TAJÍN® Clásico Polvo is a 100% natural powdered sauce

The perfect mix of chili peppers, lemon and sea salt.

TAJÍN® Classic Powder, enjoy the same unique flavor with less sodium in fruits, vegetables and healthy dishes. Made from 100% Mexican Chili Peppers.

TAJÍN® Habanero, the perfect match of heat and lemon to accompany fish and seafood.

Bring out the flavor of all your drinks with TAJÍN® rimmer. Squeeze lime or orange juice. Secondly, dip the rim of your glass into the juice, then into the Tajín powder.

Tajín® Fruity Chamoy Hot Sauce is a 100% natural sauce made from a delicious mix of chili peppers, lemon, sea salt and a touch of apricot, with 100% Mexican chilies. Without artificial colors. The fruity flavored chamoy like you've never tasted! Don't forget to do the ONE-TWO Ritual, 1 TAJÍN® Fruity Chamoy Hot Souce e and 2 TAJÍN® classic Powder!

A taste impossible to describe, and easy to enjoy.

Ancho Chile TAJÍN® with a bright dark color. Its aroma, texture, color and cape are characteristics of freshness and TAJÍN® quality. It is ideal for filling, it is also used for moles, marinades, broths and sauces. Check the TAJÍN® quality with its 100% Mexican Chiles. More flavor, more color, higher yield!

The chiles with the best freshness and quality.

100% Mexican TAJÍN® Tree Chili; its cape, cylindrical shape and uniform color are characteristics of freshness and quality. It is the quintessential ingredient of sauces in Mexican Gastronomy, as it provides color and unique flavor. Check the TAJÍN® Quality with its 100% Mexican Chiles. More Flavor, More Color, Higher Yield!

The Chiles with the best Freshness and Quality

Chile Guajillo TAJÍN® bright red. Also known as Mirasol chili. It is the quintessential base of Mexican dishes as it provides color and flavor. Due to its freshness it yields more and gives a greater consistency. Ideal to mix with other varieties of chili peppers in the preparation of broths, gusios and sauces. Check the TAJÍN® Quality with its 100% Mexican Chiles. More Flavor, More Color, Higher Yield!

The Chiles with the best Freshness and Quality.

Pasilla TAJÍN® chili, dark purple in color, also known as black chili or Mexican chili. Its texture, aroma and finish are characteristics of freshness and TAJÍN® Quality. It is the main ingredient for moles and marinades. Check the TAJÍN® Quality with its 100% Mexican Chiles. More Flavor, More Color, Higher Yield!

4 eggs boiled in vinegar water, peeled and sliced

4 slices of whole wheat toast 1 avocado Juice of 2 lemons 1 tbsp. olive oil 1 tbsp. finely chopped cilantro ½ Serrano pepper finely chopped 4 eggs boiled in vinegar water, peeled and sliced 4 tbsp. white vinegar 1 cup broccoli sprouts 2 tsp. TAJÍN® Low Sodium

– Prepare the guacamole, mixing well the avocado, lemon juice, olive oil, coriander and Serrano pepper.

– Spread guacamole on each toast and place some egg segments on top, broccoli sprouts and sprinkle TAJÍN® Low Sodium.

– Prepare the guacamole, mixing well the avocado, lemon juice, olive oil, coriander and Serrano pepper. – Spread guacamole on each toast and place some egg segments on top, broccoli sprouts and sprinkle TAJÍN® Low Sodium.

1 tablespoon TAJÍN® Clásico Seasoning

1 pound chicken, cut in stripes 1 ½ cup button mushrooms, sliced 2 tablespoons olive oil 1 teaspoon Mexican oregano 1 tablespoon TAJÍN® Clásico Seasoning 1 tablespoon soy sauce ½ onion, sliced 1 green pepper, sliced 1 red pepper, sliced ½ cup cilantro, chopped 1 cup guacamole, to serve ¼ cup Mexican table cream Flour tortillas

Heat oil in a pan, add chicken and cook until golden.

Toss in onions and peppers, cook until soft and mix in the mushrooms.

Once the mushrooms release their juices, add oregano, soy sauce and TAJÍN® Clásico Seasoning.

Incorporate and keep cooking a couple minutes until the chicken is done at the center.

Serve fajitas with fresh cilantro and guacamole, Mexican table cream and tortillas. Enjoy

Heat oil in a pan, add chicken and cook until golden. Toss in onions and peppers, cook until soft and mix in the mushrooms. Once the mushrooms release their juices, add oregano, soy sauce and TAJÍN® Clásico Seasoning. Incorporate and keep cooking a couple minutes until the chicken is done at the center. Serve fajitas with fresh cilantro and guacamole, Mexican table cream and tortillas. Enjoy

4 Tablespoons  TAJÍN® Clásico Seasoning

4 White Potatoes 7 oz. Bacon, diced and rendered 7 oz. Melting cheese (such as cheddar) 3.5 oz. Sour cream 4 Tablespoons diced green onion 4 Tablespoons diced onion 4 Tablespoons  TAJÍN® Clásico Seasoning Salt and pepper to taste ¾ of a Gallon of water Aluminum foil

Bring the water to boiling point. Cook the potatoes for 10 to 15 minutes.

Remove the potatoes and cut a cross on the top of each.

Mix the sour cream with salt, pepper and a touch of TAJÍN® Clásico Seasoning.

Cover the tops of each potatoes with cheese and the rendered bacon.

Cover the potatoes with aluminum foil and bake at 325° F for 10 minutes.

Bring the water to boiling point. Cook the potatoes for 10 to 15 minutes. Remove the potatoes and cut a cross on the top of each. Mix the sour cream with salt, pepper and a touch of TAJÍN® Clásico Seasoning. Cover the tops of each potatoes with cheese and the rendered bacon. Cover the potatoes with aluminum foil and bake at 325° F for 10 minutes.

8 Slices wheat bread 1 ½ Cups boiled chicken, shredded ¼ Cup Greek yogurt ½ Cup avocado, diced ¼ Cup yellow corn kernels 2 Tablespoons fresh cilantro, chopped 1 Tablespoon mayonnaise 2 Tablespoons lime juice ½ Teaspoon garlic powder ½ Teaspoon TAJÍN® Clásico seasoning ½ Teaspoon black pepper

Combine chicken, corn, avocado, and cilantro in a large bowl and mix. Add yogurt, mayonnaise, lime juice, spices and TAJÍN® Clásico Seasoning, and continue to mix until all ingredients are thoroughly combined.

Spread the mixture between two slices of wheat bread.

Cut into fun shapes for kids’ lunches or elegant parties.

Pair with cubed mango and pineapple with TAJÍN® Clásico.

Combine chicken, corn, avocado, and cilantro in a large bowl and mix. Add yogurt, mayonnaise, lime juice, spices and TAJÍN® Clásico Seasoning, and continue to mix until all ingredients are thoroughly combined. Spread the mixture between two slices of wheat bread. Cut into fun shapes for kids’ lunches or elegant parties. Pair with cubed mango and pineapple with TAJÍN® Clásico.

1 X 1 ½-inch thick NY Strip (striploin) steak

1 tablespoon Tajín® Clásico (or Tajín® Clásico low sodium)

1 medium red onion, sliced into half-moons

1 teaspoon Tajín® Clásico (or Tajín® Clásico low sodium)

Steak & Veggies 1 X 1 ½-inch thick NY Strip (striploin) steak 2 tablespoons olive oil, divided 1 tablespoon Tajín® Clásico (or Tajín® Clásico low sodium) 1 medium red onion, sliced into half-moons 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 orange bell pepper, julienned 2-3 jalapeno peppers Sea salt and cracked black pepper Tajín-Spiked Sour Cream ½ cup sour cream 1 teaspoon Tajín® Clásico (or Tajín® Clásico low sodium) 1 tablespoon fresh squeezed lime juice Pinch of sea salt To Build Flour tortillas, to serve 1 large ripe avocado, cut into wedges Small bunch cilantro, to serve Extra lime wedges to serve

When ready to cook, preheat a grill over medium-high heat.

Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajín, making sure that the beef is completely coated in mixture. Place the steak on the grill and cook for 4-5 minutes per side, or until the internal temperature of the beef reaches 135ºF for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving.

Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4-5 minutes.

Next, make the Tajín-Spiked Sour Cream. Combine sour cream, lime, Tajín, and a small pinch of sea salt, and mix well. Done. Set aside.

When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately.

When ready to cook, preheat a grill over medium-high heat. Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajín, making sure that the beef is completely coated in mixture. Place the steak on the grill and cook for 4-5 minutes per side, or until the internal temperature of the beef reaches 135ºF for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving. Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4-5 minutes. Next, make the Tajín-Spiked Sour Cream. Combine sour cream, lime, Tajín, and a small pinch of sea salt, and mix well. Done. Set aside. When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately.

4 slices pepper jack cheese or monterrey jack

4 sesame Seed Burger Buns 4 romaine lettuce leaves, shredded 4 slices pepper jack cheese or monterrey jack 4 tablespoons of mayonnaise For the Burger Patties: 1 lb. ground beef 70% Fat ¼ cup yellow onion, minced 2 cloves garlic, minced 1 teaspoon Tajín® Clásico Seasoning ½ teaspoon black pepper For the Guacamole: 2 Hass avocados 1 roma tomato, chopped 1/4 red onion, minced ¼ cup cilantro, chopped 1 jalapeño, stemmed and seeded, minced 1 tablespoon lime juice ½ teaspoon Tajín Equipment: Grill Pan/Griddle/Comal

In a bowl, prepare burger pattie meat by combining all ingredients until well incorporated. Divide into 4 equal portions measuring ¼ pound each. Refrigerate until ready.

For Guacamole, mash avocado with fork until chunky, do not make smooth. Add remaining ingredients and mix to incorporate.

Preheat your grill pan/griddle on Medium-High for 5 minutes or until smoking.

Place patties on griddle and cook for 4-6 minutes on each side or until desired cook on pattie. Place cheese slice on patties on the first flip.

Meanwhile, spread mayo on buns and place on griddle to warm and toast.

To assemble, place patty on bottom bun, followed by Guacamole and topped with shredded lettuce.

In a bowl, prepare burger pattie meat by combining all ingredients until well incorporated. Divide into 4 equal portions measuring ¼ pound each. Refrigerate until ready. For Guacamole, mash avocado with fork until chunky, do not make smooth. Add remaining ingredients and mix to incorporate. Preheat your grill pan/griddle on Medium-High for 5 minutes or until smoking. Place patties on griddle and cook for 4-6 minutes on each side or until desired cook on pattie. Place cheese slice on patties on the first flip. Meanwhile, spread mayo on buns and place on griddle to warm and toast. To assemble, place patty on bottom bun, followed by Guacamole and topped with shredded lettuce.

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100% Mexican Chiles No artificial colors or flavors No preservatives No monosodium glutamate Allergen Free (Soy Free) Gluten-free Ingredients free of genetically modified organisms

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