Tomillo
Herbs$0.97 / 50gApproximate price based on Canadian supermarkets.
Tomillo - an ingredient used in Mexican recipes (herbs). See the recipes that use this ingredient below.
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Can't find it? Look in Mexican and Latin American grocery stores in Toronto, Montreal, Vancouver or Calgary, or order online via Amazon Canada.
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How it's used in Mexican cooking
Tomillo, part of the herbs section of the Mexican pantry, appears in 12 recipes in our collection, including Chicken Tinga, Oaxacan Black Mole and Tablecloth Stainer Mole. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with - the most reliable guide to how it is actually used in Mexican cooking.
Recipes using tomillo
Chicken Tinga
Oaxacan Black Mole
Tablecloth Stainer Mole
Veracruz-Style Fish
Mutton Mixiote
Beef Head Tacos
Pickled Chillies (Chiles en Escabeche)
Lamb Birria
Carnitas de Pollo (Slow-Cooked Pulled Chicken)
Cabrito en Sangre (Kid Goat in Blood Sauce)
Pollo Mechado (Larded Mexican Chicken)
Rabbit in Morita Chilli Sauce
Storage and substitutes
How to store it
Fresh herbs keep in the fridge wrapped in slightly damp kitchen paper inside a bag or container, and are best used within a few days. Dried versions (oregano, bay leaf, hibiscus flower) go in an airtight jar away from light and hold their aroma for months.
Substitutes
Epazote and hoja santa have very distinctive flavours with no exact substitute; if you can't find them, it's usually better to leave them out than to swap in another herb. Mexican oregano can be replaced with Mediterranean oregano, though its profile is more citrusy.
Frequently asked questions
How many recipes use Tomillo?
Tomillo is used in 12 recipes in our collection, such as Chicken Tinga and Oaxacan Black Mole. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Tomillo in Canada?
You can buy Tomillo online via the Amazon link on this page, or look for it at Mexican and Latin American grocery stores in Canada.
How should Tomillo be stored?
Fresh herbs keep in the fridge wrapped in slightly damp kitchen paper inside a bag or container, and are best used within a few days. Dried versions (oregano, bay leaf, hibiscus flower) go in an airtight jar away from light and hold their aroma for months.