Chipilín
(Chepil, Chepilin, Longbeak rattlebox)
Chipilín (lat. Crotalaria longirostrata) is a leafy green shrub native to Central America, particularly popular in the cuisines of Guatemala, El Salvador, Honduras, and southern Mexico.
It is highly valued for its nutritional properties and distinctive flavor. The leaves of chipilín are small and elongated, typically used as a herb or vegetable in cooking. They are often added to tamales, soups, and eggs, imparting a unique, slightly bitter taste.
Chipilín is also noted for its high content of vitamins and minerals, making it a nutritious addition to meals.
Part of
Sopa de gallina india
The star ingredient of this traditional Salvadoran soup or broth is a free-range, home-raised chicken known as gallina india. With an incomparable, rich flavor ... Read more
Tamalitos de chipilín
Tamalitos de chipilín is a Guatemalan tamale variety made with a leafy green vegetable called chipilín, native to Mexico. This variety does not contain any ... Read more
