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Are any of you familiar with this tasty Mexican hot sauce? Out of all the hot sauces I find myself always buying this one and I really enjoy it. It is really flavorful and has plenty of heat. I use it on everything from Pizza, Eggs, soup, and seafood.


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  1. It's my current favorite to throw on anything non Asian.

    1. Try Tapatio on hot, buttered corn on the cob. A dash of it in chicken flavor ramen noodle soup is very tasty. Can't find Tapatio here in Middle Tennessee, I have to order it online.

      1. A friend raved about it so much I finally bought a bottle for taco night. We really liked it. It's completely different from our usual hot sauces.

        1. I wasn't sure about buying Tapatio, but it was only 89 cents so i couldn't pass it up. Then my Mexican friend said this is the one she prefers and uses at home. I was not disappointed. :o)

          1. It's my favorite! It's so funny, because a couple of years ago, when we were living on a pretty extreme budget, I bought it because it was the cheapest on the shelf! Little did I know, it would be my favorite on the shelf too!

            4 Replies
            1. re: Katie Nell

              My favorite, too. I like it sprinkled on stuffed peppers and lots of other things. It has just the right amount of kick that I like. I read about it here months ago. Unlike a lot of hot sauces, it contains no vinegar.

              1. re: Pat Hammond

                It's perfect in creamy soups, especially clam chowder.

                1. re: Katie Nell

                  Funny. I just made a pretty lack luster potato/corn chowder, and remembered this topic. I gave my bowlful a few shots of Tapitio and it sparkled it right up. Added several more shakes to the pot!

                2. re: Pat Hammond

                  The ingredient list has acetic acid listed fourth. Acetic acid is vinegar.

              2. It's my favourite. We go through three litres a year of the stuff -- it's absolutely required on eggs and in guac, for example.

                1. In our cafeteria at work, there are about 15 tables and 4 bottles of Tapatio. People are always wandering over to ask "Are you done with the Tapatio?

                  1. to me, it's a little more sour than Tabasco, and I like that. Saves me from having to squeeze a bunch of wedges of lime on everything. SO, on the other hand, doesn't like that extra tang.

                    1 Reply
                    1. re: Pei

                      Ditto. It's not very hot, but it has good flavor (not just vinegary) and is very versatile (although I tend to think Tabasco is a little more versatile, but less flavor). I definitely prefer it on my Mexican food above any other brand.

                    2. I like it the best on beans and rice.

                      1. i prefer Cholula hot sauce, but Tapatio is probably less than half the price and pretty tasty. Lately I've also been enjoying Goya jalapeno salsita.

                        1 Reply
                        1. re: themirthmobile

                          I agree with the shoutout for Chalula. I can almost drink it straight out of the beautiful wood topped bottle.

                          It is really great on Italian food (like pizza of spaghetti) in addition to the usual suspects like eggs and Mexican food.

                          I am a little turned off by Tapito, since it is cheaper (maybe I am a hot sauce snob). I will make sure to try it next time I see it.

                        2. yes good on anything creamy:
                          chicken fried steak with cream gravy and mashed potatoes
                          biscuits and gravy
                          mushroom soup with cheddar and Tapatio
                          pinto beans and rice
                          Soft chicken tacos

                          1. I judge Mexican restuarants by the Tapatio test...if it's on the table it's a good bet the food is good....

                            1. What a coincidence! This morning I went to my local Latino mercado and picked up a big jar of it to take to a friend who has a cold. I explained to him that it was hot but not lethal, so he can slosh it freely on his beans and tamales.

                              1. I like Tapatío, but I like Valentina better. Both are, I believe, Jalisco-style hot sauces.

                                There is another product that I like really well as a flavor enhancer. El Tajín Salsa en Polvo. It's not a liquid hot sauce, but a ground product to sprinkle on food. It contains just 3 ingredients - ground chile, dehydrated lime juice and salt. Oh, yeah, and something to keep it from clumping so it will still sprinkle. It's primarily for fruit, but I've used it on vegetables (surprisingly good on cauliflower, who knew), meat - especially chicken and fish - and in soups. The astringency from the lime juice really does come through and it clearly identifiable as lime and you do get a spicy hit from the ground chiles. I've purchased this on both sides of the border. It's readily available in Southern Calif. from Northgate Market. Here's the web site to locate it in other parts of the world - http://www.tajin.net

                                Valentina, BTW, comes in both regular (gold label) and hot (black label) and is widely distributed. It's about the same price as El Tapatío. I love Valentina on eggs and in tortas :-D YUM!

                                4 Replies
                                1. re: DiningDiva


                                  --El Tajin Salsa en Polvo sounds like something I'd love, but I can't quite tell from your post if that's a brand name or a generic name for the seasoning. I'd really like to give it a try...


                                  Uncle Ira

                                  1. re: Uncle Ira

                                    El Tajin is the brand name. It's good stuff if you can find it.

                                  2. re: DiningDiva

                                    Look at the candies near the checkout counter of a Mexican grocery. A number of them have a salt/chile/lime seasoning. The term 'pica sal' (hot salt) comes to mind. You might even find litte shakers or packets of the mix.

                                    I've been using a pico de gallo spice mix for a long time, though it is just the chile and salt. The lime juice is extra. This mix is for the jicama and fruit version of pico de gallo.


                                    1. re: DiningDiva

                                      I looked at various hot/sour seasonings. Most others use citric acid. In English Tajin is labeled as a 'fruit seasoning'.

                                      Tajin has a nice balance of hot, sour, and salty flavors. It might do a nice job of brightening the flavors of mayonnaise.

                                      Years ago while spending a month along the border, I spent the day with some oil field workers. A memorable part of their lunch was cucumbers with salt, chile, and fresh squeeze of lime juice.


                                    2. love it on about everything. avacodos, home made empanadas, fritos with lime, eggs, tacos, on and on and on

                                      1 Reply
                                      1. re: shanda013

                                        Sounds like the stuff this guy I see on Washington (near downtown L.A.) puts on chopped fruits and veggies he sells from his cart. Good stuff. I'll have to look for it in local Mexican markets. Thanks!

                                      2. Great on popcorn w/ fresh squeezed lime juice! Ditto for mango and cucumber.

                                        1. I've been in Mexico for the last 10 days (and will be for the next 12) but El Tajin is, indeed, labeled "fruit seasoning". Even thought it is primarily for fruit it's got a variety of uses.

                                          Yes, it is the same stuff, or a version of the same stuff, that is used on the cut fruits and veggies that are sold on the streets of Mexico. Any cut fruit and many vegetables will benefit from a squeeze of lime and sprinkle of chile.