The Mexican food is wonderful and is unique like no other, this time we bring the most commonly used in Mexican cooking herbs, which are one of the secrets of the Mexican seasoning.
The Mexican gastronomic culture is as varied as the identities that flood the country, the aromas of the cuisine and the flavors of the dishes are so contrasting that there would be days a year to try them all.
The secret lies in the seasoning of the person who makes them and the mixtures of certain ingredients such as “aromatic herbs”.
Many of these leaves are qualities that are born in the national territory, forming bushes that can grow in the gardens of our houses, or in vegetables in places like Xochimilco and Milpa Alta.
Or in the various states where they are used as sacred food or as medicinal remedies.
Whether national or from distant lands in the East, Africa, and Europe, in our kitchen these are the herbs most used to flavor and provoke even the most demanding palates. Here are the most significant ones.
Mexican quite consumed in the central region of the country. It is used as a decongestant and condiment in the preparation of stews and sauces. Its flavor is strong and recalls the aromas of chilaquiles, enchiladas, beans, esquites, mushrooms, and some broths.
Auto or Holy Grass
Sheet par excellence of Mexican cuisine. Aromatic and aniseed in flavor, piper auritum is used in moles (coloradito), stews (fish), and tamales from Oaxacan cuisine, it also has a presence in town quesadillas.
Peppermint and Mint
Subtle flavor but delicious and fresh. Both mint and spearmint are used in salty cuisine (soups and broths) and sweet (cakes, bread, desserts), also in drinks (mojitos, teas, waters).
The recommendation is to have a pot and cut it at the time of use. Do not forget to crush it so that it releases all its essence.
Parsley and Cilantro
Although they are of Asian origin they are essential for Mexican cuisine, they are very similar to each other. Parsley is more citrusy and coriander has a pungent smell. They are ideal herbs for the preparation of rice, guacamole, “pico de gallo” sauce, meat, fish, and seafood.
Chaya, one of the most used herbs in Mexican cuisine
Stellate leaf scrub which is always eaten cooked because they are toxic if eaten raw. It is common to find them in dishes such as tamales with pumpkin and meat spread with chaya from Tabasco.
Its properties provide different benefits to the health of those who consume it. Oh, I already wanted fresh chaya water with ice!
An excessively aromatic leaf of Mediterranean origin that is available in any market.
It is best to cook it fresh and toss the twigs at the end of cooking any sauce (for pizza or pestos), broth or soup. This allows the preparation to be more fragrant and the flavor slightly spicy with hints of mint.
Closing your eyes will take you to your mom’s kitchen, I assure you.
Another of the most used herbs in Mexican cuisine is Oregano
What would be out of the pozole or data tostadas without the crunchy dried oregano?
Tomato sauces for pizza, potatoes with lamb, and eggs with ham are some of the preparations that contain this little condiment, a secret among the ingredients of the most elaborate recipes.
Can you imagine yourself in a market smelling of oregano, while you buy the ingredients for a stuffed tenderloin?
Dill, rosemary, fennel, and thyme
Dill and fennel are very easy to find in street markets. Fish such as salmon, tuna, and certain shellfish are delicious when seasoned with these sprigs.
For their part, thyme and rosemary are fabulous companions for cuts of meat and baked poultry. Use these herbs by mixing it with olive oil, garlic, or vinegar to drizzle over salads.
Bay leaf and avocado leaf
Both are thick in texture and are suitable for moles (yellow, black, red, hot sauces), ground beans and to intensify flavors in chicken broths, beef or to add aroma to some roast meats.
Grind avocado leaf and add it to the pot beans … You don’t know what you’ve missed!
Verdolagas, spinach, chard and huauzontle
With them, they prepare from salads to stews that are weathered, boiled, fried, or stuffed. Remember that soups and broths with these herbs will highlight the aromas and flavors, you must add them at the end so they do not fall apart or lose their natural color.
Get closer to the herbaceous producers and the organic produce markets to be able to experience more closely the green of aromatic herbs.
Also, talk with them and buy seeds so that you can grow them in your home, so you will create a home garden that will fill the environment with beautiful aromas.