Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

Hoja santa, or Mexican pepperleaf, has an inimitable flavor and aroma, one that’s variously likened to licorice, anise, and sassafras.I think of it as a mix of mint, tarragon, and licorice, but...not quite. Again, there isn’t anything like it. This presents a bit of a problem, since I think of it as being an essential flavor component of my <a href="https://www.chefsteps.com/recipes/coctel-amarillo-campechano">cóctel amarillio campechano</a> because it was integral to the mole amarillo that served as its inspiration.Infusing hoja santa into oil is both an aesthetic and practical choice. The infused oil, prepared correctly, is very flavorful and aromatic, and it has a vibrant color, which adds pop to any dish you drizzle it over. It also keeps for a while in the refrigerator, which means when you get your hands on hoja santa (it can be a little hard to find), you can make this oil and play around with it for weeks.

Hoja Santa Oil