Botanical Name: Lippia graveolens
Mexican oregano is a robust and flavorful herb that is essential to many Latin American and Mexican dishes. Though it shares a name with Mediterranean oregano, Mexican oregano comes from a different plant family—Verbenaceae, rather than the mint family—and has a distinctive flavor profile that sets it apart. Known for its strong, earthy taste with citrus and anise-like notes, Mexican oregano is a staple in the kitchens of Mexico, Central America, and the American Southwest.
One of the defining characteristics of Mexican oregano is its bold, slightly peppery flavor with hints of citrus and licorice. This makes it a perfect complement to the spicy and smoky flavors often found in Mexican and Latin dishes. It is commonly used in salsas, chili, moles, and marinades for meats, adding a zesty depth that balances the heat of chili peppers and the richness of sauces. The herb’s intensity makes it ideal for seasoning heavier dishes like stews, soups, and braised meats, where its flavor can stand up to slow-cooked ingredients.
Mexican oregano is also commonly used in taco seasonings, enchilada sauces, and beans, adding a layer of complexity to these traditional recipes. It pairs beautifully with cumin, chili powder, garlic, and lime, making it a versatile ingredient in spice rubs for grilled meats like chicken, pork, and beef. Additionally, it’s often added to pozole, a hearty hominy soup, as well as to adobo sauces and Mexican-style sausages.
Unlike Mediterranean oregano, which has a more floral and minty flavor, Mexican oregano’s citrusy edge makes it unique, and many Mexican recipes call specifically for this variety to achieve the authentic taste. While the dried form of Mexican oregano is most commonly used in cooking, fresh leaves can also be used to add brightness to salads, salsas, and dressings.