Forums > Specific Focus > Mexican Kitchen

Bubba

Dec 12, 2004, 1:37 PM

Post #1 of 5 (1279 views)

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Mexican Herbs

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Could those knowledgable among you provide Bubba with information on the English translations of the following herbs:

Papalo (Similar to cilantro and used in tacos, frijoles and guacamole)
Pipicha (With a flavor somewhere between cilantro and mint)
Huazontle (Eaten fried)
Verdolaga (Utilized in salads and with the appearance of spinach)

Gracias amigos.

Carol Schmidt

Dec 12, 2004, 2:00 PM

Post #2 of 5 (1275 views)

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Non-Mexican Herb Chervil

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And on the subject of herbs, could any of you gourmets tell me if chervil is available in Mexico under any name at all, and can parsley be substituted successfully for it if it can't be found here? Maybe add a little anise to the parsley for a more complete chervil taste?

Carol Schmidt

esperanza

Dec 12, 2004, 3:22 PM

Post #3 of 5 (1262 views)

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Re: [Bubba] Mexican Herbs

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Huazontle is sometimes called red Aztec spinach. To prepare it, wash each one and dry as well as possible. Stuff cheese into the joints, cover with egg batter (like chiles rellenos), and fry. It has a flavor similar to broccoli. The huazontle is a relative of amaranto, the plant from which amaranth seeds come--the seeds used to prepare alegrías.

Verdolagas are purslane, a common weed. They're also often used in the delicious stew espinazo con verdolagas. They don't look much like spinach to me; their leaves are smaller than a mouse ear and very fleshy, almost like a succulent. The flavor is acidic.

Papalo and pipicha don't have English-name equivalents that I know.

Carol, ask for perifolio.

http://www.mexicocooks.typepad.com

Bubba

Dec 13, 2004, 10:55 AM

Post #4 of 5 (1233 views)

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Re: [esperanza] Mexican Herbs

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Thanks, Esperanza:

I asked because an article in last Friday's MURAL concerned Mexican farmer entrepreneurs growing herbs in New York state for the U.S. market under a state program called The Program for Development of New Farms. The article compared what the farmers can get for their herbs and veggies in the U.S. market vs. the Mexican market.

This is kind of interesting. For one kilo of the following, estimated retail prices are (in pesos):

Mexico/U.S.
Cilantro ( $35/$272)
Papalo ($56/$148)
Pipicha ($300/$247)
Huazontle ($9/$198)
Verdolaga ($32/$200)
Chile Jalapeno ($7/$167)
Oregano ($47/126)

(This post was edited by Bubba on Dec 13, 2004, 10:56 AM)

Bubba

Dec 14, 2004, 1:45 PM

Post #5 of 5 (1190 views)

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Re: [Carol Schmidt] Non-Mexican Herb Chervil

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Finding a substitute for chervil is like finding a substitute for cilantro, you can use other herbs but you will not get the cilantro flavor. We have looked everywhere for it but cannot find it. We have not been able to find seeds either. Let us know if you do.