Your Plectranthus amboinicus -- also called Puerto Rican oregano I and Spanish thyme, just to add a little more confusion -- is used in cooking in both Cuba and the Virgin Islands, while in Mexico ...

In a mortar, combine 10 garlic cloves, 1 tablespoon oregano, 1 tablespoon vinegar, 1 tablespoon olive oil, 1½ tablespoons kosher salt and 1 tablespoon pepper. Pound with the pestle to form a ...

A reader was given a plant labeled Cuban/Mexican oregano (Plectranthus amboinicus) and wonders if it's really a culinary herb. But here's the real question: What is oregano, anyway? Plants in the ...

3 Tbsp. white vinegar, divided, plus more to taste. 2 Tbsp. extra-virgin olive oil, divided. Kosher salt and ground black pepper. 5- to 7-pound bone-in, skin-on Boston butt roast or pork picnic ...

Ingredients: 1.5 to 2 lbs beef stew meat. 2 to 3 links chorizo. 1 medium diced onion. 1 medium diced green pepper. 3 stalks of diced celery. 4 cloves of diced garlic ...

Puerto Rican Slow-Cooked Pork Roast (Pérnil al Caldero) 15 medium garlic cloves, peeled, divided. 2 tablespoons dried oregano, divided. 3 tablespoons white vinegar, divided, plus more to taste ...

In a mortar, combine 10 garlic cloves, 1 tablespoon oregano, 1 tablespoon vinegar, 1 tablespoon olive oil, 1½ tablespoons kosher salt and 1 tablespoon pepper. Pound with the pestle to form a ...