Hoja Santa (Holy Leaf)

My tongue tells me it isn't only the staples, herbs and spices that make the flavor and style of food really "Mexican."


Hoja Santa

 Equally important is the way those Mexican foodstuffs are ground, simmered, seared and sizzled. Without suggesting that you get down on your hands and knees and grind chilies and corn on the metate. I offer for your culinary exploration a traditional piece of Mexican cooking equipment: THE LEAF.

Along with banana, avocado and maguey (century plant) leaves the velvet valentine-leafed Hoja Santa, Hierba Santa, or "root beer plant," was one of the first cooking vessels available to the Native American chef.

For a complete story on growing and using this herb go to:Hoja Santa

Questions breed touching and sniffing. Once released, hoja santa's musky aroma hinting of anise, camphor, and sassafras, transports us back in time to the almost-now obscure pre-Hispanic cultures of Mexico--the Olmec, Maya, and Aztec Indians. Although their ceremonial and ritual life was either merged among themselves, lost, or took on new form with the Spanish conquest, age-old culinary traditions have lingered on.

For generations, Mexican cooks have wrapped foods in leaf packets and placed them over hot fire to cook. Many ingredients can lose their fresh, clean flavor if cooked directly over a too-hot fire, but wrapping with leaves protects and flavors dishes, creating a moist, savory solution. When heated, hoja santa leaves give off a musky anise steam that marries especially well with poultry, fish, fresh oysters, clams, mussels, pork, and I love to grill a cabrito(goat).



Hoja Santa Chicken

 Here is a grilled chicken that I am making for this weekend!

Grilled Hoja Santa Chicken Recipe

6-8 Hoja Santa Leaves
1 whole organic free range chicken
seasoning (recipe to follow)
 1/3 cup Olive Oil
1/4 cup tequila

Oil a  large pan or clay dish. Lay enough hoja santa leaves to cover the bottom. Rinse off and dry the chicken. Lay the chicken on the leaves and season all over and drizzle with olive oil and tequila. Lay more hoja santa leaves all over the top of the chicken. Turn you grill on and have it on medium heat. Put the pan on the grill and slowly cook, turn the chicken and recover with leaves. Slowly grill for 45 minutes to an hour. I like to wet the leaves to bring out the most flavor! Tastes great with fresh veggies, garden fresh salad and tortillas with a little hoja santa cheese. Check out Paula Lambert's award winning one at http://www.mozzco.com/cgi/SoftCart.100.exe/scstore/p-cs17.html?L+scstore+ddrr7274+1315626267

Seasoning Recipe:
1 tablespoon dried cocoa
1 tablespoon dried garlic cloves, minced
1 tablespoon cinnamon
1 teaspoon allspice
1 tablespoon ancho chile pepper
1 tablespoon sea salt
1 tablesppon fresh ground pepper
Mix all ingredients together. Use for seasoning chicken to taste.

Hoja Santas Leaves wrapped around the chicken on the grill

Wrapped Hoja Santa Chicken on The Grill