Mexican oregano has a sweetness and intensity that many gourmets prefer to the flavor of the true European or Mediterranean species. The leaves are a wonderful flavoring for fish, meatballs, sausage, tomato sauces, or any recipe requiring a strong oregano essence. Trim off some of the plant's thicker branches and utilize them as flavor-enhancing skewers for seafood or poultry shish kebobs or vegetable brochettes. Whole branches can be strewn over hot charcoal to impart a fantastic taste to grilled foods.
In its native Mexico, the herb is sometimes called té de pais ("country tea"), because the dried leaves are brewed into an herbal tea. It is also employed in salsas, pozole (Mexican-style hominy soup, usually prepared with pork), adobos (strongly flavored Mexican seasoning pastes), and rajas (roasted and seasoned chile strips used as filling for tortillas or quesadillas or as a base for more complex dishes).