Few people know that Mexican Oregano is not the same product or plant as Mediterranean, Greek or Italian Oregano.  And...Mexican Oregano is very complementary to Southwestern, Tex Mex and Mexican cooking, while Mediterranean is NOT.  Mediterranean Oregano is much stronger and does not benefit chiles, whereas Mexican Oregano does.

Mexican Oregano comes from a member of the Verbena family while the other oregano comes from a member of the mint family.  For a long time I didn't believe they had such different origins.  I always knew that Mexican oregano should be used, but I didn't know the family history of both oreganos was so different.

I would like to introduce you to our totally fresh Mexican Oregano and suggest you use it whenever cooking a Southwestern dish.  To give you a good introduction--I am placing our fresh as fresh can be on a half price two day sale.  So get some now.

We still  have a few places left in the following always full-partricipation classes--

Next weekend-September 19 - 21, 2025

Chocolate Specialty Class, September 25, 2025

Week long Class, October 19-24, 2025

Here's my favorite Green Chile Enchilada Sauce for Enchiladas and dressing for regional dishes.

NEW MEXICO GREEN CHILE ENCHILADAS WITH SAUCE

This basic, yet versatile sauce without the chicken can be used to create enchiladas, or pour over chimichangas or burritos.  Seafood, beef or beans can be substituted for the chicken.

Yield:  2 cups

1 tablespoon butter or lard
2/3 cup chopped onion
2 tablespoons flour
1-1/2 cups chicken broth
1 cup (or more) chopped green chiles
1 cup cooked chopped chicken
1 large clove garlic, finely minced
3/4 teaspoon salt
1/2 teaspoon Mexican Oregano

1. Melt the butter in a saucepan over medium heat.  Sauté the onion until soft.  Stir in the flour.

2. Add the broth.  Then add chiles, garlic, salt and comino.

3. Simmer for 20 minutes; then use for making enchiladas or as a sauce.