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Epazote

From WikiTacos, the taco encyclopedia · Ingredient
Also known as: Pazote

Epazote is a pungent native herb of the goosefoot family, indispensable in central and southern Mexican cooking for black beans, quesadillas, soups and green sauces.

Contents
  1. Description
  2. Use
  3. Reviews
  4. See also
  5. References

Description

Larousse describes epazote as an aromatic plant of the goosefoot family native to Latin America, with broad toothed leaves, sometimes over a meter tall. Its smell is distinctive and its flavor sharp and fairly strong with a hint of lemon.

Use

The dictionary calls epazote indispensable in many dishes: pot-cooked black beans, chicken broth, caldo tlalpeño, green and pot moles, crab chilpachole, tortilla and corn soups, papadzules, esquites, green salsas, enchiladas, chilaquiles and many tamales. Cooked salsa verde is sometimes finished with chopped epazote, and in the State of Mexico it goes into mixiotes with pork and nopales.

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Epazote". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  2. "Salsa verde". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  3. "Mixiote". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
Categories: Herbs Ingredients