Picked some up yesterday. So far I made a simple caldillo of tomato , a garlic clove, and tiny amount of minced onion. To this I added some shredded chicken I crisped up in an oiled pan. Finished it with a thin julienne of the herb and some cotija sprinkeled at top. Applied to warm tortillas smeared with a slice of avocado.
People jhave talked some much about its kind of haunting flavor - I really can understand now. The light anisette -esqueness I really dig.
Next on the list is DK -s simple eggs fried on the greased leaves - interested in the flavor imparted iinto the eggs.