If you’ve encountered “Mexican oregano” in a recipe, especially within the vibrant world of Mexican and Tex-Mex cuisine, you might have paused to wonder: “Is this different from the oregano I already have?” The answer, as we’re about to explore, is a resounding yes. Let’s dive into the distinctions between Mexican oregano and what we’ll call “true oregano” to clarify why they aren’t always interchangeable and when each shines brightest.
To begin, it’s important to understand that the term “Mexican oregano” is somewhat misleading from a botanical standpoint. What is commonly known as true oregano, the staple in Mediterranean cooking, belongs to the mint family (Lamiaceae) and shares close kinship with marjoram. Mexican oregano, however, hails from the verbena family (Verbenaceae). Despite belonging to entirely different plant families, these two herbs have independently developed similar flavor profiles due to shared aromatic compounds called terpenes. This is why they might seem alike at first whiff, but the subtleties emerge upon closer examination.
When you place true oregano and Mexican oregano side by side for a sensory comparison, the nuances become much clearer. True oregano carries a slightly sweet and robust flavor profile with underlying bitter and peppery notes. This complexity is a hallmark of its mint family lineage. The precise flavor can even vary depending on the specific variety – Turkish, Greek, and Italian oregano are all subspecies of true oregano, each offering a slightly unique twist. Some varieties might even impart a subtle cooling sensation, reminiscent, but far less intense, than actual mint.
Mexican oregano, conversely, presents a brighter and more assertive flavor. It’s characterized by prominent floral and citrus notes, often accompanied by a distinct hint of anise or licorice. These flavor characteristics are typical of herbs within the verbena family. This profile means Mexican oregano offers a zesty and vibrant punch that distinguishes it from its Mediterranean counterpart.
Geographically, their origins further highlight their distinct nature. True oregano is native to the temperate regions of western and southwestern Europe and Asia, as well as the Mediterranean basin. Mexican oregano, true to its name, originates from Mexico, Guatemala, and parts of South America. This difference in native environments contributes to their unique flavor development.
In the kitchen, Mexican oregano is a cornerstone ingredient in many dishes, especially when it comes to authentic Mexican flavors. It’s indispensable in classic Mexican meat preparations like pollo al carbon and carnitas, adding depth and complexity. For bean and chili recipes, Mexican oregano is often a critical ingredient, contributing a signature zest. Even in more complex dishes like mole, Mexican oregano plays a vital role in building layers of flavor. While these dishes are diverse, Mexican oregano’s unique profile, beyond just the warm pungency of true oregano, shines through. The floral, citrus, and anise notes are what truly bring balance and completion to these dishes.
Substituting Mexican oregano with Mediterranean oregano isn’t ideal, much like you wouldn’t casually replace thyme with oregano. They simply aren’t the same, even if a faint similarity exists. If you find yourself without Mexican oregano, true oregano can serve as a stand-in in a pinch, but for a closer flavor approximation, marjoram, a citrusy relative of true oregano, would be a slightly better alternative.
Fortunately, sourcing Mexican oregano is generally quite easy. In many regions, it’s available from major grocery brands and is a staple in Mexican and Latin American markets. Online spice retailers also readily offer it. Since Mexican oregano is almost always sold in its dried form, a single purchase will last through numerous flavorful culinary adventures.
About that Pollo al Carbon…
Pollo al Carbon Recipe
These vibrant and juicy grilled chicken pieces are fantastic when wrapped in warm tortillas with spoonfuls of fresh salsa verde.
