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Ingredients
Chepiche
Chepiche
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Chepiche
photo credit: gourmetsleuth
Other Names:
Porophyllum tagetoides, pipitza, tepicha, papalo delgado, escobeta
What is Chepiche?
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.
Substitute for Chepiche
No substitute, leave out if unavailable
Hispanic Herbs
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Related Article
Papalo
Papalo is also called Papaloquelite porophyllum ruderale or macrocephalum. An herb, similar to cilantro used in Mexican cooking. Learn about where to find, how to use including a recipe for Papalo Salsa.
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