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A Mexican pantry staple loaded with bright, almost citrus-like, earthy flavor
A delicious and essential part of the Mexican pantry. Similar to European Oregano, but less sweet and with a slight citrus twist. Hailing from South and Central America, lippia graveolens is called for in many traditional Mexican dishes. It is in a different family than what most people call “oregano” (which comes from the mint family and originated in the Mediterranean region).
A tip from a good cook in the Yucatan tells us that Mexican Oregano really shines when it’s been toasted for a moment or two on a hot, dry skillet.
Use in sauces, in salsas, sauces on simple grilled meat or anywhere authentic, savory flavor is needed.
Dried Mexican oregano is one of the traditional tableside additions to posole. It’s fun to take a large pinch and hold it high over the bowl and rub it, cascading down and scenting the dining room.
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Country of Origin
California Prop 65 / AB1200 Warning
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