KQED Food | It's Mexican, Asian, a Sauce, Candy ... It's Chamoy! | Beyond the Menu @KQEDFood | Uploaded June 2024 | Updated October 2024, 9 hours ago.
On a scorching summer day, the quest for the perfect Michelada leads us on an exploration of one of Mexico's most beloved condiments: chamoy. The irresistible blend of salty, sweet, and spicy flavors found in this sauce has become a star in Mexican cuisine, enhancing everything from fruits and candy to drinks. But where did chamoy come from? Was it introduced by Filipino-Chinese immigrants or the Japanese? And what exactly is its connection to Hawaii? Join us on this delicious journey as we uncover the global roots of this popular Mexican condiment that will leave your taste buds tingling and your mind buzzing with curiosity.
Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund
👉 SUBSCRIBE to watch more Bay Area food videos: bit.ly/2U0Wbkd 👈
#chamoy #mexicanfood #lfoodhistory
Thanks to Chef Abraham Nuñez, founder of Chicáno Nuevo for sharing his story and teaching us how to make his Chamoy.
📖 Chapters:
00:00 Learn about chamoy from Chef Abraham Nuñez, founder of Chicáno Nuevo
01:08 What is chamoy?
01:47 What are saladitos?
03:08 What is the saladitos', or dry chamoy, connection to Asia?
04:17 What is li hing mui?
05:26 What is wet chamoy?
06:42 What does the wet chamoy have to do with Japan?
06:59 When did the Japanese come to Mexico?
08:45 How the wet chamoy sauce almost disappeared
10:08 Let’s try Chef Nunez’s chamoy sauce
Read More:
The Spicy, Sour, Ruby-Red Appeal of Chamoy: tastecooking.com/spicy-sour-ruby-red-appeal-chamoy
Molli Chamoy Sauce: Go Figure: rachellaudan.com/2016/06/molli-chamoy-sauce-go-figure.html
History, The Kitchen - Chamoy: masaamerica.com/2021/06/17/chamoy
Why Chefs Are Turning the Spotlight on Chamoy: eater.com/2017/3/6/14809056/chamoy-how-to-use
Chamoy Is Mexico's Flavor Fiesta Condiment, Courtesy Of China: npr.org/sections/thesalt/2017/01/17/508395673/chamoy-is-mexico-s-flavor-fiesta-condiment-courtesy-of-china
The Intangible Heritage of Migration: Challenges and Possibilities: heritagesofmigration.wordpress.com/wp-content/uploads/2016/11/icich-buenos-aires-argentina-20171.pdf
Chamoy the salty candy vs. chamoy the sauce: How it evolved from Asian immigrants in Mexico to total San Antonio condiment domination: expressnews.com/food/article/Chamoy-the-salty-candy-vs-chamoy-the-sauce-16268627.php
Abraham Nuñez: chicanonuevo.com
Lesley Tellez: lesleytellez.com
Ellen Riojas Clark: amazon.com/Books-Ellen-Riojas-Clark/s?rh=n%3A283155%2Cp_27%3AEllen+Riojas+Clark
Rachel Lauden: rachellaudan.com
🥗 Join us on Instagram➡ instagram.com/KQEDFood
🍔 Like us on Facebook➡ facebook.com/KQEDFood
🍕 Follow us on Twitter➡ twitter.com/KQEDFood
About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of some of our most-loved dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
Beyond the Menu is produced by KQED. Check out all episodes here and learn how to support your local station at kqed.org/beyondthemenu
On a scorching summer day, the quest for the perfect Michelada leads us on an exploration of one of Mexico's most beloved condiments: chamoy. The irresistible blend of salty, sweet, and spicy flavors found in this sauce has become a star in Mexican cuisine, enhancing everything from fruits and candy to drinks. But where did chamoy come from? Was it introduced by Filipino-Chinese immigrants or the Japanese? And what exactly is its connection to Hawaii? Join us on this delicious journey as we uncover the global roots of this popular Mexican condiment that will leave your taste buds tingling and your mind buzzing with curiosity.
Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund
👉 SUBSCRIBE to watch more Bay Area food videos: bit.ly/2U0Wbkd 👈
#chamoy #mexicanfood #lfoodhistory
Thanks to Chef Abraham Nuñez, founder of Chicáno Nuevo for sharing his story and teaching us how to make his Chamoy.
📖 Chapters:
00:00 Learn about chamoy from Chef Abraham Nuñez, founder of Chicáno Nuevo
01:08 What is chamoy?
01:47 What are saladitos?
03:08 What is the saladitos', or dry chamoy, connection to Asia?
04:17 What is li hing mui?
05:26 What is wet chamoy?
06:42 What does the wet chamoy have to do with Japan?
06:59 When did the Japanese come to Mexico?
08:45 How the wet chamoy sauce almost disappeared
10:08 Let’s try Chef Nunez’s chamoy sauce
Read More:
The Spicy, Sour, Ruby-Red Appeal of Chamoy: tastecooking.com/spicy-sour-ruby-red-appeal-chamoy
Molli Chamoy Sauce: Go Figure: rachellaudan.com/2016/06/molli-chamoy-sauce-go-figure.html
History, The Kitchen - Chamoy: masaamerica.com/2021/06/17/chamoy
Why Chefs Are Turning the Spotlight on Chamoy: eater.com/2017/3/6/14809056/chamoy-how-to-use
Chamoy Is Mexico's Flavor Fiesta Condiment, Courtesy Of China: npr.org/sections/thesalt/2017/01/17/508395673/chamoy-is-mexico-s-flavor-fiesta-condiment-courtesy-of-china
The Intangible Heritage of Migration: Challenges and Possibilities: heritagesofmigration.wordpress.com/wp-content/uploads/2016/11/icich-buenos-aires-argentina-20171.pdf
Chamoy the salty candy vs. chamoy the sauce: How it evolved from Asian immigrants in Mexico to total San Antonio condiment domination: expressnews.com/food/article/Chamoy-the-salty-candy-vs-chamoy-the-sauce-16268627.php
Abraham Nuñez: chicanonuevo.com
Lesley Tellez: lesleytellez.com
Ellen Riojas Clark: amazon.com/Books-Ellen-Riojas-Clark/s?rh=n%3A283155%2Cp_27%3AEllen+Riojas+Clark
Rachel Lauden: rachellaudan.com
🥗 Join us on Instagram➡ instagram.com/KQEDFood
🍔 Like us on Facebook➡ facebook.com/KQEDFood
🍕 Follow us on Twitter➡ twitter.com/KQEDFood
About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of some of our most-loved dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
Beyond the Menu is produced by KQED. Check out all episodes here and learn how to support your local station at kqed.org/beyondthemenu
