Mexican oregano
Especias Y Hierbas$3.49 / packApproximate price based on US supermarkets.
Mexican oregano is an aromatic herb used in a variety of dishes. Its flavor is more intense than regular oregano and it is used in sauces, stews, and marinades. It is an indispensable ingredient for achieving authentic Mexican flavor.
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How it's used in Mexican cooking
Mexican oregano, part of the spices section of the Mexican pantry, appears in 11 recipes in our collection, including Beef Trotter Broth, Goat Broth and Pork Spine in Red Chile Sauce. 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 mexican oregano
Beef Trotter Broth
Goat Broth
Pork Spine in Red Chile Sauce
Mexican Meatloaf
Birria de Barbacoa (Aguascalientes-Style Beef Birria)
Pámpano en Escabeche (Pompano in Pickled Onion Brine)
Panuchos Campechanos (Campeche-Style Fried Tortillas with Shark)
Carne con Chile Sonorense (Sonoran Beef in Red Chilli Sauce)
Tacos de Adobada Tijuanense (Tijuana-Style Adobo Pork Tacos)
Mushroom Barbacoa
Guajillo Chilli Adobo Base
Storage and substitutes
How to store it
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
Frequently asked questions
How many recipes use Mexican oregano?
Mexican oregano is used in 11 recipes in our collection, such as Beef Trotter Broth and Goat Broth. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Mexican oregano in the US?
You can buy Mexican oregano online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Mexican oregano be stored?
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
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