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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?