The Most Commonly Used Herbs in Traditional Mexican Cooking

Traditional Mexican cooking is renowned for its vibrant flavors and aromatic ingredients, with herbs playing a pivotal role in creating the distinctive taste of various dishes. In this article, we will explore the most commonly used herbs in traditional Mexican cuisine, shedding light on their unique properties and culinary uses.

1. Cilantro (Coriandrum sativum)
Cilantro is perhaps the most iconic herb in Mexican cooking. Known for its fresh, citrusy flavor, it is used in salsas, salads, and as a garnish for a plethora of dishes including tacos and enchiladas. Rich in vitamins A, C, and K, cilantro is also prized for its health benefits, which include aiding digestion and reducing inflammation.

2. Oregano (Origanum vulgare)
Mexican oregano is distinct from Mediterranean oregano, offering a bolder, more robust flavor. It is commonly used in sauces, marinades, and meat dishes, particularly in grilled meats and stews. The earthy notes of oregano pair well with chilies, making it a staple in mole sauces and various types of pozole.

3. Epazote (Dysphania ambrosioides)
This unique herb has a potent aroma and a distinctive taste that can be described as a blend of medicinal and earthy flavors. Epazote is traditionally used in bean dishes to help mitigate the gaseous effects beans can have on digestion. It’s also added to sauces and soups for an extra kick.

4. Mexican Mint (Pennyroyal)
Also known as "hierbabuena," Mexican mint has a refreshing, minty flavor that enhances many dishes. It is commonly used in beverages such as aguas frescas and as a garnish for various appetizers. The herb adds a cooling effect that balances spicy foods.

5. Thyme (Thymus vulgaris)
Mexican thyme is slightly sweeter than its Mediterranean counterpart, adding depth to dishes such as carnitas and various stews. This herb is often incorporated into marinades and is a key ingredient in traditional adobos, which are used to marinate meats.

6. Laurustinus (Laurus nobilis)
Known as bay laurel in English, this aromatic herb is commonly used in Mexican cooking for its fragrant leaves. Bay leaves are often included in slow-cooked dishes such as stews, adding subtle warmth and depth of flavor. They should be removed before serving, as they are not edible.

7. Parsley (Petroselinum crispum)
This familiar herb is less commonly associated with Mexican cuisine but still plays a role in some regional dishes. Flat-leaf parsley, or Italian parsley, is often used in salsas, soups, and as a garnish, providing a fresh flavor that complements many recipes.

8. Chervil (Anthriscus cerefolium)
Though not as widely used as other herbs, chervil is sometimes found in traditional sauces and salads. Its delicate flavor is reminiscent of anise and adds a light touch to richer dishes.

Incorporating these herbs into your cooking not only enhances the flavor of your dishes but also connects you to the rich culinary heritage of Mexico. Whether you are making a vibrant salsa, simmering a comforting stew, or simply garnishing your plate, these herbs are essential ingredients that elevate traditional Mexican recipes.

By understanding and using these commonly employed herbs, you can create authentic Mexican flavors in your own kitchen. Experimenting with different combinations will help you discover the perfect balance for your taste buds, allowing you to pay homage to this culturally rich and delicious cuisine.