Romeritos
Boiled seepweed sprigs in mole sauce, often with potatoes, nopales and shrimp
Romeritos is a dish from Central Mexico made with tender sprigs of seepweed, which are boiled or steamed and often served in a mole poblano sauce flavored with dried shrimp. Common additions include potatoes, nopales (cactus paddles), and shrimp, and the dish is especially associated with Christmas and Lent.
- Made with tender seepweed sprigs and mole poblano sauce
- Often includes potatoes, nopales, and shrimp or shrimp fritters
- Eaten mainly at Christmas and during Lent in Central Mexico
- The dish dates back to Aztec times
- Seepweed is called 'romerito' but is not related to rosemary
What is Romeritos?
Romeritos is a Mexican dish centered on tender sprigs of seepweed, a wild plant known as romerito in Spanish. The greens are boiled or steamed, then typically mixed with a mole poblano sauce that is flavored with dried shrimp. The dish often includes boiled potatoes, nopales (cactus paddles), and shrimp, which may be served whole or made into fritters. Sometimes, bread slices are added, and romeritos can also be served in tacos. The seepweed looks a bit like rosemary when fresh, but it does not taste or smell like it.
Where does Romeritos come from?
Romeritos comes from Central Mexico and has roots dating back to the Aztecs, who used seepweed in their cooking. The name 'romerito' means 'little rosemary' in Spanish, though the plant is unrelated to rosemary. The type of seepweed used can vary by region. Over time, the dish became especially tied to religious and festive occasions, reflecting both indigenous and later culinary traditions.
How is Romeritos made?
To make romeritos, fresh seepweed sprigs are first boiled or steamed until tender. These are then combined with a mole poblano sauce, which is a complex, spiced sauce often flavored with dried shrimp. Boiled potatoes and nopales are commonly added for texture and flavor. Shrimp, sometimes ground and formed into fritters, may be included, and bread slices can be used to soak up the sauce. The mixture can also be served in tacos.
How and when is Romeritos eaten?
Romeritos is most often eaten during Christmas and Lent, when people in Central Mexico prepare it for family gatherings and religious observances. It is served as a main dish, sometimes with bread or in tacos. The combination of mole sauce, shrimp, and vegetables makes it a hearty meal, and it is especially popular during times when meat is avoided for religious reasons.
Kinds of Romeritos
The main variation in romeritos comes from the type of seepweed used, which depends on what grows locally. Some versions feature more or less shrimp, or use shrimp fritters instead of whole shrimp. Other additions can include different vegetables or the use of bread slices. Romeritos may also be served in tacos for a different presentation.
What Romeritos means
Romeritos holds a special place in Mexican festive and religious food traditions, especially during Christmas and Lent. It is a dish that connects present-day cooks with pre-Hispanic Aztec cuisine, using native plants and traditional sauces. Preparing and sharing romeritos is a way for families to mark important holidays and keep culinary heritage alive.
When Romeritos is on the table
Questions people ask about Romeritos
What is romeritos made of?
Romeritos is made from tender sprigs of seepweed, usually boiled or steamed, and served with mole poblano sauce flavored with dried shrimp. Common additions are potatoes, nopales (cactus paddles), shrimp, and sometimes bread or shrimp fritters.
Where does romeritos come from?
Romeritos comes from Central Mexico and has origins that go back to the Aztecs, who used seepweed in their cooking. It is now a traditional dish especially in this region.
When is romeritos usually eaten?
Romeritos is traditionally eaten during Christmas and Lent, especially in Central Mexico. It is often prepared for family gatherings and religious observances during these times.
What does 'romerito' mean?
The word 'romerito' means 'little rosemary' in Spanish, because the fresh seepweed sprigs look somewhat like rosemary, though they do not taste or smell like it.
Can romeritos be made without shrimp?
Yes, the ingredients can vary, and some versions may use less or no shrimp, though dried shrimp is traditional for flavoring the mole sauce.
Good reading and sources
The facts on this page come from the Wikipedia article "Romeritos", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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