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- Опубликовано: 15 июл 2021
- Get the recipe 👉 www.rickbayless.com/recipe/ch...
Chamoy may seem a bit perplexing to those whose concept of flavor is neatly compartmentalized. If you think in terms of dishes that are either sweet or salty or spicy or tangy, chamoy may leave you confused-because it’s all of those things. And when you add the truth that chamoy is a favorite dessert topping and liberally smeared on fruit, the confusion compounds. But if you love the thought of savory elements in desserts and a salty-spicy topping for fresh fruit-if you love crossing boundaries and mixing things up-you’ll love chamoy.
Mango ice (nieve de mango) with chamoy, shaved ice snow cones (raspados) with fruit syrup and chamoy, mango slushies swirled with chamoy and served with tamarind straws (mangoneadas), apples (or watermelon or cucumbers or …) slathered with chamoy and dipped in Tajin-those are just a few of the typical places you’ll find chamoy in Mexico.
Chamoy can be traced back to Japanese immigration to Mexico, when the original was most likely made from the salted “plums” (really a type of apricot) called umeboshi. Flavors in Mexico tip boldly toward spicy and sweet, which, when combined with the saltiness of the umeboshi, evolved into chamoy, the fruity-spicy-salty-tangy-syrupy sauce that flows red from the bottle everywhere. Unfortunately, a lot of the commercial brands are filled with ingredients you won’t recognize as natural food or be able to pronounce. This homemade version is easy and delicious and gets its beautiful red color (and a good amount of tang) from the hibiscus-relative jamaica that’s typically steeped for beverages and available in every Mexican grocery.
Tajin, the tangy-spicy-salty powder that’s sprinkled on jicama and fruit (and used to rim spicy margarita glasses) is widely available these days-many grocery stores, all Mexican groceries, on line. If you can’t lay your hands on it, just add a bit more of the chiles, lime and salt.
Rick was in my childhood, I didn't have cable so my Saturdays at home on PBS were spent with Rick. I cook a lot now and think about how magical you made Mexican food.Thanks for always making great recipes that respect our culture.
Cooking shows Saturday morning were the best
So true pbs had some great cooks
🙋🏽♀️ Same, loved that he would go to the mercados to pick his Chili’s.
Crazy cause I would watch Rick on PBS. And his brother on ESPN lol
Thank you SO MUCH. Wonderful to hear.
Me, a Japanese Mexican American:
i am chamoy
"Yare-Yare Daze..."
Awww you are so sweet as a chamoy. 🥺🍒
Yozzzzz
Saku19 lmao
Ha ha ha good joke XD
Thank you, Rick Bayless for always being so graceful and respectful of our Mexican cuisine. Your a pleasure to watch!
There are a ton of details in the videos that show that he really knows Mexican food and the related culture.
Lmao it’s a Chinese culture used by Mexicans
Thanks for watching.
@@Psychosis18 excuse you
@@mariolopez-hp4oj learn your history, you are excused
I always called it a Mexican plum sauce when people asked what chamoy was. Now I know why. Thank you for that bit of history with your recipe.
I guess I should say I add prunes or fresh plums to mine.
@@rosysweet3519 I love adding prunes to mine as well, or raisins.
For parties, my aunt likes to make chamoy apples, which are very good. It's like a candied/caramel apple, but with chamoy. It's also fantastic on mangoes and mango sorbets or raspados.
Growing up in Mexico during the 60s and 70s, I remember chamoy was only sold as a powder in paper straws. Kind of like pixie stixs. Dulce de tamarindo was also popular
I do remember that
A fusion of deliciousness!... Thank you Rick Bayless, I am learning to create authentic Mexican dishes here on your channel.
Perfect on sliced jicama, pepino and papaya. Tnx Rick!
Exactly!
Some of the best Mexican food I've ever had was at a Rick bayless restaurant . And I'm half Mexican and my grandparents were from Mexico. And definitely remember watching him on Saturday with Yan can cook the frugal gourmet and Justin Wilson lol time flies guys lol
Thank you Chef Rick Bayles , I've always wanted to learn to make Chamoy👍❤🙏
I always wondered what chamoy was. Then after trying umeboshi in Japan. It tasted exactly like those little packets of salted plums you buy at the Mexican stores! It even looks the same. Interesting how cultures crossover to different parts of the world through food.
Literally THE best chamoy salad😍🥰😘 ruclips.net/user/shortsObIvdb3YuTU?feature=share
Fun fact tacos al pastor have a middle eastern origin. Look up tacos árabe which are the precursor so the pastor we know today n
Man I've been watching Rick since a kid and I'm just now realizing he's brothers with Skip Bayless.
Great how they both succeeded in their respective lanes
I thought you were lying. I had to google it.
Now that you've mentioned it, they do look alike!
Wtf! Dang learned something new too
Except one is successful, and the other is a Dallas Cowboys fan.
🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯
Have always been a fan of Rick Bayless grew up watching one plate at a time! And have done many of his recipes and want to keep on update on his videos to try other recipes
Soo interesting! I currently live in europe and it’s difficult to find chamoy, or salted plums so I often buy japanese salted plums because it has a sililar sweet/salty tang. Now I know why!! Thanks for this video :)
I live in Southern California and chamoy is literally in every grocery store. I currently have like 2 bottles lol
I love how your living room feels like a mini version of the 1970-80's Mexico City style of design that you would find on grandiose hotel lobbies or bank offices
thank you for sharing the recipe..and thank you for removing the annoying music while u talk it makes a huge difference and more enjoyable to watch u do ur magic..
Chamoy delicioso ! mmm Mangonadas! Gracias por compartir tu receta... y sí tienes razón, hay marcas que "huelen" a químicos basura. Es mejor hacer algo casero y delicioso! Bendiciones!
Thank You Rick! For always sharing such great Mexican TRUE cuisine; I’m learning so much from You! ❤️ you are my go to when I want to impress with my culture Mexican food I really appreciate it!! Thank You!!
Awesome Love this home made Chamoy it so much better than store bought stuff thanks Rick
I was looking for a Chamoy recipe. I stop a Mexican Lady in the supermarket and ask her about it. She told me I have to buy a bottle of the available brands at the grocery store. When I said to her this is all chemicals, she reply: That is the only way to have Chamoy. Not for Rick Bayless! I'm so glad that you share with us your amazing knowledge of Mexican cuisine. Thank You. (I am not watching you since I was a girl, you look amazing.)
Most people don’t make their own chamoy so bottled is what most are use to
Why would you choose a random Mexican lady in the supermarket to give you a Chamoy recipe, in the first place? Why would she just give you her recipe? Who are you?
Como diría Chavela Vargas, los Mexicanos nacemos donde se nos da la $&@ gana! Yo nací en Texas, usted Chef nació en Oklahoma pero es bien Mexicano! 🇲🇽
I need to thank my japanese friends for bringing this and my chinese friends for churros too.
Churros are from Spain. Greetings from Spain btw
Churros are, have always been, a spanish food.....
There is one theory that the Portuguese brought back the technique from China and another theory that is was created by Spanish shepherds. Who knows.
@@marsbeads Well, that would be like saying pasta comes from China. It's technically true, but Italian food comes from Italy. Both countries have way different styles of making noodles.
@@jmiquelmb Indeed, but thanks to the originals we have what we have today. 😋
Wow I'm mexican eating chamoy since I was a kid and I never knew the real ingredients to prepared that real,natural,tangy and delicious chamoy sauce.Thank you Rick !
You know it .. chamoy is a staple food for us Mexicans
Rick, if our paths ever cross, I’ll be thanking you again in person for posting this treasure of Mexico, thank you kindly.
Chinese**
Rick is one of the chefs that inspired me to become a chef. Thank you 🙏🏽
So happy to find you on RUclips, Loved your show on PBS! Can’t wait to watch your RUclips videos and try some recipes 😋
My mouth started watering as soon as I clicked the video.
Thank you for the recipe Micke
I recently discovered Chamoy and I love it.
This was so soothing. Loved it 😍
OMG Rick thanks for sharing😁 I would just mix the tajin with the store bought chamoy but not anymore!!! I'm gonna give your recipe a try cause I'm in love with stuff I put it on ALL fruit😋😋😋😋
Thank you so much for sharing this recipe. Enjoyed your video. 👍😎👍❤️😋
Have always enjoyed watching him cook up deliciousness!!😋
OMG!!! I have been waiting for this for years.
Hey Rick! I live quite literally on the other side of the world, India. I've been meaning to make mexican food at home but all the names and ingredients seemed intimidating to me. Thanks for making Mexican cooking so easy to follow :)
I love your recepies
Rick, you are such a stand-up person - for sharing the wealth of your knowledge and passion for food with us. And this is such a delicious recipe! Oh, and I absolutely love the food in your restaurants and your bottled salsas as well - especially the habanero salsa.
Thanks Arun!
Perfecto para comer más sano y sabroso. Gracias por compartir.
Es mi primera vez que lo veo y me encanto su manera de describir la comida, you make the food with love & funny. You have a new fan from mexico.
Awesome! Thank you!
Can't wait to try this recipe Rick! I made one today where the recipe said to use chili powder. It just didn't give the chamoy any heat.
This is the best with a good Michelada recipe. Add chamoy to the rim of the cup along the sides and bottom then sprinkle some Taijin fruit seasoning make your michelada pour your beer then at the very end pour a little tamarind paste stir it in add ice enjoy.
My favorite chef!
OMG, thanks for this video.❤
I LOVE chamoy and I was literally salivating while watching this video. I need to try and make this. Encanto pops in Dallas Tx makes their own chamoy and it is sooo delicious. It also stays frozen on the pops…which is something I can say bottled chamoy doesn’t do. Thanks!
Great idea! Do you have a recipe recommendation for frozen popsicles? Please post, I will check later. Thank you in advance.
I have all your books I love you thank for your recipes, deliciosas. Gracias😊
So delicious. In drinks, on fruit 🍉. I love it.
Love eating mango with chamoy, such a refreshing summer treat.:)
Thank you for sharing this I bought the bottle 😮 and it was not what I was looking for 😂! This is delicious I crave it daily
Omg THANK YOU and totally agree the stuff from the store doesn’t even compare to the original I grow up in 🇲🇽 and this is the REAL CHAMOY
Thanks for sharing. Going to give this recipe a try.
Welcome! The rule is, you have to come back to these comments and let us know how it turned out.
Looks delicious
LOVE Tajin! 🙂
Need to make some soon.
What a fun condiment!
Looks good
Great recipe, thanks. I made mine with Strawberries and peach instead of apricot plus I made it low carb, used erythritol and Stevia. Great on shaved ice topped with more lime and Tajin for a true Chamoyada.
How did you make it low carb?
@@ChrisStynen As I mentioned, I used Erythritol. You can use any low/zero carb sweetener. You can also use something like Splenda. Strawberries are low as well. Just made some a couple of weeks ago. I like it a little more spicy so I added more peppers.
My mouth is watering!
Fine.. I guess I'll try this recipe of yours as well.
Thank you for this. You explained an easy recipe that has a complicated taste. It turned out pretty good, though I wasn't sure how much Jamaica tea to use because you didn't mentioned it in the video, or I missed it. I used 1c and had to add an additional 1/2 c of water to get it to a better consistency. It turned out delicious until I added the additional 1tbsp of salt, and I love salt. Will omit the salt next time. For those that like it on the sweeter side, my advice, omit the salt. But this recipe was awesome. It tasted just like the one I tried in Mexico years ago. Again, thank you.
I ran to Walmart after this! I'm makin it now you got me so excited
I feel so enlightened.
Congratulations! That's very accurate! I'm sure it has the right taste. I share the same opinion about the bottles you showed.
Rick is so dreamy. 😍
Looking good
Oooooo... I'll have to make this!
Put it on some ice cream...😋
We love you restaurant Rick going again for my birthday to get the platter
Chamoy absolutely awakens all the taste buds.
Se me have agua la boca 🤤🤤🤤 na’mas de ver este video.
Man Rick always showing the authenticity of Mexican cuisine you rock!!!
Chinese
Thank you! The bottled type is so full of artificial colors etc... I like the thought of being able to regulate the sugar. Great instructions 👍
I make the chamoy every month for all my family. ❤
Thank you for your recipe,you will not believe but my Son he loves to see you cooking 🧑🍳 he only 11 years old,he did the recipe,my family loved 🥰 he did by himself,he told us you inspired,NICK he wants to be a chef 👨🍳.
Omg I was actually thinking some homemade (reduced sugar) but didn’t know where to start!!!
so good
Love Chamoy. Grew up eating it on fruits, veggies, chips and pickles and I added tajin.
Thank you
Saludos desde Mexico
I’m Mexican and, believe it or not, I’ve never heard of chamoy, let alone tried it. Guess that’s going on my bucket list!
Excelente
Homemade chamoy on grilled fish tacos or a fruity shrimp cocktail is heavenly! Thanks for a great recipe, Rick! I lost my tia's recipe, so this is going to taste like going home.
Mannnn mega chamoy was my childhood, but I'm making homemade chamoy tomorrow I hope it goes well😁😁
Yum sauce🥰 how can I make the tajin salt at home? Would love to see your video on this recipe plans
I just took a shortcut. I noticed that the "Tajin" branded chamoy bottle seems to be made with natural ingredients. Not all the ingredients in your recipe - but made with chilies, lime, and salt. Will try that first, but will also definitely make your recipe, which sounds super delicious.
They make a fruity apricot version that’s in a orange/yellow that I found a couple of weeks ago. Best bottle chamoy I’ve found.
I enjoy your books and shows. Nice when you had your daughter on your show.
Rick is tha man
Hola se me hizo agua la boca mirando esa receta no lleva tamarindo
Who else was salivating🤤while watching? 🙋♀️
what is the shelf life for your homemade chamoy? Thank you in advance :) great recipe
Hi Rick - Big fan of the Channel. Would you consider doing a video of recipe ideas when you can't get to the market? Thinking things like Canned Tuna or Spam.
I used to watch Rick on live well network, well they removed it in my state and now I finally found him on RUclips!
Chamoy, what is it?
Definition 1) Mexican food
Definition 2) Chamoy *No More deals plays*
First time seeing one of Rick’s videos, noticed his name and checked to see if he was related to Skip, not only are they brothers but Skip addressed their relationship and childhood a day ago on his podcast, what timing
Yum!
This guy is ALWAYS invited to the carne asada. I’ve watched him throughout my childhood.
What an anti product placement: Shows a large bottle of MEGA and then says "Don't buy it". OUCH.
I've never liked it. It looks synthetic, and it doesn't add much except for red stains. This looks great though.
Yea.. the ingredients are super bad .. I’m so glad Rick made a recipe for it 🙏🏽
That's because MEGA is crap. Judge for yourself, here are the ingredients. Water, Iodized Salt, High Fructose Corn Syrup, Citric Acid, Xanthan Gum, Red Peppers, Sodium Citrate, Modified Corn Starch, Acetic Acid, Sodium Benzoate (Antimicrobial), Caramel Color, FD&C Red 40.
Why do I keep getting older but he stays the same!!! 😂🤣🤣👏NOT FAIR!
I think I am going to try this chamoy recipe on ribs.
I feel like the bottled one is more of a botanera sauce. It goes really well with fruits but where I'm from in Mexico we put some with chips, churros, duros or other fried snacks. This one is the more authentic homemade version of it and it's flavor profile lends itself much more towards fruit since the components make it taste much more sweeter than the latter. The one in the video is the one we usually eat with fruit coctels or cucumber, and so on.
Thank you for making this my light skin brother! Cooking brings family and friends together and you my friend have been a guest at so many of my get togethers! I’m Mexican American, 5th generation and I never knew how Chamoy was made but thanks to you, now I know and I will definitely make this!
Greetings from Texas!!!