6 minHerbs for Mexican Food: A Simple Guide to Bold, Authentic Flavour
Mexican food is a rich, vibrant cuisine known for its bold flavours, colourful ingredients, and deep cultural roots. While chillies, corn, and beans often steal the spotlight, herbs are the unsung heroes that give Mexican dishes their signature aroma, balance, and character. Whether you're simmering a pot of pozole, stuffing tacos or stirring up a fresh salsa, the right herbs make all the difference.
This simple guide takes you through the essential herbs for Mexican food — how they’re used, what they taste like, and tips for incorporating them into your own meals. Whether you're new to Mexican cuisine or just looking to add more depth to your cooking, this guide will help you master the herbal side of things.
Why herbs matter in Mexican cooking
Herbs play a crucial role in Mexican cuisine by:
- Enhancing depth and complexity of flavour
- Balancing heat from chillies and acidity from lime or tomato
- Offering regional and cultural authenticity
- Adding freshness to hearty, earthy dishes
Unlike heavy sauces or marinades found in other cuisines, Mexican food often relies on fresh herbs to lift and finish a dish, making them key ingredients in both cooking and garnishing.
Essential herbs used in Mexican cuisine
1. Cilantro (Coriander Leaves)
- Flavour: Bright, citrusy, slightly peppery
- Used in: Tacos, guacamole, salsas, soups, and stews
- Fresh or dried? Always fresh. The dried version loses much of its character.
Cilantro is perhaps the most iconic herb in Mexican food. It’s commonly sprinkled on tacos, stirred into soups like caldo de pollo, or blended into salsas. Love it or hate it, cilantro is central to authentic Mexican flavour.
2. Epazote
- Flavour: Strong, medicinal, minty with a touch of anise
- Used in: Bean dishes, quesadillas, and moles
- Fresh or dried? Both, but fresh is preferred when available
Epazote is a traditional herb not widely known outside Mexico. It’s often used to flavour black beans and is also believed to reduce digestive discomfort. Use sparingly — its flavour is assertive and can overpower a dish if overused.
3. Mexican Oregano
- Flavour: Woody, citrusy, and slightly earthy (stronger than Mediterranean oregano)
- Used in: Moles, carnitas, soups, and adobo marinades
- Fresh or dried? Usually dried
This is not the same oregano you’d use in Italian dishes. Mexican oregano offers a brighter, more lemony profile. It's often crushed and added to spice blends or stews.
4. Culantro (Recao)
- Flavour: Similar to cilantro but stronger and more pungent
- Used in: Salsas, stews, and soups in southern Mexico and Central America
- Fresh or dried? Fresh
Though less common than cilantro, culantro is used in certain regions of Mexico for a more intense herbal punch. It’s great for cooking, as it holds its flavour better under heat.
5. Bay Leaves (Laurel)
- Flavour: Subtle bitterness, slightly floral and herbal
- Used in: Pozole, birria, Mexican rice, and braised meat dishes
- Fresh or dried? Dried
Bay leaves are added early in the cooking process, especially in long-simmered stews and soups. They add an underlying complexity that enhances slow-cooked dishes.
6. Parsley (Perejil)
- Flavour: Mild, fresh, slightly peppery
- Used in: Garnishing soups, salads, and salsas
- Fresh or dried? Fresh
While not as prominent as cilantro, parsley is often used to add brightness to a dish without overpowering it. It’s also a good alternative for those who don’t enjoy cilantro.
7. Thyme (Tomillo)
- Flavour: Earthy, minty, slightly lemony
- Used in: Sopes, braised meats, and stock
- Fresh or dried? Both
Used mostly in meat marinades and slow-cooked dishes, thyme adds a delicate herbal note that complements more robust spices like cumin and garlic.
Tips for using herbs in Mexican Food
- Add fresh herbs last: Especially cilantro and parsley — add them just before serving for maximum brightness.
- Crush dried herbs: Especially Mexican oregano — crushing before adding releases oils and boosts flavour.
- Pair herbs with heat: Use herbs to balance the intensity of chillies or acidity in salsas.
- Grow your own: Cilantro, oregano, and parsley are easy to grow at home and add freshness to every meal.
- Don’t be afraid to pair herbs: parsley and cilantro pair well.
Honourable mentions: herb blends & bases
Herbs are also central to many flavour bases in Mexican cooking, such as:
- Pipian (Green Mole) – Made with herbs, pumpkin seeds, and chillies
- Sofrito – A blend of onion, garlic, tomato, and herbs used to build base flavour
- Chimichurri (Mexican-style) – Often made with cilantro and Mexican oregano
Want to try it out for yourself?
Put your herb knowledge into practice with this easy, comforting recipe:
Mexican Black Bean Stew (Frijoles de la Olla) – A simple, herb-infused classic
This slow-cooked dish uses Mexican oregano, bay leaf, thyme, and cilantro to create deep flavour. It’s high in protein, naturally vegan, and perfect with rice, tortillas, or straight from the bowl.
Recipe: Mexican Black Bean Stew
This classic bean stew is a staple in many Mexican homes. It’s hearty, herb-infused and naturally vegan — a perfect dish to practise your herb skills.
Herbs used:
- Mexican oregano
- Bay leaf
- Fresh cilantro
- Fresh thyme (optional)
Ingredients (serves 4–6):
- 2 cups dried black beans, rinsed and soaked overnight
- 6 cups water
- 3 garlic cloves, peeled and lightly crushed
- 1 small white onion, halved
- 1 bay leaf
- 1 tsp dried Mexican oregano
- 3 sprigs fresh cilantro (plus more for garnish)
- 1 sprig fresh thyme (optional)
- 1 tbsp olive oil
- Salt, to taste
- Optional toppings: avocado, lime, pickled onions, jalapeños
Instructions:
- Soak the beans overnight, then drain and rinse.
- Simmer with water, garlic, onion, bay leaf, oregano, cilantro, and thyme. Bring to a boil.
- Reduce heat and cook partially covered for 1.5–2 hours until beans are soft.
- Discard herb stems and aromatics. Stir in salt and a drizzle of olive oil.
- Serve hot with garnishes and enjoy with tortillas or rice.
Enjoy!
A handful of herbs, a world of flavour
Mexican food is bold, comforting, and full of soul — and herbs are what bring that soul to life. From the sharp tang of fresh cilantro to the earthy notes of dried oregano, these ingredients don’t just season a dish — they tell a story. A story of family, culture, and connections. And Paysend helps to keep connections alive. Through fast, secure and easy money transfers, we help to keep families connected and culture alive.
Whether you’re crafting your first homemade taco or making your first money transfer, don’t underestimate the power of connection.
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