Comments on: Pipian with Epazote/Pasotes in Cebu…

By: carmelita organo

carmelita organo — Mon, 14 Oct 2013 23:06:45 +0000

I come from the northern part of the Phils, in Ilocos Region and since the Spanish settled there for many yrs we had the taste of the best pipian at home..my grandmother used to be a cooked for the rich in Ilocos and learned this marvelous recipe from the Spanish…I am not really a pipian lover but since I am already residing in Belgium for a decade, I am also craving for this recipe once in a while…I carry with me this famous pipian & nothing can equal the great taste & richness of the flavored rice soap…this is good for special occasions and when I’ve got visitors at home…

By: Jenalyn

Jenalyn — Tue, 24 Sep 2013 00:05:01 +0000

I miss pipian and having been in UK for 3 years means wasn’t able to eat pipan for 3 years! I’m from Vigan and I think pipian is only popular in metro Vigan because some of my Ilocano friends don’t know what a pipian is even if I show them the picture. I was thinking of making pipian here but i couldnt find any pasotes. :( For me pipian isn’t pipian without pasotes coz it gives the distinct flavor. I remember back in Philippines, we used to have sinigang sa kamias mix but my mum said she couldn’t find them anymore. One of my friends in Canada asked her nan to send her dried pasotes so she can cook pipian. However, I don’t know if the dried pasotes gave some flavor to the soup, have to ask her when I get hold of her.

By: Fred b block

Fred b block — Sun, 18 Nov 2012 10:38:23 +0000

I grow lots of epazote here in Dauin at the beach in Negros Oriental. I use it in pico de gallo(fresh salsa), guacamole, pinto, black beans , salads. I cook Mexican cuisine and make tortillas from yellow field corn grown locally. It is fun and can involve the children if you have them…grinding the nixtamal into masa needed to form balls that are pressed into tortillas. Also grown are tomatillas, a variety of hot chiles, and poblano type for chile rellanos. You can find long Astal variety of sweet peppers in the Philippines for making the delicious rellanos. Dust the cheese(Jack) with minced epazote very well, and place two pieces inside each roasted chilies that you removed the skin and seeds from. Fry in butter that has 2 teaspoons of manteca added. The buttery favor of the chile comes through. Also, coat the chile with flour, dip into a batter of stiffened whites and beaten egg yokes and then fry in butter & manteca, butter & olive oil. Manteca is really better than the olive oil for taste! stuff the chiles with beans as an additive as well. Make a tomato sauce of tomato sauce, fried onions, and wedges of sweet bell peppers, use cumin, black pepper & chilpotle flakes if available! Now have fun, delicious!

By: paul

paul — Sun, 09 Sep 2012 08:31:56 +0000

I am from vigan ilocos sur, pasotes as we call it locally. not all filipinos know this plant. my mother usually put it in pipian dish and mongo as substitute of malunggay. oh i miss vigan…

By: Marichu

Marichu — Fri, 31 Aug 2012 06:41:21 +0000

Born in La Union, never heard of this herb (or pipian). Married to someone in Ilocos Sur and finally had a taste of it. It is a comfort food. My in laws either have miki or pipian for merienda at least 2x a week.

By: Shannan

Shannan — Thu, 30 Aug 2012 23:43:54 +0000

This looks like an awesome herb to add to many dishes and it looks delicious in this meal!

By: Betchay

Betchay — Wed, 29 Aug 2012 23:44:07 +0000

I learned something new again. I sometimes see this in the market but never knew how to cook with it. Thanks MM!

By: Getter Dragon 1

Getter Dragon 1 — Wed, 29 Aug 2012 22:03:02 +0000

A very interesting post!

By: Rob

Rob — Wed, 29 Aug 2012 04:04:28 +0000

Note that in Mexico, epazote is avoided by women who are pregnant or lactating.

By: Timmy

Timmy — Wed, 29 Aug 2012 01:50:16 +0000

I went to Chiapas and Yucatán on the southern end of Mexico, and Guatemala last year and I fell in love with their Pipían and Jocón – the best stews and next to Filipino comfort food. With rice, instead of the corn tortilla served as primary carbo source in these locales, I felt next to home sweet home cooking. They even served it in wooden plates and clay pots.