Avocado Leaf
Herbs$3.99 / packApproximate price based on US supermarkets.
Avocado leaves are a Mexican aromatic ingredient with an anise flavor and herbaceous notes. They are toasted in the molcajete for salsas, used in Oaxacan lamb barbacoa, and added to black pot beans. Dried leaves are more aromatic and are added whole during cooking, then removed before serving.
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How it's used in Mexican cooking
Avocado Leaf, part of the herbs section of the Mexican pantry, appears in 8 recipes in our collection, including Barbacoa Tacos, Oaxacan Black Mole and Lamb Barbacoa. 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 avocado leaf
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 Avocado Leaf?
Avocado Leaf is used in 8 recipes in our collection, such as Barbacoa Tacos and Oaxacan Black Mole. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Avocado Leaf in the US?
You can buy Avocado Leaf online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Avocado Leaf 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.
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