USES: As a pungently flavored cooked herb, typically with black beans, but also with a wide variety of sauces in all but west-central and northern Mexico.
FINDING: In some Mexican groceries, growing wild in many places, cultivated in your own garden.
CHOOSING: In Mexican groceries, epazote can be rather wilted. It will still be good for cooking.
STORING: Once picked, in the refrigerator, in a glass with water, as you would cut flowers, loosely covered with a plastic bag; or in the refrigerator, rolled in a very lightly dampened towel, in a plastic bag.
- Red Chile Shortrib Soup
- Tacos of Creamy Roasted Poblano, Corn and Zucchini
- Pork with Roasted Tomatillos, Poblanos and Potatoes
- Topolobampo’s Chilaquiles
- Stuffed Cheese, Yucatan-style
- Sopa Azteca
- Mushroom Tacos with Onions and Garlic
- Slow Cooked Pork Stew with Tomatillos, Mushrooms and Potatoes
- Short Rib Caldo
- Mushroom Soup with Roasted Tomatillos and Cactus
- Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms
- Green Garlic Mojo
- Seared Sea Scallops with Roasted Tomatillos and Green Olives
- Red Chile Seafood Soup
- Chef Ricardo Munoz Zurita’s Wild Mushroom Soup
- Oaxacan Omelette
- Oaxacan Lamb Barbacoa
- Short Ribs Kabik
- Rustic Lamb Chili with Shiitake Mushrooms
- Mushroom Potato Crema with Roasted Poblano
- Dark Chile Shrimp Soup with Epazote
- Yucatecan “Pudding” Tamales with Achiote and Chicken
- Xoco’s Mushroom Torta