juice
- 1 oz. Agave Syrup (1:1 Ratio)
- 1 Jalapeno slice
Instructions:
1. Add all ingredients to mixing tin.
2. Add ice and shake vigorously.
3. Strain into a mason jar or rocks glass over fresh ice.
4. Garnish with a lime wheel and half Tajin rim.
