Category: Mexican herbs

The roots and rhizomes of the cocolmeca vine, known botanically as *Smilax ornata*, are edible and have been utilized in traditional medicine across Mexico and Central America for centuries. Cocolmeca, also called Chaney root or Mexican sarsaparilla, is most commonly consumed as a decoction or tea to harness its traditional properties.

Native to Mexico, cuachalalate tea is made from the bark of the Amphipterygium adstringens tree and has been a staple in traditional medicine for generations. But what does cuachalalate tea taste like? Its flavor is a distinctive blend of robust, earthy, woody, and mildly bitter notes that evolves with preparation.