Tajin Makes Everything Taste Better

This little bottle of salsa en polvo falls in to the following categories: memory foods, delicious and good-to-have-on-hand. Tajin, hailing from Jalisco, Mexico and consisting of chile peppers, salt and dehydrated lime juice, is the best seasoning for all your snacks.

Hmmm, lime juice.

Growing up, Tajin (with some salt and hydrated lime juice) was the ideal seasoning for snacks or botanas. The cousins and I would fight over who got the seasoned lime juice after all the crunchy things were consumed.

What You Can Put Tajin On

  • Carrots, celery, cucumbers, jicama, mango, apples, papaya or any combination of fruits and veggies
  • Plain potato chips
  • Popcorn
  • Half a lime or both halves of the lime
  • Pork rinds
  • Roasted corn

What can’t you put Tajin on? For crying out loud, you can even it put it in your beer. Check out this recipe for a delicious Michelada.

Where Can You Get Tajin?

If you’re lucky enough to be on the West Coast, then head to Ranch Market, Food City or even one of the grocery stores may have it in their International or Latin food aisle. (Untested: I could be wrong.)

I believe I even saw Tajin in Walmart.

Do It. Do It Now.

Trust me my culinary-adventurous friends, you need to try Tajin on some of your favorite foods. It’s fun with a mixture of slight heat and slightly sweet and with lime juice, deliciously sour and divine.

Hmm, editorializing? Perhaps.

Quinoa-Stuffed Bell Peppers

Quinoa, dried fruit, celery, green onion, bell peppers and carrots.


  • 2 bell peppers (remove the spine and seeds but keep the lids)
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 green onion, chopped
  • 6 tbs. of quinoa
  • 1/3 cup of dried fruit (raisins, cranberries and cherries)
  • Olive Oil
  • Your favorite seasonings (salt, pepper, garlic powder … etc.)


  1. Preheat the oven to 350 degrees so the bell peppers can be roasting simultaneously.
  2. Over medium heat cook down the carrots in celery with a little oil.
  3. Cook down and then add the onion.
  4. Add the quinoa and 1 1/2 cups of water.
  5. Add the dried fruit.
  6. Cover and bring it to a boil.
  7. Reduce the heat on the quinoa to a medium-low and allow to simmer for approximately 20 minutes (or until the germ can be seen at which time the water will have all been absorbed).
  8. Carefully assemble the bell peppers and place the lid on top.
  9. Enjoy.
Tasty and filling.

Fun, Quick, Facts about Quinoa

  • Quinoa (Spanish from Quechua kinwa and pronounced keen-wah) is a pseudocereal, meaning not a true grain and is more closely related to beets and spinach.
  • A species of goosefoot, we mostly enjoy the edible seeds although the leaves can also be eaten.
  • The Incas considered kinwa to be sacred and referred to it as the mother of all grains.
  • Today quinoa is known as a supergrain because of it’s high nutritional value — high in: protein, vitamins, minerals and fiber.
  • Quinoa can also be made into a high-protein breakfast with honey, almonds and berries.