Peanuts and other nutty flavors are often added to rosemary.
Mexican cuisine is known for its vibrant, earthy colors, and romeritos are no exception. These wild plants are rosemary-like herbs that taste a lot like baby spinach. Juicy and stringy, romeritos are most often served during the holidays in various prepared dishes.
Romeritos are also known as sacred herbs in Mexico and come from the Suaeda plant genus. They can be prepared and served similar to vegetable spinach if desired. Before using herbs for cooking, they should always be well washed and trimmed.
One of the most common ways to serve romeritos is in the form of empanadas made with dried shrimp. The shrimp are sliced as thinly as possible and ground to a powder before being mixed into an egg-based batter. From this complete mixture round pancakes are made and fried in oil. The hamburgers are added to the clean and cooked romeritos, together with the potatoes. Many cooks also include prickly pears in their recipes.
Some chefs simply use dried shrimp instead of forming patties for an easier and faster meal. Prepared anyway, the entire dish is traditionally served with mole sauce during parties. The dish is usually known simply as romeritos, named for the tasty green ingredient. New Year’s Day is one of the most common times to serve these burgers, although they are also popular during Christmas and Lent.
Plants can also be prepared with dried fruit flavoring agents. Sesame seeds are a common addition to vegetables, as are peanuts. Almonds can give vegetables another layer of nutty flavor. Many different herbs and spices can also be added to the shrimp burger or any other rosemary dish. Garlic is a common herb associated with the plant, as are many chili peppers.
Onion is another vegetable that is usually prepared with the rosemary plant. Some cooks may choose to include vegetables other than onions and potatoes. Mixing various types of nuts and spices is a common tactic in preparing the plant.
Cooks should keep in mind that rosemary is a delicate plant that not only needs careful handling, but can’t be found in most areas. The most common place to find the plant is in a specialty food store in Mexico. If the herb cannot be located, most cooks agree that spinach can be substituted in recipes, although the flavor and texture may vary slightly.