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Pipicha

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Scientific name: Porophyllum tagetoides

Family: Asteraceae

Origin: Mexico

Medicinal use: In Oaxaca it is used in the soup of guides and, on occasions, it accompanies regional snacks and stews such as mole de chivo. It is sometimes used as an ingredient in green sauces. Known in some regions as: chepicha or chepiche (Oaxaca, Guerrero). In the valley of Puebla and in Tlaxcala it is used as a complement to the dechicharrón and carnitas tacos; it is chopped and mixed with the guacamole, as well as being part of the filling of the cemita compues.

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