Mexican Oregano
Small leaves, bold flavor! Mexican oregano brings earthy, peppery flavor with a hint of citrus to your favorite dishes. It’s more assertive than Mediterranean oregano and holds its own alongside chiles and other strong seasonings.
Uses
Add to tacos, chili, pozole, beans, salsa, and marinades. Crush the dried leaves between your fingers before adding to release their aroma. Start with a little—you can always add more!
From the Colonel
European friars arriving in Mexico found a plant that reminded them of oregano back home. When you’re over 5,000 miles from home, if you want to call something oregano, that’s what you call it! Mexican oregano actually belongs to the verbena family.
Two Quick Recipes
Easy Taco Filling
Brown 1 pound ground beef in a skillet and drain excess fat. Stir in 1 teaspoon Mexican oregano, 1 teaspoon cumin, ½ teaspoon each garlic powder, paprika, and salt, plus ¼ cup water. Simmer for 5 minutes and serve in warm tortillas.
Mexican Oregano Black Beans
Combine one drained 15-ounce can of black beans with ¼ cup water, 1 teaspoon olive oil, ½ teaspoon Mexican oregano, and ¼ teaspoon cumin. Simmer for 5–8 minutes. Finish with a squeeze of lime and salt to taste.