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Examples

  • 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

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