Hoja Santa

Hoja santa (Piper auritum), also known as acuyo, Mexican pepperleaf, or root beer plant, has an interesting fennel or anise-like flavor. It is commonly used in Central American cuisine, and while it can be difficult to find in the United States, it is a relatively easy plant to grow in the warmer parts of the country.

Cooking with Hoja Santa

Chopped, hoja santa is used to flavor egg and rice dishes, soups and stews, drinks, and sauces (such as the distinctive mole verde from the Oaxaca region of Mexico). Whole, it makes a flavorful wrapper for tamales, cheeses, fried eggs, fish and various meats.

Hoja Santa Recipes

Here are some recipes and ideas for using hoja santa:

https://www.fedelicioso.com/single-post/2014/09/16/Eggs-in-Hoja-Santa-Chile-Cascabel-Salsa

https://www.mexconnect.com/articles/2001-fish-filets-in-mexican-hoja-santa-filetes-de-pescado-en-hoja-santa/

https://adanmedrano.com/hojita-mezcal-and-hoja-santa/

https://www.mexicoinmykitchen.com/mole-verde/

https://us.kiwilimon.com/recipe/fish-and-seafood/fish-in-mexican-pepper-leaf-in-pasilla-sauce

https://www.ranchogordoblog.com/2018/02/a-clay-cazuela-from-oaxaca-with-shrimp-acuyo-sauce-and-pasta.html

http://theepicentre.com/spice/hoja-santa/

https://www.kcrw.com/culture/shows/good-food/vegetarian-recipe-fresh-hoja-santa-table-salsa

https://www.thespruceeats.com/hoja-santa-mexican-herb-2342959