Mexican oregano comes from a plant that’s native to Mexico and Central America. It’s used in Mexican and Latin cooking to add a bright astringency that counters the rich flavors of meats and beans. Use this broken-leaf oregano to add an authentic flavor to chili, moles, bean dishes, and braised meats. Ingredients: Oregano.
My wife likes Mexican oregano (fresh or dried) as a substitute for cilantro/coriander leaves which she hates. Obviously fresh is better but we live in Germany so have to make due with the dried version.
This oregano is bold enough to lend flavor to chili even with all the other spices, but mellow enough to not overpower a bowl of simple tortilla soup.
I have not purchased fresh expensive oregano in a grocery store since I found this 10 + ( or more) years ago. There is just no need to anymore.
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