Oregano Indio
Versatile, hand-harvested indigenous herb with earthy flavor, direct from the Huasteca.
If you've traveled to Mexico and enjoyed the food, it's likely you came home and tried to replicate some of the dishes. We can do a pretty fair job with the ingredients we have on hand in the U.S. but there's often a certain something that's different and I've come to believe it's the different oreganos of Mexico. Each one seems a little different but they all seem a little earthier than their European namesakes. Our new oregano is Oregano Indio, (Poliomintha longiflora A. Gray), sometimes known as Oreja de Raton, or Mouse's Ear. It's less citrusy than the standard Mexican oregano andĀ there's an indescribable earthiness that makes it infectious. I just can't stop using it on almost everything.
This oregano is grown for us by the Oregano Caxtle Cooperative in Tlahuitelpa. You can add it to all sorts of salsas and guisados but lately I love mixing it with some garlic and olive oil and rubbing it over a pork tenderloin before roasting it. The flavor of the oregano is strong but not overpowering and permeates the whole loin. I've also used it with oil and pear vinegar for a great salad dressing.
In 2013, we took the crew from The Perennial Plate down to meet the growers and they came up with this award-winning video (probably not the best for vegetarians.) It's hard not to be touched by these wonderful people. The fact that their oregano is so delicious is a great bonus.Ā
Homeward from The Perennial Plate on Vimeo.Ā
Ā
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Oregano Indio
Oregano Indio
Versatile, hand-harvested indigenous herb with earthy flavor, direct from the Huasteca.
If you've traveled to Mexico and enjoyed the food, it's likely you came home and tried to replicate some of the dishes. We can do a pretty fair job with the ingredients we have on hand in the U.S. but there's often a certain something that's different and I've come to believe it's the different oreganos of Mexico. Each one seems a little different but they all seem a little earthier than their European namesakes. Our new oregano is Oregano Indio, (Poliomintha longiflora A. Gray), sometimes known as Oreja de Raton, or Mouse's Ear. It's less citrusy than the standard Mexican oregano andĀ there's an indescribable earthiness that makes it infectious. I just can't stop using it on almost everything.
This oregano is grown for us by the Oregano Caxtle Cooperative in Tlahuitelpa. You can add it to all sorts of salsas and guisados but lately I love mixing it with some garlic and olive oil and rubbing it over a pork tenderloin before roasting it. The flavor of the oregano is strong but not overpowering and permeates the whole loin. I've also used it with oil and pear vinegar for a great salad dressing.
In 2013, we took the crew from The Perennial Plate down to meet the growers and they came up with this award-winning video (probably not the best for vegetarians.) It's hard not to be touched by these wonderful people. The fact that their oregano is so delicious is a great bonus.Ā
Homeward from The Perennial Plate on Vimeo.Ā
Ā
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Versatile, hand-harvested indigenous herb with earthy flavor, direct from the Huasteca.
If you've traveled to Mexico and enjoyed the food, it's likely you came home and tried to replicate some of the dishes. We can do a pretty fair job with the ingredients we have on hand in the U.S. but there's often a certain something that's different and I've come to believe it's the different oreganos of Mexico. Each one seems a little different but they all seem a little earthier than their European namesakes. Our new oregano is Oregano Indio, (Poliomintha longiflora A. Gray), sometimes known as Oreja de Raton, or Mouse's Ear. It's less citrusy than the standard Mexican oregano andĀ there's an indescribable earthiness that makes it infectious. I just can't stop using it on almost everything.
This oregano is grown for us by the Oregano Caxtle Cooperative in Tlahuitelpa. You can add it to all sorts of salsas and guisados but lately I love mixing it with some garlic and olive oil and rubbing it over a pork tenderloin before roasting it. The flavor of the oregano is strong but not overpowering and permeates the whole loin. I've also used it with oil and pear vinegar for a great salad dressing.
In 2013, we took the crew from The Perennial Plate down to meet the growers and they came up with this award-winning video (probably not the best for vegetarians.) It's hard not to be touched by these wonderful people. The fact that their oregano is so delicious is a great bonus.Ā
Homeward from The Perennial Plate on Vimeo.Ā
Ā
