The "Verbena" Variety. Citrusy, Earthy, and Strong. NOT for Pizza.

Stop Ruining Your Tacos with Italian Herbs.

If your homemade Mexican food never tastes quite like the restaurant, this is usually the missing link. You are probably using Origanum vulgare (Mediterranean Oregano), which is sweet and minty—perfect for pasta sauce, but wrong for Menudo.

Chuco Kitchen Border Oregano is the real Lippia graveolens. It isn't actually oregano at all; it's a relative of Lemon Verbena. That’s why it has that bright, citrusy punch that cuts through the fat of rich dishes like Carnitas, Pozole, and Red Chile.

Grown wild in the desert, this herb is intense. You don't need a handful—just a pinch creates that signature "Abuela's Kitchen" aroma.

The Taste Test

• Greek/Italian Oregano: Sweet, minty, mild. (Smells like Marinara).

• Our Mexican Oregano: Earthy, citrusy, licorice notes. (Smells like a Taqueria).

How to Use It (The Secret Technique):

Mexican Oregano has a coarser, fluffier leaf than the Italian dust you buy at the grocery store.

1. The Pinch: Take a pinch between your thumb and fingers.

2. The Grind: Rub your fingers together vigorously over the pot.

3. The Release: Friction releases the essential oils instantly. Do not just dump it in whole!

Best For: Menudo, Pozole, Carnitas, Pinto Beans, and Salsa. Net Wt: 2 oz (Fills a large spice jar).