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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 from 1 review

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 1x


  • 1 bunch red radishes, trimmed of stems (about 12 radishes)
  • 1 tablespoon fresh mint leaves, chopped
  • 1/4 cup orange juice
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!



  1. Maria on December 10, 2013 at 4:38 pm

    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

  2. Alex Arevalo on September 15, 2017 at 5:11 am

    I’m a Guatemalan Foodie so I greatly appreciate this post about my beloved country and their culinary traditions. Let me also tell you we have not one, but two dishes which we call “Chojin”, this radish salad is originally from the central region and the capital city, but the other one comes from a small town called San Sebastian, Retalhuleu. It is a beef stew but the meat goes first through a process called “chojinear” which comes from the k’iche native tongue for “grill or smoked”, ergo the name. The stew also comes with carrots, potatoes and chayotes, a side dish of white rice and usually a couple of tamales.


    • Hilah on September 15, 2017 at 7:19 am

      Thank you, Alex! That sounds delicious 🙂

  3. Siomara on December 8, 2018 at 3:47 pm

    Thank you I was looking for this dish

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.