25 October, 2021
The Zorrillo is an ancestral plant that has been forgotten in many Costa Rican households. It is characterized by its strong flavor and smell, hence its name, and is widely used in Costa Rican cuisine. It is a plant that grows effortlessly.
The Zorrillo is notable for its high fiber and antioxidant content; additionally, its protein closely resembles that of legumes. Eating Zorrillo, according to university studies, supports the immune system and consequently helps prevent certain diseases. Grandparents recommended it for treating anemia because it contains a high amount of iron.
Historically, Zorrillo was used to accompany tortillas. From this plant, all parts are used in Costa Rica—its leaves, flowers, and fruit. Its widespread use grew because it was easily produced, making it one of the most consumed ingredients by the population.
You can see the Zorrillo at the beginning of its growth as a creeping plant that quickly turns into shrubs about 12 meters tall. When preparing dishes with Zorrillo, you will notice its characteristic bitter touch. Preparing Zorrillo is simple—just wash the leaves, and they are ready to be added to your recipe, whether it’s soups or as a side to delicious traditional corn tortillas.
