Chepiche (Pipicha)

Chepiche (porophyllum tagetoides - aka pipitza, pipicha, tepicha) is a Oaxacan herb with small leaves on green stems.  It has a piney/minty aroma and a strong flavor that is cilantro-esque with sour & citrusy notes.

Like cilantro, it is most often used raw as a finishing touch for cooked dishes or an ingredient in uncooked foods (like salsa), rather than being cooked itself.  It lightens heavy dishes and brightens lighter foods.

Store fresh chepiche in your refrigerator.

Use chepiche raw (as you would cilantro) as a finishing touch for cooked dishes (meats, eggs with chorizo, white fish, corn, squash, mushrooms, huitlacoche and/or black beans) or an ingredient in uncooked foods like green salsas.