Frank Deis wrote:Not Cuban, but I have a few Mexican cookbooks and they are insistent that you should find Mexican oregano.
I understand why. I exclusively use Mexican oregano, I guess I grew up with it and therefore the greek doesn't taste right to me. Too minty or something. Only exception is when I'm using fresh out of the garden, I grow two kinds: one I don't have a name for, I just consider it regular Italian oregano. The other is Golden, which has a milder flavor but a bigger, prettier aroma that's just beautiful in salads or sprinkled on a pizza hot out of the oven. Must be a lot of different oreganos around the world: a friend gave me some she grows that has thin, fuzzless, waxy-tough leaves and purple veins running through it. Don't know what kind it is, but I didn't care for it.