Epazote

Corn: In a bowl or on a stick

In Mexican cooking, corn is eaten and drank, in just about every possible way… Esquites, freshly shaved corn usually cooked in a buttery broth with epazote leaves and Serrano chile, is one of the most popular takes. So much so, that my boys counted eight Esquite street carts in the small down town square of…

Epazote

The epazote herb is one deeply Mexican ingredient that has no substitute that I know off. It has a very unique, clear and deep flavor that adds a lot of character to a dish. Hard to describe, it has that I don’t know what, that somehow makes a distinct difference.