CHIPILIN

Chipilín is a leafy green plant native to Central America, particularly popular in Salvadoran, Guatemalan, and southern Mexican cuisines. The tender leaves have a delicate, earthy flavor, somewhat similar to spinach but with a unique herbal note.

Highly valued for its nutritional benefits, Chipilín is a good source of protein, iron, calcium, and vitamins. It is often used in soups, tamales, and pupusas, where it adds depth of flavor and enhances the dish's nutritional profile. In traditional cooking, Chipilín is cherished not just for its taste but also for its cultural significance in regional culinary heritage.