Tamales de chepil. Homemade tamale with maíz (corn), chepil and some drops of tomato salsa, as you would eat it. San José del Pacífico, Oaxaca, Mexico


Chepil is an herb used as a pot herb in Oaxacan cooking in Mexico. It is, for instance, used in “tamales de chepil.” It has a pungent taste that to some tastes like a green bean, but some people’s taste buds detect it as almost soapy. The deep green leaves come from a shrub that grows up to 6 feet (2 metres) tall. Its deep roots allow it to tolerate drought. In tropical areas, it will grow as a perennial, but after 6 years needs replacing. The shrub’s yellow flowers can be eaten as well. Chepil is mostly grown for home use, or harvested from the wild. Source:


Size: 5094px × 3401px
Location: San José del Pacífico, Oaxaca, Mexico
Photo credit: © Ida Pap / Alamy / Afripics
License: Licensed
Model Released: No

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