This is a Sponsored Campaign by McCormick; the photos and opinions here are my own.
Celebrations are a big part of Mexican culture, from baptisms, quinceañeras, birthdays, graduations, or our soccer’s team last win, we use anything as an excuse to get together with friends and family. Food is obviously a big part of these celebrations, and the customs of the local region play a big part in what will be served at the table. Growing up in the northeastern part of Mexico, the food at children’s birthday parties were ham and cheese sandwiches, cake, and candy bags for the kids to take home. The piñata was (and still is) also one of the main events at birthday parties, to the point that some people still refer to a child’s birthday party as a “Piñata”, like in: “we’re going to a Piñata today”, instead of a birthday party.
Over time, the food changed to Chicken salad, cold macaroni salad with cream and ham, cake, and the candy bag. Nowadays, however, birthday parties are a huge production, and some parents start planning months in advance, booking the place for the big day, and selecting a theme for the party. If the party is for a boy or girl, superheroes and cartoon characters are some of the main choices. Then comes the menu planning. Sometimes there are 2 menus, one for children and other for grown ups. Children menus usually have hot dogs, mini pizza, and small sandwiches (similar to mini sliders filled with ham and cheese), plus a snack bar that will consist of candies, potatoes chips, peanuts, and all kinds of sweet and salty treats, along with fruit cocktails or salads.
The most famous fruit cocktail is called “Gazpacho”, from the city of Morelia, in the State of Michoacán, where it is also sold as a street food. Their Gazpacho is made with pineapple and mango marinated in orange juice and topped with cheese, onion, and other hot seasonings. This cocktail is now known all over the country, and different cities have their own version. The recipe below is for the cocktail the way it’s prepared in my hometown of Tampico, Tamaulipas. It has been slightly adapted since some of the main seasonings are not available everywhere outside Mexico, as is the case with the “Chamoy” sauce and the sweet, salty, and spicy powder known as “Miguelito” in Mexico. These two seasonings are used to flavor fruits and snacks for kids and grown ups alike.
I am so happy to make this recipe with the help of McCormick Spices.
For McCormick, one of this year’s trends is Mexican World Tour: from a growing taste for regional Mexican fare in North America to early exploration in China, cultures across the world are embracing authentic elements of this bright, bold and casual cuisine.
SERVES 4 (One cup each)
- 1 cup of pineapple, diced.
- 1 cup cucumber, diced
- 1 cup mango, diced
- 1 cup jicama, diced
- 1 1/2 cup fresh orange juice
CHAMOY SAUCE* Makes 2/3 of a cup of sauce
- 1/2 cup apricot jam
- 2 Tablespoon fresh squeeze lime juice
- 1 teaspoon McCormick Red Crush Pepper
- 1/2 teaspoon McCormick Ancho Chile Pepper
- 1/2 teaspoon salt
SPICY SWEET AND SALTY POWDER Makes 1/4 cup
- 1/4 cup of granulated sugar
- 1/2 teaspoon of Hot Mexican-Style Chili Powder
- 1/4 teaspoon of salt
- 4 drops McCormick Red food Coloring (Optional)**
- 1 cup of pineapple is about 1/4 of a regular size pineapple, 1 cup of cucumber compares to a medium sized cucumber, 1 cup of mango equals one mango, and 1 cup of jicama is about 1/2 of a medium sized jicama. I’m giving you this information to help you when buying the fruit.
- * The recipe for this Chamoy sauce is really delicious, and my son even loves it with chicken wings. If you’re someone that enjoys these types of flavors, I recommend that you double or quadruple the amount to have it handy in your fridge.
- **This seasoning powder is usually red in color when sold in small packages, you can choose not to use the food coloring, since the flavors of this recipe will not be affected if you do not use the food coloring.
1. Mix the pineapple, cucumber, mango, and jicama in a large bowl with the orange juice. Cover and place in the fridge to cool while you prepare the Chamoy Sauce and spicy seasoning powder.
2. In a small glass bowl, mix the apricot jam, lime juice, McCormick Red Crush Pepper, McCormick Ancho Chile Pepper, and salt. Set aside while you prepare the next seasoning.
Spicy Sweet and Salty Powder
3. Mix sugar, McCormick Hot Mexican Style Chile Powder, and salt. If using food coloring, add the drops after mixing the dry ingredients. Mix well and let it air dry for about 10 minutes.
4. Final step. Divide the fruit into cups with some of the orange juice. Pour some of the Chamoy Sauce and sprinkle with the Spicy Sweet and Salty Powder. Enjoy!
- McCormick is being super nice by offering a giveaway of their Anniversary Edition product to one reader. Included are both black pepper and vanilla extract (not available in stores), a McCormick recipe book, and a branded canvas tote – a pack valued at $50. McCormick is marking its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world.
- All are invited to join the conversation at FlavorOfTogether.com, where they can share their flavor story and discover globally inspired dishes, videos, news articles and more. Stories can also be shared on social media using #flavorstory.
To enter for a chance to win a McCormick Anniversary Pack, you must share your own unique flavor story by commenting on this post using the hashtag #flavorstory. Share a special story related to a food or recipe and what it means to you, or simply mention your favorite spices that you always keep in your pantry.
Giveaway winner must have a US residential address. Only one giveaway will be offered. Please provide an email address you wish to be contacted through. Giveaway ends Sunday 17th.
The winner of this Tote Bag and Cooking Book is entry # 10