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>chochoyote and epazote

Topolobampo restaurant's Seafood Menu tasting, course # 4

Vitaminas al Vapor ("Steamed vitamins"?)

Rustic red chile seafood soup of grilled baby octopus, Hawaiian blue prawns, epazote-flecked chochoyotes and poached egg

"Chochoyote" doesn't appear often on Mexican food glossaries. It is corn (masa) dumpling or pressed dough, and it seems to hail from Oaxaca.

Epazote: "A jagged leafed herb, popular in Mexican cooking, that is considered to be a weed in many regions. It provides a pungent pine-like odor and a similarly strong, unique flavor, similar to licorice or mint. It is sold fresh, dried or ground and because of its unique flavor no other herb can be used as a substitution. Popular in bean and tortilla dishes, epazote is also known as Mexican tea, wormwood, goosefoot, and Jerusalem oak." (

Comfort food with all the trimmings.
(Paired with 2005 Luca Syrah, Altos De Mendoza, Argentina)

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