Flavors on the Edge: Epazote

Once reserved for Oaxacan stews and traditional moles, epazote is stepping into the spotlight as more chefs lean into its complex, assertive flavor. With notes that straddle anise, mint, citrus and funk, it’s being tapped for broths, sauces, empanadas—even cocktails. No longer just a background player in Mexican cuisine, epazote is being celebrated for what it brings to both traditional and modern builds. Used fresh, its aromatic intensity lifts cheese-centric dishes and deepens flavor foundations. As a syrup or oil infusion, it delivers a savory herbal balance, ideal for operators exploring bold, differentiated flavor.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.