If you’ve traveled to Mexico and enjoyed the food, it’s likely you came home and tried to replicate some of the dishes. We can do a pretty fair job with the ingredients we have on hand in the U.S. but there’s often a certain something that’s different and I’ve come to believe it’s the different oreganos of Mexico. Each one seems a little different but they all seem a little earthier than their European namesakes. Rancho Gordo’s Oregano Indio, sometimes known as Oreja de Raton, or Mouse’s Ear is less citrusy than the standard Mexican oregano but there’s an indescribable earthiness that makes it infectious. I just can’t stop using it on almost everything.
You can add it to all sorts of sauces: perfect to add brightness to a puttanesca, in a buttery anchovy sauce or in a fresh tomato/basil/mozzarella summer salad.
This oregano is grown for Rancho Gordo by the Oregano Caxtle Cooperative in Tlahuitelpa. In 2013, Rancho Gordo took the crew from The Perennial Plate down to meet the growers and they came up with this award-winning video (probably not the best for vegetarians.) It’s hard not to be touched by these wonderful people. The fact that their oregano is so delicious is a great bonus.