chipilin

Strong indigenous roots still influence Chiapan cooking, especially in the use of native herbs such as chipilin, a fragrant, tasty, thin-leaved plant, and hoja santa, the large anise-scented leaves that characterize much of southern Mexican cooking.

The Cuisine of Chiapas: Dining in Mexico's Last Frontier 2003

Strong indigenous roots still influence Chiapan cooking, especially in the use of native herbs such as chipilin, a fragrant, tasty, thin-leaved plant, and hoja santa, the large anise-scented leaves that characterize much of southern Mexican cooking.

The Cuisine of Chiapas: Dining in Mexico's Last Frontier 2003

With maxixe (pronounced mah-SHEESH '), Mangan and others at UMass grow chipilin (cheep-LEEN'), a legume from Mexico and Central America; jilo (hee-LOH '), an eggplant-like crop grown in Brazil and West Africa; and hierba mora (eer-BAH' MOR-rah), a member of the tomato family.

Ethnic Food: Farmers Find A Future In Immigrant Vegetables 2010

These are often used in the many varieties of Chiapas 'famous tamales, with chipilin incorporated into the corn dough of some tamales and hoja santa used as a wrapping for others.

The Cuisine of Chiapas: Dining in Mexico's Last Frontier 2003

These are often used in the many varieties of Chiapas 'famous tamales, with chipilin incorporated into the corn dough of some tamales and hoja santa used as a wrapping for others.

The Cuisine of Chiapas: Dining in Mexico's Last Frontier 2003

With maxixe (pronounced mah-SHEESH '), Mangan and others at UMass grow chipilin (cheep-LEEN'),

Channel 13 Sports 2010

With maxixe (pronounced mah-SHEESH '), Mangan and others at UMass grow chipilin

The Seattle Times 2010

With maxixe (pronounced mah-SHEESH '), Mangan and others at UMass grow chipilin

StarTribune.com rss feed 2010

With maxixe (pronounced mah-SHEESH '), Mangan and others at UMass grow chipilin

WBUR | News | Boston 2010

Doña Ame's specialty, indeed, the restaurant's main offering, and I gorged on the Chamula, stuffed with pork and steamed in a banana leaf, and the chipilin, cooked in a corn husk with chicken and the bitter, herbaceous leaves of the chipilin plant.

NYT > Travel 2008