They are small leaves that resemble a soft, non-woody version of rosemary.
They have a pronounced tart taste. Non-Mexicans sometimes have a hard time trying to decide if they like the flavour.
The leaves come from an evergreen shrub that likes to grow close to marshy areas. The seeds it produces can be black or brown. Mexicans gather the seeds from the wild, and plant it at home each year.
The plant also grows in the United States in parts of the Colorado Desert and in parts of Death Valley.
Romeritos en Revoltijo
This is a dish made from dried shrimp, nopales, potatoes and romeritos. They are cooked in a mole sauce made from ancho, mulato and pasilla chiles, almonds, cinnamon, garlic, onions, and breadcrumbs.
It is often made at Lent and Christmas.
Pick off and discard any dry leaves or sprigs. Rinse to get all the dirt off, then cook in boiling water.
“Romeritos” means “little rosemary.”
Popik, Barry. Romeritos. 24 December 2007. Retrieved August 2008 from http://www.barrypopik.com/index.php/new_york_city/entry/romeritos/