AROMATIC HERBS IN MEXICAN CUISINE

Mexican cuisine is one of the few declared as Intangible Cultural Heritage of Humanity (alongside French, Mediterranean, and Japanese gastronomy), and while this is due to its long history and the preservation of ancient techniques, I like to think it's also because of the blend of flavors that make Mexican gastronomy so recognized and praised worldwide.

All of this is possible thanks to the harmonious mix of ingredients in Mexican recipes, which create dishes that have gained global recognition. Whether in marinades, adobos, broths, or any type of Mexican recipe, the herbs used play an important role.

Among the most commonly used herbs, several stand out in Mexican cuisine, including:

Epazote

This is a plant with a strong flavor and a very peculiar aroma (I really wouldn't know how to describe it because to me it's just an "epazote smell," my apologies). This plant is often used in liquid-rich preparations such as beans, sauces, and various broths, adding its characteristic flavor and aroma. It's important to know that this is a potent herb, which is why it's used in small quantities.

Oregano

This is an herb with a global presence, but in Mexico, it has a unique role. It’s blended into sauces, adobos, broths, and used to finish various dishes (such as pozole—oregano is added at the end depending on personal taste; I personally like my pozole to have a strong oregano flavor). It’s also used in various pickles, adding a distinctive and subtle aroma. It's worth mentioning that in Mexico, oregano is primarily used dried.

Hoja santa

This is another of the most well-known and widely used herbs in Mexican cooking. It has a relatively spicy flavor, reminiscent of pepper or cloves. This leaf can be used to wrap tamales and to add flavor to sauces, soups, stews, and broths.

Hoja de aguacate

This herb is oval-shaped and large; depending on the dish, it can be used fresh, roasted, dried, or natural. It’s commonly used in mixiotes and beans.

Cilantro

A slightly citrusy and fresh herb, which is widely used in Mexican cuisine. It can be used in many ways, whether fresh and chopped, to infuse various preparations, or in both raw and cooked sauces.

Chaya

This leaf comes from a shrub native to Tabasco and the Yucatán Peninsula, and it is cooked and prepared like spinach, which is why it’s known as "Mayan spinach." It can also be used for infusions and to prepare fresh beverages.

While this is just a small list of the various aromatic herbs used in Mexican cuisine, the wide range of options available in Mexico, along with the versatility in how each can be used, makes Mexican cuisine a delight—worthy of trying and enjoying.