epazote
epazōtl · epazote
Cultural layer
Diccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
- epazōtlEndonymNahuatl · Mesoamerica
- epazoteColonial tradeMexican Spanish · Mexico
Connections
11 bonds · 11 sourcedFrijoles de la olla.
Read in Los clasicos de la cocina mexicana, page 42, two leafy branches of epazote in the pot, and page viii, where the book says the herb most used with beans is epazote; the cited Diccionario Enciclopedico was not the book in hand.
Sopa de milpa and mole de olla, epazote with the corn in both.
Relocated in Los clasicos de la cocina mexicana, pages 28 and 58. Esquites are not in this book; the quesadillas on page 16 are of huitlacoche, and do carry epazote; the cited Diccionario Enciclopedico was not the book in hand.
Bean and corn dishes.
Read in Los clasicos de la cocina mexicana, page 28, sopa de milpa, the poblano strips and the chopped epazote going in together, and page 104; the cited Diccionario Enciclopedico was not the book in hand.
Frijoles de la olla.
Read in Los clasicos de la cocina mexicana, page 42, the garlic and the epazote into the pot with the beans; the cited Diccionario Enciclopedico was not the book in hand.
Frijoles de la olla.
Read in Los clasicos de la cocina mexicana, page 42, two cups of chopped white onion with the epazote and the beans; the cited Diccionario Enciclopedico was not the book in hand.
The soups: epazote in the pot, queso fresco cubed over the top.
Relocated in Los clasicos de la cocina mexicana, page 32, sopa de tortilla, and page 28, sopa de milpa; the cited Diccionario Enciclopedico was not the book in hand.
Caldo de hongos silvestres, five kinds of wild mushroom finished with epazote.
Relocated in Los clasicos de la cocina mexicana, page 26. The book's quesadillas, page 16, are of huitlacoche; the cited Diccionario Enciclopedico was not the book in hand.
Calabacitas.
Read in Los clasicos de la cocina mexicana, page 28, sopa de milpa: courgette, squash blossoms, poblano and epazote; the cited Diccionario Enciclopedico was not the book in hand.
The tamal de masa colada, pepitas in the rojo and epazote folded into the masa at the last minute.
Relocated in Los clasicos de la cocina mexicana, pages 72 and 73; the cited Diccionario Enciclopedico was not the book in hand.
Score unexamined
Score unexamined
Read in Los clasicos de la cocina mexicana, page 58, mole de olla, nine leafy branches of epazote tied together over the green beans and the corn; the cited Diccionario Enciclopedico was not the book in hand.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "epazote", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/epazote
/archive/epazote
Bonds are tiered by source, origin-tradition references first.