Epazote is an essential ingredient in many Latin ... Velazquez says people who try to make esquites at home, the popular antojitos of corn kernels with lime and chili powder, are often stumped ...

Papadzules, a rolled corn tortilla dish from Yucatán, also gets dressed in the green pepita mole whose herbaceous kick comes from epazote. And then there’s pulique, a Guatemalan stew with Mayan ...

The kernels are cut from the cob and sautéed briefly in butter. The cob is simmered in water to make corn broth. The broth is enriched with the love-it-or-loathe-it Mexican herb epazote.

SAN ANTONIO — Instructions: Heat oil in stockpot. Saute chopped corn tortillas, garlic and epazote or cilantro in oil until tortillas are soft. Add onion and 2 cups tomato puree. Bring to boil.