Gastronomy

Epazote is a key ingredient in Mexican-Maya cuisine, known for its distinctive astringent flavor and strong, earthy aroma, reminiscent of a mix of citrus and mint. It is commonly used in dishes with black beans, like frijol colados, as well as in various soups and stews.

Valued in Maya cooking for its digestive benefits, epazote is believed to naturally relieve intestinal discomfort and reduce the side effects of consuming large quantities of beans.

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Also known as Mexican tea, Jesuit’s tea, payqu, or mastruz, epazote can be challenging to find in the US but might be available in stores specializing in Latino ingredients. Despite the difficulty, it's worth seeking out, as its potent flavor, when used sparingly, brings a unique and authentic element to Mexican-Maya dishes. While fresh epazote is ideal, dried epazote is a better alternative than other substitutes.

If epazote is unavailable, ingredients like fennel, cilantro, or flat-leaf parsley can be used instead, though they will alter the flavor of the dish and lack the same digestive benefits.

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