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.
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Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund
Read More:
- The Spicy, Sour, Ruby-Red Appeal of Chamoy
- Molli Chamoy Sauce: Go Figure
- History, The Kitchen – Chamoy
- Why Chefs Are Turning the Spotlight on Chamoy
- Chamoy Is Mexico’s Flavor Fiesta Condiment, Courtesy Of China
- The Intangible Heritage of Migration: Challenges and Possibilities
- Chamoy the salty candy vs. chamoy the sauce: How it evolved from Asian immigrants in Mexico to total San Antonio condiment domination
- Abraham Nuñez
- Lesley Tellez
- Ellen Riojas Clark
- Rachel Lauden
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 today’s most popular 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.