Mexican oregano,
Lippia
graveolens bush.
Welcome to the summary page for FabulousFusionFood's Herb guide to Mexican Oregano along with all the Mexican Oregano containing recipes presented on this site, with 5 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Mexican Oregano as a major herb flavouring.
Mexican Oregano, Lippia graveolens, (also known as Lipia, Mexican wild sage, Puerto Rican oregano, redbrush, scented loppia, té de pais and Tex-Mex oregano) is a perennial herb that's member of the Verbenaceae (Vernbena) family; which means it's not an oregano at all; indeed, it's closest culinary relative is Lemon Verbena. It grows as a rather ungainly shrub and can reach 1.5m tall and 1.5m in diameter. Its brittle branches are very narrow, stiffly arching, and arranged in a seemingly haphazard manner. These bear tiny, dark green leaves (About 7mm long and 3mm wide) that have a scent that's similar to oregano but are generally sweeter and more pungent. The leaf axils bear starry-white flowers intermittently throughout the year. It is a native of Mexico and is used extensively in Mexican cuisine.
The leaves can be used either fresh or dried and it is used in Mexico as an herbal tea, as well as being employed in salsas, pozole (Mexican-style hominy soup, usually prepared with pork), adobos (strongly flavoured Mexican seasoning pastes), and rajas (roasted and seasoned chilli strips used as filling for tortillas or quesadillas or as a base for more complex dishes). Increasingly it is becoming more widely available and is sold by many specialist spice merchants. It is also sometimes recommended as a substitute for epazote leaves.
Mexican oregano leaves make a wonderful flavouring for fish, meatballs, sausage, tomato sauces, or any recipe requiring a strong oregano essence.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Mexican Oregano as a major herb flavouring.
Mexican Oregano, Lippia graveolens, (also known as Lipia, Mexican wild sage, Puerto Rican oregano, redbrush, scented loppia, té de pais and Tex-Mex oregano) is a perennial herb that's member of the Verbenaceae (Vernbena) family; which means it's not an oregano at all; indeed, it's closest culinary relative is Lemon Verbena. It grows as a rather ungainly shrub and can reach 1.5m tall and 1.5m in diameter. Its brittle branches are very narrow, stiffly arching, and arranged in a seemingly haphazard manner. These bear tiny, dark green leaves (About 7mm long and 3mm wide) that have a scent that's similar to oregano but are generally sweeter and more pungent. The leaf axils bear starry-white flowers intermittently throughout the year. It is a native of Mexico and is used extensively in Mexican cuisine.
The leaves can be used either fresh or dried and it is used in Mexico as an herbal tea, as well as being employed in salsas, pozole (Mexican-style hominy soup, usually prepared with pork), adobos (strongly flavoured Mexican seasoning pastes), and rajas (roasted and seasoned chilli strips used as filling for tortillas or quesadillas or as a base for more complex dishes). Increasingly it is becoming more widely available and is sold by many specialist spice merchants. It is also sometimes recommended as a substitute for epazote leaves.
Mexican oregano leaves make a wonderful flavouring for fish, meatballs, sausage, tomato sauces, or any recipe requiring a strong oregano essence.
The alphabetical list of all Mexican Oregano recipes on this site follows, (limited to 100 recipes per page). There are 5 recipes in total:
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| Adobo Sauce Origin: Mexico | Drunken Chili Origin: American | Satan's Fantasy Chili Origin: American |
| Chile Verde (Green Chili) Origin: Mexico | New Mexico Powder Origin: American |
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