Romeritos

Romeritos is one of the most traditional Mexican dishes around Easter and Christmas in Central Mexico This Mexican green is full of vitamins and is the perfect meal for your holiday table. Combining Romeritos, potatoes, nopales, shrimp, and mole sauce is an exquisite meal everybody will love. 

Romeritos Navideños

This recipe is one of those traditional dishes that have been around since the arrival of the Spaniards in Mexico. When this dish was created, it was known as “revoltijo”(jumble), which was created by mixing European and native ingredients. It was introduced in the same area where the Mole poblano was created and by the same Nuns who made it. Like many traditional dishes we know today in Mexico, romeritos in mole sauce result from the creativity to provide an economical and tasty meal.

In This Post

• Romeritos Navideños
• Frequently asked questions about Romeritos.
• How to Make Romeritos with Mole
• What to serve with Romeritos with Mole
• More Authentic Mexican Food Recipes
• 📖 Recipe
• 💬 Comments

Today, romeritos are part of Mexicans' important celebrations, especially Christmas and Easter. We don't know when this dish became a traditional Mexican dish; it may have had to do with its harvest and availability around this time of the year. Either way, romeritos around Christmas in Mexico is a cherished tradition that combines cultural heritage, seasonal availability, and the desire to create festive and meaningful meals during this special season.

Frequently asked questions about Romeritos.

Before I share my recipe, I will answer the questions I usually get about this homemade recipe.

What are Romeritos

Romeritos ( are Mexican greens or edible plants that have been around since pre-Hispanic times, full of vitamins, fiber, nutrients, and part of the quelites family from the Náhuatl quilitl (eatable greens) also known as “seepweed.”. These greens are native to Central Mexico and have been around since ancient times, dating back to the Aztecs.

The plant which cientific name is Suaeda edulis is often confused with the Romero plant (rosemary), even though the two are botanically different. Due to its harvest season at the end of fall, it is very common to be prepared around Christmas time. 

What does romeritos taste like

Romeritos have a unique taste and can be described as a little tangy, earthy, slightly salty, and somewhat similar to spinach. The flavor can vary slightly depending on the other ingredients in a dish. Typically, romeritos are cooked with shrimp pancakes (or patties), potatoes, nopalitos,  and a mole sauce.

Where to find romeritos

In the States, romeritos are easier to find year-round in glass jars in Latin or Hispanic grocery stores or big supermarkets like Walmart. It is more common to find them fresh during the holiday season in cities with a large Mexican population.

If you live in or visit Mexico, look for romeritos at municipal markets and grocery stores, where they sell them by the kilogram. Just know that it is easier to find them around Mexico City and states like Puebla, Tlaxcala, Hidalgo, and Jalisco, where this green grows in the surrounding agricultural fields. 

How to store romeritos

Romeritos tend to wilt quickly, so it's essential to maintain some level of humidity. Wrapping them in a damp paper towel or storing them in a plastic bag with a moist paper towel can help retain their freshness. Romeritos are best used as fresh as possible. Use them for the best flavor and texture within a few days of purchase.

Freezing: Due to their delicate nature, if you have a large quantity and want to extend their shelf life, you can blanch them briefly in boiling water, cool them in ice water, drain them, and then freeze them in airtight containers or plastic bags. Remember that freezing may affect their texture, but they can still suit certain cooked dishes.

How to Make Romeritos with Mole

Ingredients:

• Dried shrimp
• Clean and cooked fresh romeritos or one 16 oz jar drained
• Mole paste
• Chicken broth, enough to prepare the mole
• Baby potatoes, cooked with skin, peeled and halved
• Cooked nopales (cactus paddles), diced
• Salt
• Oil for frying the patties
• Eggs
• Shrimp powder

Notes:

• Nopales (cactus paddles) and potatoes are already shown cooked to save time in the video.
• The Mole can be homemade or store-bought.
• The amount of broth should be enough to give consistency to the mole. It can be between two to four cups. Depending on the mole brand, you may need more or less broth. Each brand is different.
• The salt is very little and only in the mole since the shrimp is already salty.

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

DIRECTIONS

To make things easier for you, I will break down the directions for this recipe into sections.

Cooking the Romeritos and Mole Sauce:

• Soak the dried shrimp in hot water for about 20 minutes while preparing the romeritos.

• Clean the romeritos by removing the small stems, leaving only the tender leaves.

• Rinse them using a colander and place them in a large pot with enough water to cover the romeritos over medium heat. As soon as the water comes to a boil, remove the pot from the stove to prevent further cooking. The romeritos should change to a slightly bright green color. Drain well in a colander.

• In a large saucepan, put the mole paste and 2 cups of chicken broth or enough liquid to form a smooth, creamy sauce (If using store-bought mole) 

• Cook at medium heat until the fat from the mole is released and floats on the surface. Then, reduce the temperature to prevent the mole from drying out.

Note: Do not make the mole too liquid, as the romeritos will release more water when added to the recipe. 

Making the Shrimp Patties:

• Heat the oil in a large skillet over medium-high heat.
• Using an electric mixer, beat the egg whites in a large bowl until they form stiff peaks. Then add the egg yolks, one by one while you keep mixing the mixture, being careful not to overmix to prevent curdling.

• Add the ground shrimp powder and mix gently with a spoon.

• Make the patties by placing a large spoonful of the egg and shrimp mixture into the hot oil. Fry for about two minutes on each side or until they have a light golden color.

• Place on a plate or tray covered with napkins to absorb excess grease. Set aside.

Assembling the final Dish:

• After soaking, remove the skins, heads, and tails of the shrimp. And add them to the mole sauce.
• Mix in the romeritos, peeled potatoes, and nopales, and let them cook together for a few minutes at medium heat for about 10 minutes to allow all the flavors to integrate.

• Gently combine the stew with a spoon allowing each ingredient to keep its shape. Do not over-mix, it should appear integrated and uniform with all the elements.
• To serve, plate a portion of the dish with two or three shrimp patties on the side.

¡Buen provecho!

Mely Martinez,

What to serve with Romeritos with Mole

Romeritos con mole is a meal by itself; however, to complement the rich flavors of romeritos with mole, you can serve it with a variety bolillo brear or corn tortillas. If this recipe is one of the many side dishes on your Mexican table, pair it with the traditional Turkey or Mexican Salted Cod for a whole meal with your family. 

More Authentic Mexican Food Recipes

In case you would like to try other Mexican food recipes besides this delicious holiday dish, you can check my other recipes: 

• Christmas dishes
• Mexican hot chocolate
• Mexican Salted Cod

If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

-Mely

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