Romeritos, a unique leafy green, holds a special place in Mexican culinary traditions. This versatile ingredient, often featured in celebratory dishes, offers a distinct flavor and texture. Its cultural significance, particularly in central Mexico, makes it a key component of heritage.
Understanding Romeritos
Romeritos belong to the Suaeda genus, part of the Amaranthaceae (goosefoot) family. While several species are called romeritos, Suaeda torreyana and Suaeda edulis are commonly cited. These plants are often described as seepweeds or sea-blites. Romeritos are characterized by thin, linear, often pale green leaves, which can appear somewhat succulent.
Despite its Spanish name meaning “little rosemary,” romeritos are botanically distinct and possess a much softer texture than the herb rosemary. They lack the strong aromatic qualities of rosemary, serving as a leafy green vegetable rather than a seasoning herb. Native to North America, particularly Mexico and parts of the southwestern United States, romeritos thrive in marshy areas and soils with high saline or alkaline content.
Traditional Culinary Uses
Romeritos are a popular ingredient in Mexican cuisine, particularly during religious holidays like Lent and Christmas. Their earthy, slightly salty, and sometimes tangy flavor profile is often compared to spinach. This taste allows them to absorb and complement the rich flavors of traditional Mexican sauces.
One iconic dish featuring romeritos is “Romeritos con Mole,” where the greens are combined with a rich mole sauce, dried shrimp, potatoes, and sometimes nopales (cactus paddles). Another traditional preparation is “Revoltijo,” a stew-like dish often including similar ingredients. These dishes are hearty and flavorful. The Aztecs consumed wild romeritos, and during colonization, the ingredient became part of convent gastronomy, solidifying its place in holiday traditions when meat was not customary.
Growing Romeritos at Home
Cultivating romeritos at home provides fresh access to this unique plant. Romeritos prefer full sun exposure, requiring ample light. They adapt well to well-drained soils, especially those with sandy, alkaline, or saline characteristics, mirroring their natural marshy habitats.
For planting, seeds are sown in spring or early summer. While precise watering needs can vary, consistent moisture is generally beneficial, but avoid waterlogging the soil. Commercially, romeritos reach maturity in about 60 days, allowing harvest for December holidays. When harvesting, focus on the tender leaves and smaller branches, leaving tougher, woody stems behind.
Purchasing and Preparing Romeritos
For those not growing romeritos, they are found in Latin American markets and specialty grocery stores, particularly in areas with large Mexican populations. They are sold fresh, by weight or in bundles called manojos. Some stores also offer jarred or frozen romeritos as an alternative when fresh is unavailable.
Before cooking, romeritos require thorough cleaning to remove dirt or grit lodged between the leaves. Pick over the fresh greens, discarding tough stems or discolored portions. After cleaning, rinse romeritos multiple times under running water. A common preparation step is blanching them briefly in boiling salted water for 3 to 5 minutes, or until tender, then draining. This helps tenderize the greens and prepares them for further cooking or freezing.