epazote


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epazote

(ĕp′ə-zō′tĕ)
n.
1. See wormseed.
2. The pungent leaves of the wormseed plant, used as a seasoning in Mexican cooking.
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References in periodicals archive ?
A tortilla soup without epazote is not worth eating," says the Mexican cooking authority quoted in the story.
Add epazote (if dried, tie in cheesecloth), corn, and crab pieces to pan.
Epazote: "There's a plant called Epazote that helps, but it smells and tastes like creosote, and living by an asphalt plant, you know what that smells like.
For lunch at the Frontera Grill in Chicago, Bayless serves them stuffed with shredded duck and rajas (strips of chile), with grilled shrimp dashed with chopped, canned chipotles, with grilled chicken dolloped with guacamole and with braised wild mushrooms, polano and epazote.
The cream of squash flower is topped with a Oaxacan mezcal mousse and sprinkled with epazote.
The Oaxacan mole uses epazote, an herb found dried at most Mexican-food markets.
The ZuZu menu, which features items such as fresh masa (corn dough) quesadillas and gorditas, roasted green tomatillos salsa, roasted poblano red salsa, epazote black beans and achiote lime marinated chicken at around $6 per check, has been widely praised throughout the restaurant industry and in such national publications as Newsweek, USA Today, Wall Street Journal, New York Times and Esquire magazine.
1 tablespoon chopped fresh epazote (OR 1 tablespoon chopped fresh cilantro)
Tim Sullivan, executive chef at Epazote in Del Mar, California, works magic with an ahi tuna and mango entree.
Unlike traditional Tex-Mex restaurants, ZuZu restaurants offer handmade Mexican food which is fresh, wholesome regional Mexican food such as fresh masa (corn dough) quesadillas and gorditas, roasted green tomatillos salsa, roasted poblano red salsa, epazote black beans, and achiote-lime marinated grilled chicken at affordable prices.
For the kohlrabi puree: 1 pound kohlrabi bulbs, peeled, cut into eighths 2 1/2 ounces butter 1 1/2 teaspoons xanthan gum 2 teaspoons salt For the Chilhuacle chile gastrique: 3/4 cup plus 2 tablespoons Seville orange juice 7 tablespoons dry white wine 3 1/2 tablespoons lime juice 4 sage leaves 1 ounce sliced garlic Olive oil 3/4 ounce Chilhuacle chile * stemmed, seeded, finely chopped To serve: Four 6-ounce skin-on portions snapper fillet Olive oil 8 ounces fresh wild mushrooms (chanterelles, blue root cremini) thinly sliced Salt For the garnish: Sea salt Nastudiurn leaves Epazote leaves * if unavailable, substitute guajillo chiles For the kohlrabi puree: Heat circulating water bath to 190 degrees.
Dish: Tortilla soup with chicken, cheeses, roasted chiles, onions, sour cream, avocado and epazote.