Six years ago, Ana Fernandez, an artist and owner of the Institute of Chili food truck, was trying to think of how to create a fresher, more exciting version of tacos al pastor for a local food competition in San Antonio. Her big idea turned out to be something many Mexican-Americans know well: chamoy, a bright red, sweet-sour-spicy-salty sauce that’s typically made with dried, salted plums or apricots, chiles, and lots of red dye. It’s usually drizzled over fruit or sold in small packets in the form of a powdered or pulpy candy.
Even in the winter, customers have been known to wait in line for an hour or more for one of Chamoy City Limits Komodo Dragons. The tangy, colorful shaved ice treat flavored with house-made syrup is just one in a lineup of creative flavors offered from Chamoy City Limits, the little sister of Fernandez’s Institute of Chili food truck. Launched last year, Chamoy will introduce a new lineup of flavors this summer, all served with visual flair, reflecting Ana Fernandez’s other career as an artist.
The forecast is heating up, the humidity rising and the days are getting longer. If you’re looking to beat the heat while satisfying your taste buds, look no further than Chamoy City Limits. A food truck specializing in frozen treats, you’ll want to have this mobile