Pescado en Salsa de Epazote (Fish in Epazote Sauce)

History & Origin

Epazote (Dysphania ambrosioides) is one of the oldest and most characteristic aromatic herbs in Mexican cuisine. With an intense, unmistakable aroma - described as herbaceous, earthy and slightly mineral - epazote has had a millennial presence in Mesoamerican gastronomy. The Aztecs and Maya used it both as a culinary condiment and medicinal plant, recognising its properties for combating intestinal parasites and aiding digestion of beans. The combination of epazote with fish is a tradition particularly rooted in the lake and river regions of central Mexico - Michoacán, Guerrero, Morelos and Mexico City, where lakes and rivers have been a protein source for millennia. At Lake Pátzcuaro, epazote was used to cook the famous pescado blanco; in the canals of Xochimilco, with carp and mojarra. The herb not only adds flavour but also helps neutralise the smell of freshwater fish. This recipe represents the simplest, most direct way to appreciate epazote: in a fresh green sauce where the herb is the star, complemented by the acidity of tomatillo, the heat of serrano and the depth of garlic. The result is a light dish, full of herbal aromas, perfect for those wanting to explore the greener, fresher flavours of traditional Mexican cuisine.