I've been putting chamoy in homemade vinaigrettes or just drizzling it over roasted vegetables. It adds this great tangy heat. We tried it on grilled peaches once and guests loved it so much they kept asking what was in the sauce. We kept it on the menu all summer. If you want to do something different with your appetizers, try the chamoy wings. If you have any questions, feel free to reach out to my personal email
I've seen chamoy work in baked goods. Teams would swirl it into cookie dough or brownies for a kick, and customers loved that twist. At my shop, Dirty Dough, we got noticed by using offbeat ingredients. I'd try it as a topping on a filled cookie or mixed into a glaze. It's a simple way to be different when everyone's selling the same thing. If you have any questions, feel free to reach out to my personal email