Chirmol Recipe: Guatemalan Salsa, a Perfect Complement to Carne Asada | Link TV
Chirmol Recipe: Guatemalan Salsa, a Perfect Complement to Carne Asada
Jorge Dugal, kitchen manager of revered restaurant, Providence, shares with us his very own recipe for Chirmol, which is now a staple at Providence. You can watch episode one of Migrant Kitchen that features Jorge.
Chirmol is Mayan for “running nose,” and this tomato-based salsa is a classic Guatemalan condiment. This recipe was introduced to Dugal by his grandmother. He first prepared this dish for the Providence staff as a crew meal, and it later found its way onto the restaurant’s tasting menu. Traditionally, the sauce is used on carne asada, but can be applied in place of salsa on any dish. Chirmol also pairs well with seafood and makes a delicious twist on a classic shrimp cocktail.
Yields 4 cups
More From the Migrant Kitchen
3 cups tomatoes, charred
1/3 cup red onion
1 tablespoon cilantro
2 teaspoons mint
1 teaspoon lime juice
1. Char tomatoes over an open flame.
2. Roughly chop the onions, cilantro and mint.
3. In a bowl, combine tomatoes, cilantro, mint and onions.
4. Add lime juice and stir until combined.
Access to clean water for drinking and household use remains a challenge in places as far apart as Mumbai, India and rural communities in West Virginia.
Students in a Jakarta neighborhood are trading plastic waste for Wi-Fi access so they can continue learning during the COVID-19 pandemic.
Xiye Bastida is committed to helping create a future where climate activism is a space where people feel included and their actions matter.
Naelyn Pike, Chiricahua Apache, is fighting with paperwork and by speaking out to stop Resolution Copper, a foreign-owned mining company, from extracting copper ore from the Apache sacred site in Arizona.
- 1 of 103
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›