Chepiche is whispy aromatic herb, also known as Pipicha, that is related to papaloquelite. The slender, grass-like plant grows wild. The cuisine of the Puebla and Oaxaca states in Mexico is heavily influenced by this herb. It is normally eaten raw with tlayudas, in tacos or tortas (sandwiches), and can be incorporated into sauces and soups. The peppery, tarragon-like flavor also made for an excellent cocktail at Pasillo de Humo in Mexico City.