Chojín – Guatemalan Radish Salad

chojin recipe
Chojín is a Guatemalan salad made of radishes, mint and chicharrones (fried pork rinds). If that seems strange, just pretend they are bacon bits. It’s very much the same idea. Serve this as a first course in small salad bowls or as a side dish or as a topping for tostadas and tacos. You can also make it vegetarian by omitting the pork rinds and giving it a brand new name: picado de rábano.

At times I’ve added diced cucumber and avocado to this to make a fuller salad and it’s very good.

Chojín – Guatemalan Radish Salad
Prep time
Total time
Serves: 4
  • 1 bunch red radishes, trimmed of stems (about 12 radishes)
  • 1 tablespoon fresh mint leaves, chopped
  • ¼ cup orange juice
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ½ cup crumbled chicharrones
  1. Use food chopper or some badass knife skills to mince the radishes.
  2. Combine with mint, juices and salt. Add half the chicharrones now and toss gently. Refrigerate up to one hour.
  3. Add remaining chicharrones right before serving to add crunch.



  1. Hey Hilah,
    I’m Greek and we make good foods for Christmas look it up on the net or check out some Greek cooking books and also i really want your cookbook but can you buy it at the shop or online because im from Australia so it could b hard
    thanks Maria

Leave a Comment


Rate this recipe: