Tajín-style chili salt
Also called Tajín, chile lime salt, chili lime seasoning, sal con chile y limón
A rim and garnish blend of dried mild chile, dehydrated lime and salt, the seasoning Mexico puts on fruit and the rim a Michelada or a Paloma asks for. Tajín is the brand; a house blend is 2 parts flaky salt, 1 part mild chile powder and 1 part dried lime zest or citric acid.
- mild chile warmth
- dried lime
- salt
- tangy
- faint smoke in some chiles
Origin
Tajín Clásico launched on Dec. 23, 1985 as a blend of mild chile peppers, lime and sea salt, sold store to store at first; it entered the United States in 1993, later renewed its packaging and now sells in more than 30 countries. The brand positions it as a seasoning for fruit and vegetables, and bartenders adopted it for the rims of micheladas, palomas and mezcal drinks, where the salt, acid and chile frame lime and agave.
Production and safety
House blend: mix 2 tbsp flaky sea salt, 1 tbsp mild chile powder (ancho or guajillo) and 1 tbsp dried lime zest or 1 tsp citric acid; store airtight and dry for up to 3 months. Rim the outside of the glass only. Check the chile for added ingredients and warn guests with chile sensitivity.
Allergens: None
Common uses
- michelada rim
- Paloma or spicy Margarita rim
- mezcal and grapefruit highball rim
- dusting on a fruit garnish
- the house concept that calls for it
Pours that use it
Sources
- Tajín: about us, Industrias Tajín · primary source, retrieved 2026-10-11