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Hoja Santo Wraps

a pizza sitting on top of a green plant

Photo: James Lenhart / Contributor 

Three Saturday mornings in a row while strolling through the Urban Harvest Farmers market, I walked past a giant bunch of bright-green, velvety hoja santa leaves. With floral notes of anise and black pepper, I could not resist the urge to buy them.

Each time I cooked them the heady aroma would intrigue me into trying another idea. They are great on the grill or as a wrap, their intoxicating scent lending flavor to anything from the humble potato to a fish fillet. Commonly used in Mexican cuisine, they are an essential ingredient in the green mole from Oaxaca and often used in soups or stews.

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