There’s a certain flavor in traditional Mexican cooking that’s hard to describe — earthy, pungent, slightly medicinal, and almost minty. You might taste it in a pot of black beans, tucked into a quesadilla, or floating in a rich broth.
That flavor? Epazote.
It doesn’t get the spotlight like cilantro or oregano, but epazote is a deep-rooted herb in Mexican kitchens. For many, it’s the taste of home.
What Is Epazote?
Epazote (pronounced eh-pah-SOH-teh) is a wild herb native to Central and South America. It’s been used for centuries in indigenous Mexican cooking, especially by the Maya and Nahua people, both for flavor and as traditional medicine.
It grows like a weed — literally — and has a bold, distinctive aroma that some people say smells like gasoline, lemon, or licorice (weird combo, we know). But once cooked, it mellows into something warm, earthy, and uniquely savory.
What’s It Used In?
You’ll often find epazote in:
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Black beans and frijoles de la olla – not just for flavor, but to help reduce... ahem... digestive drama.
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Quesadillas – especially in central Mexico, where quesadillas con epazote y queso are a street food staple.
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Soups and stews – like tortilla soup, mole verde, and some versions of pozole.
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Tamales – sometimes mixed into masa or added to the filling for a peppery undertone.
Think of it as an enhancer — the kind of thing you don’t always notice outright, but you’d miss it if it weren’t there.
Flavor Notes (aka Why It’s So Divisive)
Epazote doesn’t taste like any one thing. It’s sharp. It’s funky. It’s complex. And for some, it’s an acquired taste.
But for people who grew up with it, that first whiff when it hits the pan is instant nostalgia.
Fresh vs Dried Epazote
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Fresh is always better. The leaves are long, jagged, and deep green. Chop and add late in the cooking process so the flavor doesn’t disappear.
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Dried works too, especially in beans — just use a small pinch. A little goes a long way.
Can’t find epazote locally? Check your nearest Latin market or grow it yourself — it’s hardy and easy to grow in a pot.
Try This: Black Beans with Epazote
Boil your beans with garlic, onion, and a handful of fresh epazote (stems removed). That’s it. You’ll notice how it transforms the broth into something richer, deeper — almost meaty without meat.
In a Flavor League of Its Own
Epazote isn’t trendy. It’s not photogenic. But it’s foundational — the kind of ingredient that holds generations of flavor knowledge inside its oddly fragrant leaves.
So next time you want your Mexican dishes to taste just a little more authentic, try tossing in some epazote. Just one bite, and you’ll know exactly what we mean.