Takis are a popular spicy snack made by Barcel. Many people enjoy the crunch of Takis, but some may wonder how exactly they are made. Are Takis baked or fried during production? Let’s take a closer look at how Takis are made.
The Origins and History of Takis
Takis were first created in Mexico by Barcel in 1999. The original Takis snack was called “Takis Fuego” and was known for its iconic rolled shape and bold chili pepper and lime flavor. Takis quickly became popular in Mexico and expanded to the American market in 2002. Since then, Takis have become a cult favorite spicy snack across North America.
The name “Takis” comes from the ancient Aztec word for “flaming hot” and refers to the snack’s spicy kick. While the original Takis Fuego remains the most popular variety, Barcel has introduced many new Takis flavors over the years such as Takis Nitro, Takis Blue Heat, and Takis Xplosion.
How Original Takis Fuego Are Made
The main ingredients in original Takis Fuego are:
- Corn masa flour
- Vegetable oil
- Chili pepper powder
- Lime powder
The corn masa flour and other dry ingredients are first combined and mixed with water to form a dough. The dough is fed into an extrusion machine that presses it out into thin sheets.
The sheets are then cut into small triangles and fried in oil briefly to form the signature rolled “taco” shape of Takis. While frying, the Takis expand into an airy, crispy snack.
After frying, the Takis are seasoned by tumbling them in a mixture of chili pepper powder, lime powder, and other spices to coat the snacks.
The Takis are then baked at high heat to set the seasoning and fully dry them into their crispy final form. So the answer is that Takis are both fried and baked during production!
The Frying Step
Frying is a critical step in making Takis. The short fry in hot vegetable oil causes the masa dough triangles to puff up and form the iconic rolled shape. This also gives them an initial crispy, crunchy texture.
The Takis are fried for just about 1 minute at approximately 350°F to 400°F. The heat causes the moisture in the masa to turn to steam, which expands to form the hollow air pockets and rolled shape.
The oil helps form a toasted, crunchy outer layer on the Takis while they puff up. So frying transforms them from a flat triangle into an airy, rolled snack.
The Baking Step
After frying, the Takis are seasoned with spices and lime. They then go into a baking oven to fully dry and set the seasoning onto the snacks.
Baking occurs at approximately 300°F to 350°F for several minutes. This heating process evaporates any remaining moisture, making the Takis crispy.
It also adheres the chili pepper and lime seasoning onto the snack through a process called adhesion. The baking step ensures the seasoning stays on the Takis and provides a spicy, lime flavor in every bite.
So baking is vital for the final flavor, texture, and quality of Takis Fuego snacks. The pairing of quick frying followed by baking makes Takis both crunchy and highly seasoned.
How Other Takis Flavors Are Made
While the original Takis Fuego go through frying and baking, some other Takis flavors are made using different methods.
For example, Takis Rolled Tortilla Chips are baked rather than fried. These tortilla-style Takis use a baking process to make them lower in fat while still crunchy.
Takis Stix are extruded into stick shapes rather than triangles and pass through a oven to bake and crisp them without any frying.
Here is a table summarizing how some other popular Takis flavors are made:
|Takis Fuego||Fried and baked|
|Takis Nitro||Fried and baked|
|Takis Blue Heat||Fried and baked|
|Takis Xplosion||Fried and baked|
|Takis Rolled Tortilla Chips||Baked|
As shown, most Takis varieties stick to the frying and baking process. But some flavors use just baking to create a different, lighter texture while maintaining the signature Takis taste.
The Importance of Frying and Baking
Both frying and baking play crucial roles in making great tasting Takis:
- Frying forms the rolled shape and gives an initial crispy, crunchy texture.
- Baking removes moisture to make them fully crisp and adheres the bold seasoning.
Without frying, the Takis would remain flat triangles and not have the light, airy, and crunchy rolled texture. Without baking, they would be soggy and not have the spicy, lime flavor locked onto each piece.
The combination of a short fry followed by high-heat baking makes Takis perfectly crunchy, while also packing in intense chili pepper and lime flavor in each bite. This gives Takis their signature spicy crunch that fans love.
Nutrition Info for Takis Fuego
Here is the nutrition information for a 1 ounce (28 gram) serving of Takis Fuego snacks:
As you can see, Takis are a high calorie, high carb snack food. A 1 ounce serving contains 140 calories, mostly from fat and refined carbohydrates.
They are low in protein and do not offer much nutritional value beyond some energy from the corn masa flour. Takis also contain a high amount of sodium.
So these spicy snacks are best enjoyed occasionally as a treat food rather than a daily snack due to their low nutritional profile.
In conclusion, the original Takis Fuego snacks are made by first frying corn masa triangles briefly to form the rolled shape and initial crunch. After frying, they are seasoned and then baked at high heat to fully dry them and lock in the bold spices.
The combination of frying and baking gives Takis their signature light, crispy, airy texture and spicy chili-lime flavor in each bite. Other Takis flavors may skip the frying and just use baking to achieve a different style of crunchy snack.
While delicious, Takis are best enjoyed in moderation as an occasional indulgence due to their low protein, high refined carb, and high sodium content. But when you want a bold, spicy kick, Takis bring a crunchy, fiery snack experience beloved by fans across North America.