Oregano is a full-bodied spice that is both powerfully aromatic and a bit complicated. Oregano is so wide spread and comes in so many variations that some folks have even suggested that it would be more appropriate for oregano be classified more as a flavor than a specific species.
In most kitchens there are really just two types of oregano that are the most frequently used – the more well known is the variety Mediterranean Oregano which is a member of the mint family and is also known as true Oregano, or Greek Oregano. The other is Mexican Oregano, a member of the Labiatae family and with the rising popularity in this country for Latin, South American and Mexican cuisine, Mexican Oregano is quickly gaining recognition for it's subtle differences in taste.
Mediterranean Oregano is closely related to Marjoram and is also very similar in taste. In Spanish, oregano translates to marjoram. Mexican Oregano is also called Mexican Wild Sage and Mexican Marjoram and is grown in Mexico and Guatemala. Mexican Oregano has a similar flavor profile to the Greek version but the taste is quite unique. Mexican Oregano.
Mexican Oregano's taste is a bit more citrusy with subtle hints of lime and it really enhances the flavor of chiles and paprikas. It is frequently called for in chili powders, chili con carne, and various spicy/hot dishes especially the traditional Mexican and Central American moles and rojos.
Mexican Oregano is outstanding in enchiladas, Chicken Chili Verde, Pozole Rojo, and also in egg and cheese dishes (such as Huevos Sonora). Combine olive oil with oregano and brush on foods for the grill, it is also ideal to combine with other spices for a salt-free blend.
It partners well with garlic, chili powder, chipotle chiles, cumin and pepper
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