Chamoy is a popular Mexican condiment that adds a unique sweet, sour, and spicy kick to foods. It is made from pickled fruit, chiles, and spices. Chamoy is commonly used to season fruits, candies, snacks, and street foods in Mexico. When used as a dip, drizzle, or seasoning, chamoy can transform the flavor of foods in an exciting way. So what goes well with this versatile condiment? Quite a bit, actually!
Fruits
Chamoy goes especially well with fresh fruits. The mixture of sweet, sour, and spicy that chamoy provides is a perfect complement to the sweetness of fruits. Some of the best fruits to eat with chamoy include:
- Mangos – Chamoy and mangos is a beloved combination in Mexico. The sweet and sour chamoy balances beautifully with the tropical sweetness of mango.
- Pineapple – The tanginess of pineapple pairs nicely with the tart chamoy. Pineapple chunks drizzled or dipped in chamoy is a popular street food treat.
- Apples – Apples dipped in chamoy have great sweet/sour balance. The spice from the chamoy also enhances the sweet apple flavor.
- Oranges – Sweet oranges coated in tangy and mildly spicy chamoy is a fun twist on orange slices.
- Watermelon – Watermelon’s thirst-quenching sweetness goes well with the salty, sour notes of chamoy.
- Jicama – Jicama sticks accompanied by chamoy are a satisfying low-calorie snack. Jicama has a crisp, lightly sweet taste that chamoy builds on.
- Papaya – The subtle sweetness of papaya coupled with chamoy makes for a tropical treat.
- Grapes – A classic combo, chamoy dipped grapes offer sweet and sour pops of flavor.
- Plums – Both plums and chamoy have a pleasing blend of sweet and tart, which is why they pair so well together.
- Pears – The juiciness of pears balanced with the saltiness of chamoy is a delightful dynamic.
In general, chamoy works with any fresh fruit that has a relatively neutral or sweet flavor. The mixture of salty, sour, and spicy that chamoy provides serves to accentuate and enhance the natural sweetness of whatever fruit it accompanies.
Candies and Sweets
Chamoy isn’t just great with fresh fruit – it also pairs wonderfully with candies and other sweets! The contrast of sweet and sour is heightened when chamoy is eaten with candies. Some top options include:
- Tamarind candies or pulp – Tamarind has a naturally sour taste that chamoy perfectly builds on with extra tartness and spice.
- Lucas candy – These sweet/sour tamarind hard candies are extremely popular for dipping in chamoy in Mexico.
- Gummy bears or worms – Chamoy transforms sweet gummy candies into sweet and sour treats.
- Mango or tamarind pulpeta – These Mexican fruit bars coated in chamoy offer layers of sweetness and tartness.
- Sour belts or tape – These long, thin sour candies hold onto chamoy nicely for dunking and drizzling.
- Warheads – Warheads extreme sour hard candies become even more intense and mouth-puckering with chamoy.
- Raspas or snow cones – Drizzling chamoy over shaved ice is a perfect way to enjoy its sweet and sour kick.
- Paletas – Mexican fruit popsicles taste amazing when topped with a swirl of chamoy.
Chamoy adds extra dimensions of flavor when paired with any candy or dessert that leans towards the sweet or sour end of the spectrum. It is used to enhance and amplify the flavors already present in the food.
Savory Snacks
In addition to fruits and sweets, chamoy is also commonly paired with a variety of savory snacks in Mexico. The saltiness and spice of chamoy can bring an exciting flavor contrast to otherwise plain snacks. Some of the most popular savory foods to eat with chamoy include:
- Tortilla chips – Tortilla chips dipped in or drizzled with chamoy make for addictive snacking.
- Popcorn – Popcorn coated in chamoy takes on a sweet and spicy flavor profile perfect for movie nights.
- Nuts – Peanuts, almonds, cashews, and the like all taste great when seasoned with a dash of chamoy.
- Dried fruit – Tangy chamoy served alongside naturally sweet dried fruits like mango is a nice combo.
- Cucumber slices – Cool cucumber gets kicked up a notch drizzled with chamoy’s sweet-sour-spicy flavor.
- Jicama sticks – Jicama with chamoy makes for a low-calorie snack full of crunch and flavor.
- Cut vegetables – Carrots, celery, bell peppers – chamoy can spruce up the flavor of raw veggies.
The key when pairing chamoy with savory snacks is balance – the chamoy should complement and enhance the original flavors of the food, not overpower them. When used judiciously, it can make for seriously tasty snacking.
Street and Fair Foods
In Mexico, chamoy is a staple condiment used liberally by street vendors and at food fairs/markets. If you see street food in Mexico topped with chamoy, it’s a good bet it will taste amazing! Some classic examples include:
- Esquites – Grilled corn on the cob or corn kernels drizzled with mayo, lime, chili powder, and chamoy.
- Elotes – Similarly, elotes (Mexican street corn) is fantastic with a chamoy glaze.
- Mangonadas – Mango popsicles/slushies dipped in or drizzled with chamoy.
- Fruta con Chile – Slices of cucumber, jicama, and other fresh fruit sprinkled with chamoy and chili powder.
- Chips with Valentina hot sauce – Tortilla chips topped with Valentina sauce and chamoy.
- Cueritos – Pickled pork skins eaten with chamoy for extra zing.
- Camarones – Boiled shrimp are given a lift by the sweet/sour chamoy flavor.
On the streets of Mexico, chamoy can be found enhancing and elevating a wide array of foods – especially those that lend themselves to quick eating on the go. It is used liberally on snacks and street food to add craveable flavors.
Main Dishes
While less common than using it for fruits, sweets, or street food, chamoy can also compliment some main dishes as well. A little bit of chamoy added to a savory main course can provide a surprising pop of flavor. Some tasty options to try include:
- Tacos al pastor – A few dashes of chamoy on top of tacos al pastor (spit-grilled pork) adds nice zing.
- Ceviche – Seafood ceviche gets a hit of sweetness and heat from chamoy mixed in or drizzled on top.
- Tostadas – Drizzle or sprinkle chamoy over chicken, beef, or shrimp tostadas for flavor contrast.
- Enchiladas – Add a spoonful of chamoy sauce over enchiladas for extra tang.
- Carne asada – Grilled steak can handle the sweet/sour punch of chamoy nicely.
- Quesadillas – Chamoy brightens up the flavor of quesadillas filled with cheese, meats, etc.
- Burritos – For burritos with especially rich fillings like machaca beef, chamoy cuts through nicely.
When using chamoy with main dishes, restraint is key – just a dash or drizzle is often all that’s needed. But it can add a touch of welcome acidity, sweetness, and spice to balance out heavier meal flavors.
Drinks
You may be less familiar with using chamoy in drinks, but it can actually work quite well to liven up beverages with a unique sweet-sour taste. Some drinks that go nicely with chamoy include:
- Margaritas and cocktails – Add a spoonful of chamoy to margaritas and other cocktails for a flavor twist.
- Micheladas – These savory Mexican beer cocktails often incorporate chamoy.
- Jarritos soda – Many people like to sprinkle chamoy on top of fruit flavored Jarritos sodas like mandarin or lime.
- Horchata – Sweet rice milk horchata gets tangy contrast from a dash of chamoy.
- Aguas frescas – Chamoy can enhance fresh fruit waters like watermelon or tamarind.
- Lemonade or limeade – A touch of chamoy balances out sweet lemonade or limeade.
Chamoy works best in beverages when used judiciously as a flavor enhancer, not the main event. Just a little bit can go a long way toward livening up a drink.
Other Potential Combinations
Chamoy is endlessly versatile, and creative cooks keep coming up with fun new ways to use it! Beyond the combinations mentioned already, chamoy likely pairs well with:
- Pickled veggies – Chamoy could bring sweet-spicy contrast to tangy pickles.
- Salsas and sauces – A spoonful mixed into rich tomato sauce could work nicely.
- Eggs – Imagine a chamoy salt sprinkle on fried or deviled eggs.
- Palomitas – Popcorn’s a natural match for chamoy’s sweet and salty flavors.
- Soup garnishes – A drizzle over soups like pozole could finishing things right.
- Chilaquiles – The crisp tortilla chips in chilaquiles would soak up chamoy well.
- Plantains – Chamoy’s sweetness could balance out fried green plantains.
- Mangonadas – Chamoy is made to drizzle over mango icy treats.
If you can dream up a novel combination, chamoy is likely worth experimenting with. Its flavor profile goes well with so many textures and tastes.
Chamoy Varieties
Not all chamoy is created equal – different varieties exist, each with their own distinct uses. Knowing the types of chamoy and their best pairings is helpful. The main varieties include:
| Chamoy Type | Flavor Profile | Best Uses |
|---|---|---|
| Chamoy rojo | Sweet, sour, and spicy from red chili peppers. Thick, syrupy texture. | Fruits, sweets, popsicles, escuites, elotes. |
| Chamoy verde | Tangy and mildly spicy from green chili peppers. Runnier consistency. | Fruits, mangonadas, Micheladas, sprinkling. |
| Chamoy en polvo | Sweet, salty, sour, spicy. Powder form allows seasoning or dipping. | Fruits, nuts, chips, veggies, elotes, fruit in chili powder. |
There are also fruit-flavored varieties like chamoy de mango, chamoy de tamarindo, etc. The possibilities are endless for customizing the exact touch of flavor chamoy adds!
Chamoy Brands
Chamoy sauce is easy to find in Mexican supermarkets and online. Some of the most popular mass-market brands to look for include:
- Tajin
- Uruapan
- La Preferida
- Embasa
- Alacena
- Del Fuerte
- Cacahuates Doña Maria
For a more authentic, small-batch artisanal chamoy, seek out local producers in areas with large Mexican populations. Asking for recommendations from Mexican friends is a great way to discover new chamoy brands to try.
How to Make Your Own Chamoy
Interested in crafting your own homemade chamoy? It’s easy to whip up a basic version with just a few ingredients:
- 1 cup pineapple juice
- 1/2 cup white vinegar
- 1/4 cup Valentina or other hot sauce
- 1 tbsp achiote paste
- 2 tsp Mexican oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 cup mango or pineapple chunks
- 1/4 cup sliced pickled jalapenos or serranos
Combine all ingredients except mango/pineapple and peppers in a medium saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool, then pour into a blender or food processor along with the mango/pineapple and pickled peppers. Blend until smooth. You now have homemade sweet, tangy, and spicy chamoy to use on whatever you like!
Conclusion
As you can see, chamoy is an incredibly versatile condiment that goes well with a wide variety of foods spanning sweet, sour, and savory flavors. It shines when paired with fresh fruits, candies, and classic Mexican snacks and street foods. A little bit of chamoy can add welcome pop and contrast to liven up meals and treats. Keep these tasty combination ideas in mind next time you break out a bottle of chamoy sauce!