Ricotta and Epazote Tacos (Tacos de Requesón con Epazote)

History & Origin

Requesón and epazote tacos are a quiet gem of central Mexican cookery, particularly rooted in the states of Hidalgo, Estado de Mexico and Mexico City. Requesón is a fresh whey cheese similar to ricotta but with a more granular texture and sharper flavour, obtained as a by-product of other cheese-making. Its name comes from the Latin recoctu, meaning cooked again, and in Mexico it has a long tradition in mestizo colonial cookery when Spanish cheese-making techniques adapted to local ingredients. What makes these tacos truly special is the combination of requesón with epazote, an aromatic herb with an intense, unmistakable scent that has been fundamental to Mesoamerican cookery for thousands of years. The Aztecs used it both in cooking and traditional medicine, and it remains the defining seasoning of black beans, tlayudas and Oaxacan quesadillas. The tomatillo green salsa balances the richness of the cheese with its characteristic acidity. The result is a vegetarian taco of great character demonstrating how traditional Mexican cookery has always known how to create flavoursome, nutritious dishes without relying on meat.