This August, I spent two weeks in CDMX (Mexico City) on a journey to learn about traditional tés de hierbas—herbal teas that have been part of everyday life and healing for centuries. These are not teas from the tea plant (Camellia sinensis, we've talked about this before), but infusions made from local herbs, flowers, and roots, each carrying stories of family remedies, indigenous traditions, and regional flavors.
On the way, I met family I hadn’t known before, and made friends in markets and gardens who generously shared their knowledge. Here are five traditional Mexican teas I discovered and what I learned about them:
1. Té de Epazote (Epazote Tea)
Flavor: Earthy, pungent, slightly bitter.
Tradition: Used since pre-Hispanic times, epazote is famous for aiding digestion. It’s also believed to help expel intestinal parasites, which I (thank goodness) did not personally need.
I had this tea a couple years ago in Puerto Vallarta, Mexico as well! It was as good now as it was then, and I brought some home with me. Again.
2. Té de Ruda (Rue Tea)
Flavor: Very strong, bitter, sort of astringent. Tastes like trees.
Tradition: Rue is used with caution, as it’s powerful. Traditionally it’s been prepared in small amounts for menstrual cramps, stomach issues, and spiritual protection. It can be toxic in large doses. Don't die.
A woman in a market in Mexico City told me her grandmother always kept ruda drying in the kitchen—“for health, but also to keep away bad spirits.”
3. Té de Cempoalxóchitl (Marigold / Flor de Muerto Tea)
Flavor: Floral, warm, hydrating
Tradition: This bright orange flower, famous during Día de los Muertos, is also brewed as a tea for stomach aches, fevers, and respiratory issues.
In China it's used as a hydration boost. Mexico still makes tea from marigolds, but it's used differently!
4. Té de Arnica Mexicana (Mexican Arnica Tea)
Flavor: Bitter, grassy, with a sharp aftertaste.
Tradition: Used primarily for healing bruises, swelling, and inflammation. While it’s more common as a topical remedy, in some regions it’s also lightly brewed as a tea for circulation and muscle aches. It CAN cause vomiting or even organ failure in large doses though, so again. Don't die.
I can attest to arnica's topical magic. One of my younger cousins once bruised his big toe so badly the whole thing turned green. I made him a fresh batch of arnica salve with dried whole arnica flowers (From Mexico!) and the swelling and pain went down almost immediately. Well fine, overnight.
5. Té de Cuachalalate (Cuachalalate Bark Tea)
Flavor: Woody, earthy, mildly sweet.
Tradition: Made from the bark of a native tree, cuachalalate is a centuries-old remedy for stomach ulcers, digestive issues, and even gum health. It’s considered one of the most traditional and respected healing teas of Mexico.
Honorable mention because it's not tea but IS delicious - huitlacoche.
Huitlacoche, often called Mexican truffle, is a culinary treasure that grows as a fungus on corn. In the USA it's seen as a crop disease, while in Mexico it has been cherished for centuries as a delicacy. Its flavor is rich, earthy, and deeply savory—somewhere between mushrooms and black truffles, but with a uniquely sweet, corn undertone. When cooked, it becomes the perfect addition to quesadillas, soups, and tamales. Probably everything. If someone put it in a dessert, I'd eat it. One day, I might just use it in tea.
Sharing tea with new friends and family made my trip about much more than plants; it became about people, tradition, and the stories steeped in every cup. I can't wait to share these new ingredients in my tea blends!