At the Mexican American Cultural Center (MACC) we pride ourselves in bringing a detailed understanding of our shared history to our community. The MACC serves as a cultural institution which showcases the borderland community's traditions, stories, and artistic achievements.
This resource hub connects users to selected educational materials and historical content which helping us all deepen our appreciation of the rich tapestry of our shared heritage.
Chamoy, one of the pillars of Mexican snacking culture, has roots in the continent of Asia! As we approach the start of the Year of the Horse and the El Paso Museum of History's Lunar New Year celebration, our team continues to learn about ways in which Asian cultures have influenced the Mexican-American experience. For now, join us in learning how to make chamoy from our own homes!
This staple sweet, tangy and spicy sauce, is rooted in Asian influence, from the 16th – 19th century Asian Immigrants who shared their method of preserving and pickling fruits, with Mexican Natives during Spain’s trade channel of Manila Galleons trade route. By the 1970’s Chamoy was adapted and utilized in Mexican markets and later commercial production made Chamoy the sauce we know today.
Serving Size: 4 cups
Ingredients & Preperation
