Huacatay Tagetes minuta

Inca marigold, Peruvian black mint, Stinking Roger, Ocopa, Cravo-de-defunto (generic name used for Tagetes species marigolds), cravo-de-urubu (vulture marigold), enxota, Aztec marigold Huacatay is native to southern South America (Argentina, Chile, Bolivia, Peru, and the Chaco region of Paraguay). It has a liquorice like aroma/taste and is a popular culinary herb, beverage herb and medicinal tea. Plants of the Tagetes species are known as Marigolds … Continue reading Huacatay Tagetes minuta


Mexixquilitl (as L.virginicum) also called lentejilla The picture above depicts a plant from the tropaeolum genus. These are commonly known as nasturtiums. The leaves of the nasturtium are edible and have a “peppery” bite to them. The Tropaeolum genus is native to Central and South America and were introduced into Europe from Peru by the Spanish. Nasturtiums received their common name because the produce an … Continue reading Mexixquilitl

Deer Weed Porophyllum gracile

Synonyms: P.junciforme, P.putidum, P.caesium, P.cedrense , P.leucospermum , P.nodosum , P.ochroleucum , P.pinifolium , P.vaseyi , P.confertum var. ochroleucum Also called, slender pore leaf, odora, yerba del venado (deer herb), maravilla, tepepapaloquilitl, Pech’uk-il (Mayan name), xtisil or xtesel (Seri name), hestej (Guarijio name) P.gracile is the only herb in this family where I have found reference to it being used as a dried herb. The dried leaves would be crumbled together with salt and rubbed … Continue reading Deer Weed Porophyllum gracile

The Frapulcurado. A Mexican Take on the Frappé

A frappé (frap-pay) is a chilled drink which has been blended with ice (or frozen) to a slushy consistency. Frappé s were said to have been created by accident at an International Trade Fair in Thessaloniki, Greece in 1957. Dimitris Vakondios couldn’t find any hot water to make his instant coffee so he grabbed a mixer being demonstrated for mixing a childrens chocolate drink and, … Continue reading The Frapulcurado. A Mexican Take on the Frappé

Pulque as a Cooking Ingredient

As the flavour and texture of pulque can be somewhat confronting it is often mixed with other ingredients to produce a drink known as a pulque curado. Curados can be flavoured with fruits (pineapple, mango, strawberry, watermelon), vegetables (celery, tomatillo, maize), nuts (almonds, walnuts, peanuts) or other flavours (oats, tamarind, coconut, cajeta). Much like the Mexican artistry in producing unusual flavour combinations for paletas the options … Continue reading Pulque as a Cooking Ingredient


Pericón is an herb native to México. It has an aniseed like flavour and scent and is sometimes called “Mexican tarragon”. The chopped leaves are used to flavour corn on the cob and chayote and are complementary to green beans and squash. The flowers can be sprinkled on salads. The herb can be dried but it will lose some of its flavour. This herb is still used … Continue reading Pericón

Chepiche/Pipicha Porophyllum tagetoides

Porophyllum tagetoides (syn P.linaria, Kleinia tagetoides ): chepiche, pipicha, pipitza, pipitzcaquilitl (Nahuatl), tepicha, quelite oaxaqueño, escobeta, papalo delgado (thin papalo), Cole de coyote (coyote tail), yerba de la venado (so called because the plant exhales a stench similar to that which gives off the meat of the deer)(sic) (Hieronymus. G), nlí-dún (Zapotec) named after a stinging ant (ndún), one assumes because of its smell when … Continue reading Chepiche/Pipicha Porophyllum tagetoides