For most people at distribution, it was their first time handling epazote, let alone thinking about cooking with it. This herb, which is almost as important as cilantro in Mexican cooking, is virtually unknown in most markets in the US, even though it is a common seasonal roadside weed in many parts of the country. (Sometimes North of the border we call it wormseed or pigweed).
Gabby, the chef at Bridgit, showed us some super yummy ways to cook up epazote. Bridgit buys a share for the restaurant in order to order local tasting plates. good stuff!
As far as its culinary uses, typically it is used with black beans and other soupy dishes, it is also extensively used to flavor fish and corn. (Probably nice with tofu too!) I have seen it as part of a quesadilla, sopes, moles, tamales, chilaquiles, enchiladas, potatoes, and eggs. Our household made a nice chicken mole and a big old pot of black beans and some breakfast eggs with our epazote. (Sorry, no pics. Too busy eating!)
Hope you have had as much fun experimenting with your epazote too. Here’s some more fodder for your culinary imagination:
- Eggs w/ Epazote & Frijoles
- Scrambled Eggs w/ Black Beans, Broth, & Epazote
- Corn & Black Bean Salad w/ Tortilla Strip Croutons
- Mexican Corn Crab Soup
- Broad Bean, Epazote & Carrot Salad
- Tlalpeno Soup
- Spicy Crab Soup
- Quesadillas w/ Epazote
- Stuffed Poblano Peppers in Ranchero Sauce w/ Goat Cheese & Epazote
- Fish & Tortilla Pie
- Pescados Borrachos (Drunken Fish)
- Yucatecan Style Grilled Mahi-Mahi
And don’t forget dessert! Talk about experimentation…
3 thoughts on “Experimenting with Epazote”
Thanks for the link to my recipe. Please credit the photo appropriately, too.
sorry. still new to this. thought i had credited but it was only working when hovering. fixing (all the pics) now