Featured Press
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The Spicy Sour Ruby-Red Appeal of Chamoy
Six years ago, Ana Fernandez, an artist and owner of the Institute of Chili food truck, was trying to think of how to create a fresher, more exciting version of tacos al pastor for a local food competition in San Antonio. Her big idea turned out to be something many Mexican-Americans know well: chamoy, a bright red, sweet-sour-spicy-salty sauce that’s typically made with dried, salted plums or apricots, chiles, and lots of red dye. It’s usually drizzled over fruit or sold in small packets in the form of a powdered or pulpy candy.
