The Seattle Times - IT’S A DRIZZLY Sunday night in the Georgetown neighborhood. Jared Velazquez Ayala, dressed all in black, hands me the brown paper bag. I stick my nose in. Pungent. Unmistakable. The herb — sometimes called a weed — is surprisingly hard to get in the Northwest.
Epazote.
Chef Velazquez uses epazote to flavor broths, soups and sauces at Fonda La Catrina and El Sirenito on Airport Way South. While it is a key ingredient in Mexican cooking, epazote is little known to home cooks here, and it can be hard to find. But it’s worth seeking out at farmers markets in summer.
Epazote.
Chef Velazquez uses epazote to flavor broths, soups and sauces at Fonda La Catrina and El Sirenito on Airport Way South. While it is a key ingredient in Mexican cooking, epazote is little known to home cooks here, and it can be hard to find. But it’s worth seeking out at farmers markets in summer.