Typically most chefs frown at the idea of using dried herbs, but I personally make an exception with these 3 types of dried oreganos found in the area … Mexican, Dominican and Greek. Prior to my new-found oregano awareness I thought it was just an Italian herb to use in my pasta sauce.
Because of the large Greek population in Astoria, Queens, Greek oregano is quite available in most international and Greek specific food markets. It has a light, sweet aroma and is the staple ingredient in Souvlaki chicken served from numerous street carts.
Mexican oregano can found in tiny plastic packages at any Mexican market and is actually a different plant. Its flavor is more rustic, less sweet and pairs better with spicy food and/or cumin, which is why I use it in my Chipotle Chicken and White Bean Chili.
Dominican oregano is darker in color, more savory and quite pungent. Because of the more robust nature of this oregano, I feel that it works exceptionally well with dark meat … chicken leg parts, wings, beef and darker cuts of pork. I suggest using this in my Rice with Pigeon Peas, Adobo Roasted Pork Shoulder, and my Honey Adobo Drumsticks.