Chimol

Chimol (also known as chirmol¹) is a common Central American cuisine condiment or topping on foods such as carne asada.

Preparation

Chimol is made of diced tomato, bell pepper, and onion. It is seasoned with lime juice, salt, and black pepper.² It usually has a spice of some sort, and sometimes with vinegar too. Modifications to the recipe exist depending on different regions of Central America.

Uses

It is tradition to cook the tomato at the same time as the carne asada, because this gives the carne asada a juicy taste. It is used as a sauce on carne asada, with salads, with pork and with chicken breast.

References

Romero-Gwynn, Eunice; Gwynn, Douglas; Lopez, Maria De Lourdes; Turner, Barbara; Asarian-Anderson, Johanna; Daud, Masarrat (2000). "Dietary Patterns and Acculturation Among Immigrants from El Salvador" (PDF). Nutrition Today. 35 (6): 233. doi:10.1097/00017285-200011000-00007. ISSN 0029-666X. Retrieved 1 March 2026.
Sullivan TwoTrees, Kaylynn; Pinto, Sayra (2019). "A Landscape of Sacred Regeneration and Resilience". Decolonizing the Spirit in Education and Beyond. Springer International Publishing. pp. 195–207. ISBN 978-3-030-25319-6.

[1] Romero-Gwynn, Eunice; Gwynn, Douglas; Lopez, Maria De Lourdes; Turner, Barbara; Asarian-Anderson, Johanna; Daud, Masarrat (2000). "Dietary Patterns and Acculturation Among Immigrants from El Salvador" (PDF). Nutrition Today. 35 (6): 233. doi:10.1097/00017285-200011000-00007. ISSN 0029-666X. Retrieved 1 March 2026.

[Decolonizing-2] Sullivan TwoTrees, Kaylynn; Pinto, Sayra (2019). "A Landscape of Sacred Regeneration and Resilience". Decolonizing the Spirit in Education and Beyond. Springer International Publishing. pp. 195–207. ISBN 978-3-030-25319-6.

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