La Pitiona

jose_manuel

The pitiona plant is ours. We have it in our hands, in the earth, in food, on our plate, in the salt, in soups, in tea, in our freshly-made bread. It’s everywhere: on the tables, the walls, in our hearts. This herb gives us our name and our raison d’être: to keep it alive in our food and our memory. We want you to keep it in your heart and mind as well.

Pitiona, as it is called in the Oaxacan valley, mutates, changes and transforms into many names all over the world.

On the coast, it is called candó. In other places, they call it bushy lippia, Oaxacan lemon verbena or mirto. Just to be clear, its scientific name is Lippia alba, from the Verbenaceae family.

It grows in Mexico, the Carribean, the Amazon and Argentina. It is also found in South Africa. A bush which can grow up to two yards high, pitiona blooms in the spring.

Its green leaves are oval, a bit velvety in texture, but rough to the touch and about the size of mint. Although it has many medicinal uses, what concerns us are its gastronomic applications.

In Oaxaca, it is used, for example, in iguana mole, seafood soup and coastal amarillo.

And in Pitiona, our Pitiona, we have it all over. We hope you will have it, too…

(We would like to thank Eduardo Plasencia here for the generous gesture of loaning us his herb files.)


la_pitiona

One Comment

  1. lourdes Miller
    Published in November 17, 2010 at 11:18 pm | #

    AYER TUVE UNA MUY GRATA EXPERIENCIA.
    HABÍA OIDO HABLAR DEL RESTAURANTE Y ME ACERQUÉ A VER QUÉ TAL Y SORPRESA!!! ES UNO DE LOS LUGARES MÁS PADRES QUE HE IDO. LA COMIDA ES PARA LOS DIOSES Y ESO SIN EXAGERAR, EL AMBIENTE MARAVILLOSO Y QUÉ DECIR DE SU CHEF MANUELITO. ES UN VERDADERO PLACER COMPARTIR CON ÉL LOS MÁS MARAVILLOSOS PLATOS Y VINOS.
    GRACIAS POR OFRECER UN LUGAR TAN AGRADABLE DE BUENA BEBIDA Y EXCELENTE COMIDA.
    A REPETIR