Herb-flecked masa · Banana leaf
Tamal de Chipilín
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Chipilín is a leafy legume whose small leaves are mixed right into the masa, giving the tamal its green flecks.
Masa worked with chipilín leaves, often with cheese, wrapped in corn husk or banana leaf and steamed; sold at markets and tamal stands across the state.
Why it's made this way: Tamales are the most prominent dish of Chiapas cuisine, and chipilín is the herb most associated with them.
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Part of World of Street Food — 3422 dishes from 118 countries.
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