Porophyllum maritimum. Heterotypic Synonyms (1) : Porophyllum porfyreum (Rose & Standl 1916) A heterotypic synonym, also known as a taxonomic synonym or subjective synonym, is a scientific name based on a different type specimen than the currently accepted name, but which taxonomists (2) consider to belong to the same taxon (3). Unlike homotypic synonyms (4), they represent a matter of opinion or classification. Taxonomists are … Continue reading Porophyllum maritimum
Even though I consider Papalo (1) to be a quintessentially Mexican herb I feel I must note that the Mother of this Family (2) originates from lands further south than the Basin of Mexico and is even commonly known as “Bolivian coriander”. I have briefly written on Papalo in Peru, a land sharing a border with Bolivia, (3) which I would like to expand upon … Continue reading Papalo and its Southern Cousins
Antimicrobial resistance (AMR) arising from the misuse and overuse of antibiotics is a significant global health concern (Saed etal 2024). Studies have found that approximately 40 % of all registered resistant infections were caused by bacteria resistant to last-line antibiotics, which makes them nearly impossible to treat (Murray etal 2022) (Hofer 2019). It is expected that if the antimicrobial resistance issue remains unsolved, the associated … Continue reading Papalo as Medicine : Study Continues.
For those who like to complain of such things…….This IS NOT a sponsored or paid article. I am simply posting it as I find the herb (and the product) to be interesting. I have not eaten any of the following products featured in this Post (except the guajillos and dried hoja santa por supesto). Hey but if you want to sponsor me (or send me … Continue reading Salsa de Pápalo
Cover image : Porophyllum ruderale in Brisbane, Queensland, Australia where it is being investigated as a potential declared weed. Before we can purchase it at the mercado it needs to be harvested; and boy howdy is it harvested (1). Papalo is one of few native Mexican herbs that retained its popularity in the face of imported plants (this will come up a little later when … Continue reading Papalo at the Mercado
I have previously Posted on the use of Latin binomial nomenclature or the “two name” system of classifying plants as being vitally important in regards to the positive identification of a specific plant. This is particularly relevant if you are taking the plant internally either as a medicine or a food. One plant may have a plethora of common names (as is demonstrated below) or … Continue reading Papalo – A Lexicon of Local Names
Papalo is a herb that falls under the designation of “quelite” (1). Quelites are (usually) wild herbs that are allowed to grow if they spontaneously sprout within the milpa or are collected from the wild. The term quelite is not limited to leafy herbs but also encompasses the flowers (2), roots (3), vines, stems (4) and seeds (5) of various plants (including trees)(6). Some quelites … Continue reading Papalo, Guerrero, and the Cemita Poblana.
One of the first times I came across this herb it was mentioned that it could be found in taquerias. Small bouquets of this quelite could be found on your table and you just pluck what you need and add it to your taco (1). This was said to be more common in el D.F. (2) and was considered to be more of a habit … Continue reading Papalo at the Taqueria
As a chef I have amassed a collection of books regarding the cuisines of many cultures. The largest section of my collection is by far the books on México (and México adjacent) cuisine. This is a small journey through the library of my mind. This was the book that fundamentally changed my understanding of Mexican cuisine and cookery. This book also introduced me to the … Continue reading Books along the way
Whaaaaa??? Papalo in mezcal?? Have I died and gone to heaven? I do have some questions though. Well, only one really. Who is the genius that came up with this one? OK, OK, I do have a second question. Pechuga or abocado? Now a pechuga starts with a double distilled mezcal which is then distilled a third time. In this third distillation any number of … Continue reading Mezcal con papalo
