These flavors are a better fit with Mexican dishes. Smaller plants are more than acceptable. You will commonly find it added to pasta sauces, grilled meats and pizza. This North American native shows open arching branches covered in small fragrant oval leaves with rough toothed edges. 2. Mexican Oregano Lippia graviolens. Delivery & Pickup Options - 5 reviews of El Oregano "The food here is like eating at your Lita's house on the weekend. The milenesa is some of the best I have ever had." Well, "Mexican Oregano" is just a common name for the three herbs that I mentioned above. Thank you Maggie Pitka. Mexican Oregano looks like the perfect solution. Average moisture is just fine. Do you sell mail-order? It likes full sun, heat, and fertile, well-drained soil. Most chefs prefer to use Mexican oregano because it tastes a bit sweeter and less bitter than other oregano varieties. Sku #7580. Other Plants. As this moment only about two or three persons including me are cultivating it in the island, I had been looking for it for many years and just a couple of years ago I got one small plant from ebay. However, Poliomintha longiflora and Lippia graveolens are the ones most commonly grown as "Mexican Oregano" here in Texas with P. longiflora being slightly more hardy than the L. graveolens. In Phoenix, plant Mexican Oregano from seed or transplants anytime from February to November. Rating Content; Positive: On Apr 4, 2019, AskMarcos from Mayaguez, PR wrote: Some people called it Puerto Rican oregano but almost nobody here in Puerto Rico knows what it is. Regular oregano is an Italian and Mediterranean spice with minty undertones. It matches perfectly with dishes from that region. Agarita is a tough sell; It’s thorny and scraggly. It is a hardy perennial in USDA Zones 10 and 11. Mexican oregano has lemon and citrus flavors as well as some tones of licorice. Agarita. But its many positive characteristics are well worth considering. Culinary Uses. One interesting note if you live in Phoenix is that the leaves of Mexican Oregano look very similar to Lantana. In Mexico, the dried form of this herb is often mixed with cumin and powdered chilies to make chili powder.