Common Mexican Herbs Used in Cooking

The Mexican spices which most of us think of first are cumin and chili peppers; however, cumin is actually a relative newcomer to Mexican cuisine, which was introduced by the Spaniards along with a few others, which we now think of as integral to Mexican cooking. Other spices including chilies, however, have been a part of the country's culinary scene for many centuries, long predating the arrival or Europeans in the new world.

Chilies are one of the most ancient of Mexican spices, having been used for millennia. Hot peppers, just like bell peppers, potatoes and tomatoes are actually native to the Americas. Peppers have always been an important part of the diet in Mexico, a status they retain to this very day.

You are probably familiar with jalapeno peppers as an ingredient in salsas and (in pickled form) as a condiment and perhaps the smaller, slightly hotter Serrano pepper as well. There are dozens of different chilies, which make a regular appearance in traditional Mexican food; many, perhaps even most Mexican recipes would be nearly unthinkable without these spicy vegetables. Whether fresh, picked as in escabeche or dried and ground, ancho peppers, pasilla peppers and many others are an essential part of creating the authentic flavors of Mexican cuisine.

Culantro, Mexican oregano and epazote are three common herbs used in Mexican cooking which are native to the Americas. Culantro is used widely in Central America and the Caribbean, but is largely unknown outside of the region. Like many other Mexican spices, it is easier to find in the US than it once was, but it has a flavor which is similar enough to cilantro that cilantro can safely be substituted if cilantro is unavailable.

Do not let the name fool you - Mexican oregano may taste something like a more assertive version of the familiar Greek oregano, but this herb is actually a close relative of lemon verbena. Its flavor is an important component in a number of Mexican dishes, but you can substitute the old world herb if needed. However, Mexican oregano is becoming easier to find. You can usually purchase this herb from specialty spice shops as well as Mexican groceries. It is usually used dried, just like Greek oregano.

Epazote, however, has no real substitute. It tastes a little like tarragon, but its flavor is uniquely its own. This herb is commonly used when cooking Mexican bean recipes, especially black beans. However, you can safely omit this herb in your Mexican recipes if it is not available. Look for epazote in the produce aisle of Mexican groceries; if you cannot find fresh epazote, you may be able to find it dried in the spice section.

Cumin is a spice, which is strongly associated with Mexican cooking, just as it is with Greek, Turkish and other cuisines of the Mediterranean. It was the Spanish who introduced this spice to Mexico, where it quickly became a favorite and is now part of many Mexican dishes.

You might say that Mexican food is among the world's first fusion cuisines, with its blending of old world and new world flavors. Using ingredients from both Europe and the Americas, Mexican cooks created something unique, new and distinctively Mexican. It is a cuisine which has a flavor all its own and thanks in part to Mexican spices, it has become popular in nearly every part of the world.

Mexican food is a clever combination of traditional Mexican ingredients and aromatic spices. There are many different Mexican meals you can make yourself for your family, such as the delicious ones at MexicanFoodRecipes.org. You will also find cooking tips, an in depth guide to Mexican food, a unique look of the varied history on Mexican food and much more to capture your interest.