Other names: Porophyllum tagetoides, pipitza, tepicha, papalo delgado, escobeta
Porophyllum tagetoides, Chepiche is related to papaloquelite an aromatic Mexican herb which is normally eaten raw or in tacos or tortas (sandwiches). In Oaxaca it is cooked in a soup called sopa de guias made with squash vines and other herbs. There is no substitute.