Mexican oregano

Mexican oregano is an aromatic herb widely used in the traditional cuisine of Mexico and other regions of Latin America. Unlike Mediterranean oregano, Mexican oregano belongs to the Lippia genus and has a more intense flavor, with slightly citrusy and spicy notes that enhance the taste of stews, sauces, marinades, and typical dishes such as tacos, meats, and chiles en nogada.

Native primarily to central and southern Mexico, Mexican oregano grows in warm, dry climates and is an essential ingredient in Mexican gastronomy for its ability to add depth and character to food.

Regarding its properties, Mexican oregano is known for its antioxidant, anti-inflammatory, and antimicrobial qualities, making it not only a tasty ingredient but also beneficial for health. Additionally, it provides a fresh and penetrating aroma that complements both savory preparations and some spicy sauces.

In different Hispanic American countries, Mexican oregano may also be known as wild oregano, oregano de castilla, or simply oregano, although it is important to distinguish it from common oregano (Origanum vulgare) used in Mediterranean cuisine.

It is advisable to use Mexican oregano in its dried form to better preserve its aroma and flavor, preferably adding it towards the end of cooking to enhance its fragrance without losing its essential oils.