Mexican Oregano, Lippia graveolens, is a member of the Verbenaceae family and not botanically related to standard Greek Oregano. It is also called dried Mexican oregano, oregano Mexican, or dry Mexican oregano.

The essential oil content in Mexican Oregano is 3% to 4% by weight, which is about twice as much as standard oregano and gives it its overt pungency. 

For hundreds of years, Mexican Oregano was used in Mexico and throughout Latin America as a cooking herb and brewed as an herbal drink known as té de pais, or “country tea.” After the advent of Tex-Mex-style cooking in the 1970s, Mexican Oregano became a more readily available ingredient throughout the American Southwest. 

Our Mexican Oregano is frequently used by our Mexican restaurant, craft salsa manufacturer, and seasoning company customers.
 

Flavor Profile

Mexican Oregano has an intense, pungent aroma of pepper, grass, and hay. It has a pleasantly bitter, peppery flavor with distinct citrusy high notes and subtle hints of lime and licorice.

How To Use

Use this in traditional Latin dishes like the spicy meatball dish albondigas or the Cuban braised stew ropa vieja. Mexican Oregano goes very well with beans, so use it in Black Beans and Mexican Chorizo or basic refritos. It lends authentic flavor to burritos, tamales, or the classic Mexican stuffed pepper dish, Chile Rellenos. Add Mexican Oregano to salsas like Chile Colorado. It can withstand longer cooking times and hold its own against strong flavors, so try it in meaty stews like Birria or tomato-rich Chicken Tinga. It’s also excellent with eggs and cheese, so sprinkle some in a Southwestern omelet or stir into some Red Enchilada Sauce for savory breakfast chilaquiles.

Mexican Oregano can overpower a dish if there is too much present. Taste as you go, and use thoughtfully.

Mexican Oregano pairs well with ground meats of all kinds and can also go well in chili, with avocados, beans, cheese, or chiles.

It is complemented by garlic, onion, cumin, chile powders, cayenne pepper, lime, and paprika.

This herb can be substituted 1:1 with dried Greek Oregano, though the flavor from the Greek Oregano will be much less pronounced. You could also try Marjoram Leaf, which has a citrusy top note and is often seen as a good substitute. With its pungent nature, Mexican Oregano is not a preferred substitute for Greek Oregano.