Tajin is a lifestyle: An appreciation of the Mexican seasoning mix

Mangonada, prepared with the Mexican spice Tajin, in New York. (Source: The New York Times) You can find Tajin served alongside the freshly sliced mango sold on the street in New York City on humid summer afternoons. At Dodger Stadium in Los Angeles, Tajin garnishes esquites, a Mexican snack of stewed corn, served in mini batting helmets, while the cafe Tropicales in Houston dusts its yuca fries with the chile-lime salt. Tajin coats the rims of cocktail glasses at countless bars, and in homes, throughout the United States, the canister…

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Mexican Versus Tex-Mex Food: What’s the Difference?

As a student in dank, chilly London, I lived on a (mostly) unvarying diet of cheap fish and chips, and care packages from home. It helped that I lived in what was then, a rather dodgy (and hence cheap) part of London. But once a month, the (metaphorical) skies would clear, and my friend and I would trudge down to glorious Greenwich, which was home to beautiful museums, shops and the sweeping grounds of Greenwich Park. We would walk around the borough, and then settle in for lunch at the…

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