Chojín is a cold Guatemalan salad of radish, tomato, onion, and mint with lime, with chopped chicharrón (pork rinds) added just before serving.
This version follows the Huehuetenango recipe recorded by Guatemala’s Ministry of Culture and Sports. In Guatemala the name «chojín» also refers to different regional dishes of chojineada (fire-dried) beef, such as Chojín Bataneco from San Sebastián, Retalhuleu, or Chojín en Recado from Suchitepéquez.
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Guatemalan Chojín Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Cuisine: Guatemalan
Ingredients
- 12 radishes
- 8 tomatoes
- 1 large onion
- ¼ bunch mint (hierbabuena)
- Juice of 4 limes
- 1 bag chicharrones (pork rinds)
- Salt, to taste
- Saborín seasoning, to taste
Preparation
- Chop the vegetables, finely chop the radishes, onion, mint, and tomatoes and mix them in a large bowl.
- Season, add the lime juice and season with salt and a pinch of Saborín to taste.
- Add the chicharrón, chop the pork rinds and fold them in last, mixing gently so they stay crunchy. Serve right away.
Tips
- Chop the vegetables finely and to the same size.
- Add the pork rinds last so they don’t go soft.
- Serve it right away, freshly mixed.
Traditional variations
- A documented Guatemalan variant uses pork tripe (buche or panza), or carnitas, instead of chicharrón.
How to serve
Serve chojín right away as a side to hearty dishes, with hot tortillas and, if you like, avocado.
Recommended pairings
- Hot tortillas
- Avocado
- Grilled meats
Did you know?
The recipe recorded by the Ministry of Culture describes chojín as a salad built on a pico de gallo base, enriched with radish and chicharrón.
Frequently Asked Questions
Last, right before serving, so it stays crunchy.
As a side to hearty dishes, with hot tortillas and avocado.
No, Chojín Bataneco from Retalhuleu is a soup of chojineada beef; this chojín is a cold radish salad.
