
Dish
Chimole
Black recado soup
Chimole is made by simmering chicken in a broth made from onions, garlic, and achiote paste. The soup is then loaded with vegetables, including tomatoes, bell peppers, and zucchini. The dish is typically served with a side of tortillas or rice.
Origins and history
Chimole has its roots in Mayan cuisine and is a dish that has been enjoyed for centuries. It is often served as a comfort food.
Dietary considerations
Gluten-free, Dairy-free
Variations
There are many variations of Chimole, with some recipes calling for the addition of black beans or corn. Some versions of the dish also include a layer of cheese on top of the soup.
Presentation and garnishing
Chimole is typically served in a deep bowl with a generous amount of chicken and vegetables. The dish is garnished with chopped cilantro and a sprinkle of paprika.
Tips & Tricks
To make the soup extra spicy, add more achiote paste to the broth.
Side-dishes
Chimole is typically served as a main course and does not require any side dishes.
Drink pairings
A glass of Mexican beer pairs perfectly with Chimole. The light and refreshing beer complements the spicy flavors of the soup.
Delicious Chimole recipes
More dishes from this category... Browse all »

Abenkwan
Ghanaian cuisine

Aberaeron Broth
Welsh cuisine

Afang Soup
Nigerian cuisine

Ajiaco
Colombian cuisine

Al-rashoof
Emirati cuisine

Aleluja
Russian cuisine

Alu tama
Nepalese cuisine

Ash reshteh
Iranian cuisine
More cuisines from this region...

Costa Rican cuisine
Simple and natural flavors of the ingredients, Variety of textures (from crispy to creamy)

Guatemalan cuisine
Spicy, Savory, Fresh, Earthy

Honduran cuisine
Spicy, Savory, Fresh, Sweet

Nicaraguan cuisine
Spicy, Savory, Fresh, Sweet

Panamanian cuisine
Spicy, Savory, Tangy, Sweet, Sour

Salvadoran cuisine
Savory, Spicy, Tangy, Fresh, Earthy