Chefs around the country are increasingly turning to this herb from southern Mexico
Consumers seeking adventure in what they eat often say that authenticity is a key to their decision-making process. A single ingredient can make the difference when it comes to giving a dish credibility, and when it comes to Mexican food, chefs in the U.S. are increasingly turning to epazote. Pronounced ay-pa-ZO-tay, this herb, with aromas ranging from mint to gasoline, is a mainstay in the cuisines of central and southern Mexico, especially in beans because it is said to have ...
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