During a recent food workshop, a friend of mine gave me a taste of a wonderful herb called epazote. He said, “I don’t know much about this, but maybe you could write an article about it. I want to ...

In Mexico and Central America, a pot of traditionally cooked beans has a particular aroma and flavor, often missing from Tex-Mex renditions of this dish. This distinct aroma and flavor comes from ...

Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash, and pairs particularly well with dairy. Leaving the queso ...

Chef Fernando Olea’s former Epazote on Agua Fria was a quaint, crowded place. His new location at the Hillside, on Old Las Vegas Highway, is something else again. The site of a former nursery, the ...

It adds flavour to everything from quesadillas to mole – and for one Mexican chef, the smell is like a portal to the ancient past. From a grandmother’s remedy for the flu to a taste of Mexican history ...

IT’S A DRIZZLY Sunday night in the Georgetown neighborhood. Jared Velazquez Ayala, dressed all in black, hands me the brown paper bag. I stick my nose in. Pungent. Unmistakable. The herb — sometimes ...

l was working in my herb garden last weekend when my neighbor, pulling weeds on his side of the fence, retched. I was hacking away at Chenopodium ambrosioidesy epazote, an herb used in Mexican cooking ...

A taste of these black beans with nopalitos reveals a deceptively simple and extraordinarily earthy dish. In Mexico, nopalitos are always sold “de-spined.” If you are unlucky enough to have to buy ...