What is the ultimate party Mexican snack
Mexican snacks are sweet, spicy, and crunchy, with unexpected flavors and bright colors, and they are filled with cultural importance. In Mexico, snacking is more than just a quick bite; believe me, it’s an experience. The variety of Mexican snacks, from savory options like chicharrones and tostadas to sweet treats like churros and paletas, makes it always hard to choose.
The frequent use of bold flavors like chile, lime, and chamoy makes these snacks even more enjoyable and creates an unforgettable sweet, sour, and spicy taste, and they are perfect for snack cups or Mexican fruit cups.
These snacks are often quick and easy to prepare, making them perfect for parties, afternoon snacks, and casual get-togethers. When my kids were little, at their parties, I always made sure to have a snack bar filled with all the basics to make the best snack cup ever.
What is a Mexican snack cup?
It’s a cup or bowl filled with a variety of snacks like chips, spicy peanuts, candy, etc., and each person customizes their own by adding their favorite toppings and sauces.
Here is how I did my snack bar so you can picture it: I served chips, corn chips, and chicharrones de harina in large bowls. Then, I made a carrot, cucumber, and jicama salad with a chamoy and tajin dressing. Then, in smaller bowls, I added different toppings: Cacahuates japoneses (coated peanuts), chile-spiced fruit, and any tamarind or sweet and sour candy I could find.
The best part was watching the kids and their friends excitedly mix and match their snacks, topping chips with jicama, Tajín, and a squeeze of lime. It reminded me of the deep-rooted love for snacking that is so prevalent in Mexican culture.
how to make carrot, cucumber, and jicama salad with a chamoy and tajin dressing
- Dice the cucumber, carrots, and jicama into equal-sized pieces. Aim for a bite-sized dice, around 1/2 inch, to ensure a good mix of flavors in every bite.
- Combine the Tajín, chamoy, lime juice, and orange juice in a small bowl. Mix well to create a tangy, spicy, and slightly sweet dressing.
- In a large bowl, combine the diced cucumber, carrots, and jicama. Pour the dressing over the vegetables and toss until everything is evenly coated.
Variations
- Add pineapple and mango to the salsa.
- Use plates instead of cups.
- Add different flavors by switching the corn chips to Doritos, Tostitos, or Takis.
- Feel free to add more Tajin, Chamoy, or other Mexican hot sauces to the mix.
Mexican Party Snack Cup with Cucumber, Carrot, and Jicama Salsa
Equipment
- Cutting board
- Knife
Ingredients
- 1 cup cucumber peeled and diced
- 1 cup carrots peeled and diced
- 1 cup jicama peeled and diced
- 2 tablespoons Tajín or your favorite chili-lime seasoning
- 4 tablespoons chamoy sauce
- Juice of 2 limes
- Juice of 1 orange
- Corn chips or chips for serving
- 1/2 cup spicy or coated peanuts
- 1/2 cup chile-spiced dried fruit such as mango or pineapple
Instructions
- Dice the cucumber, carrots, and jicama into equal-sized pieces. Aim for a bite-sized dice, around 1/2 inch, to ensure a good mix of flavors in every bite.
- In a small bowl, combine the Tajín, chamoy, lime juice, and orange juice. Mix well to create a tangy, spicy, and slightly sweet dressing.
- In a large bowl, combine the diced cucumber, carrots, and jicama. Pour the dressing over the vegetables and toss until everything is evenly coated.
- To serve, spread a layer of corn chips or tortilla chips on a serving platter or individual plates or half-fill a party cup. Spoon the dressed vegetable mixture over the chips.
- Sprinkle the roasted peanuts and chile-spiced dried fruit over the top for added crunch and flavor.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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