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
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