I get quite a few questions about this common Mexican herb. It is used to season many dishes including soups, salads and more commonly, beans. Learn all about Epazote including how to pronounce it and it's long history. There are also suggestions for where to purchase it and recipes that use Epazote. Try to locate some and make up a batch of Black Beans to taste the distinct flavor it adds.
Comments
I’ve used epazote for many years after tasting the unique flavor of many southern Mexican food. I now am growing my own. I had to bring it dried from Mexico but once I was able to find the seeds; I’ll never go without it again. The plants reseed and reseed. Thanks for making it known to other good cooks.
Epazote with gasoline odor? no way!!
Epazote has fragant and rich odor if you add it to the corn masa and then prepare some gorditas con manteca (bocoles) you will se what a flavor! Cheers!
Epazote has had a place in my garden for the past 40 years. I found my first seeds in San Antonio. I, however, do not like the leaves once they have been cooked, so I crumple them up and put them in a tea ball, when my soup or beans (or cabbage) in cooked, before serving I take my tea ball out and discard my cooked epazote. Works every time. This is one herb I can not and will not do without. MEF
Where in ornear NYC can you buy this herb?or it’s seeds?
I’ve only found dried here in packages and sopa azteca is not the same.
I have heard of this from Rick Bayless but have never tasted it. I’ve never even seen it here for sale and I live in Tucson, AZ so you’d think it would be common around here! I’ll start looking harder now that you have piqued my interest. One other thing, has anyone been able to buy cabrilla? I haven’t seen it here in a long time and there are some really good Mexican recipes that call for it. I love it but can’t find it!
I looked for this yesterday here in the Pac. NW and the produce person even went and asked a co-worker born in Mexico and she had never heard of it!
Epazote doesn’t remind me of gasoline at all. I would say it is more of a strong savory taste, like a combination of toasted sesame seeds and fresh marjoram.
To me, it reminds me of the “true” taste of food prepared in central Mexico, together with onion and garlic. The taste marries beautifully with beans and corn. The flavor is clean yet robust, as opposed to the overused chile and cumin flavor – often misplaced in dishes North of the border in order to make things “Mexican”.
In San Francisco you can buy fresh epazote at the Evergreen Market on Mission Street, by 21st Street, on the Mission District.
I never heard about this Mexican herb. I will definitely going to try black beans with Epazote. I’m always open to new things.
How long can one drink tea from epazote for?