{"id":134,"date":"2013-11-17T21:22:46","date_gmt":"2013-11-17T21:22:46","guid":{"rendered":"http:\/\/foodnav.net\/ranchogordo\/?p=134"},"modified":"2013-11-17T21:22:46","modified_gmt":"2013-11-17T21:22:46","slug":"oregano-indio","status":"publish","type":"post","link":"https:\/\/foodnav.net\/ranchogordo\/134\/oregano-indio\/","title":{"rendered":"Oregano Indio"},"content":{"rendered":"

\"Oregano<\/a>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. Our new oregano is Oregano Indio, sometimes known as Oreja de Raton<\/em>, or Mouse’s Ear. It’s 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.<\/p>\n

This oregano is grown for us by the Oregano Caxtle Cooperative in Tlahuitelpa. You can add it to all sorts of salsas and guisados but lately I love mixing it with some garlic and olive oil and rubbing it over a pork tenderloin before roasting it. The flavor of the oregano is strong but not overpowering and permeates the whole loin. I’ve also used it with oil and pear vinegar for a great salad dressing.<\/p>\n

Leave a bowl out for inspiration in the kitchen. Rub some into any meat or fish, salsas, marinades and soups. <\/em><\/p>\n

When serving pozole, let guests add it themselves<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,2,64,65,63],"tags":[66,67,6],"class_list":["post-134","post","type-post","status-publish","format-standard","hentry","category-food_items","category-food_beverage_tobacco","category-herbs_spices","category-oregano","category-seasonings_spices","tag-mexican-oregano","tag-oregano-2","tag-rancho-gordo"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":1,"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":136,"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/posts\/134\/revisions\/136"}],"wp:attachment":[{"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/media?parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/categories?post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodnav.net\/ranchogordo\/wp-json\/wp\/v2\/tags?post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}