4 Recipes

Hoja santa, often referred to as the “Mexican pepper leaf,” is an aromatic plant cherished in Afro-Mexican and Mesoamerican culinary traditions. Its large, heart-shaped leaves exude a peppery, root beer-like aroma, making it an essential ingredient in mole verde, mole amarillo, and other iconic dishes. Beyond its flavorful contributions, the plant embodies a cultural legacy, deeply rooted in indigenous and Afro-Mexican cooking practices. Used to wrap tamales, infuse seafood with its distinctive aroma, or season stews and soups, hoja santa celebrates the intersection of heritage, innovation, and gastronomy.

1. Pescado en Hoja Santa (Fish Wrapped in Hoja Santa)

A Veracruz classic with vibrant flavors.

Ingredients:

• 4 fresh hoja santa leaves
• 2 fish fillets (snapper or sea bass)
• 2 cloves garlic, minced
• 1 tsp lime juice
• Salt and pepper to taste
• Banana fiber or kitchen twine

Steps:

1. Preheat your oven to 375°F (190°C).
2. Season the fish fillets with lime juice, garlic, salt, and pepper.
3. Place each fillet on a hoja santa leaf, fold the edges to wrap securely, and tie with fiber or twine.
4. Bake for 20–25 minutes until cooked through. Serve hot with a spicy tomato sauce.

2. Hoja Santa-Infused Cocktail, Verdìn

A refreshing herbal twist for your next drink.

Ingredients:

• 3 hoja santa leaves
• 1 cup simple syrup
• 2 oz vanilla vodka
• Ice
• Club soda

Steps:

1. Infuse the hoja santa leaves in the simple syrup for 30 minutes.
2. Strain out the leaves and combine the syrup with vanilla vodka in a shaker.
3. Shake well with ice and strain into a glass.
4. Top with club soda and garnish with a leaf. Enjoy!

This recipe brings out hoja santa’s unique flavor in a cocktail.

3. Mole Verde with Hoja Santa

A hearty dish celebrating Oaxaca’s culinary heritage.

Ingredients:

• 8 hoja santa leaves, chopped
• 2 cups chicken broth
• 2 cups cooked chicken, shredded
• ½ cup pumpkin seeds
• 2 tomatillos, roasted
• 1 clove garlic
• Salt to taste

Steps:

1. Blend the hoja santa, tomatillos, garlic, and pumpkin seeds with chicken broth until smooth.
2. Simmer the mixture over medium heat for 10 minutes, stirring occasionally.
3. Add the shredded chicken, season with salt, and cook for another 5 minutes.
4. Serve with rice or warm tortillas.

In conclusion, hoja santa is a remarkable herb that deserves more recognition beyond traditional Mexican cooking. Its unique flavor profile adds depth to both savory and sweet dishes, from rich moles to refreshing drinks. Whether wrapped around cheese, infused into syrups, or mixed into cocktails, this versatile leaf offers endless culinary possibilities. Embracing hoja santa can bring a touch of authenticity and excitement to your kitchen, allowing you to explore the depth of Mexican flavors and share in the legacy of a centuries-old ingredient.