March 5, 2010 8:00 PM
POSTED IN: Ingredients , Herbs & Spices
TAGS: cilantro , coriander , herbs , spices
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Cilantro is also known by many names like culantro, coriander and even Chinese parsley. Although it didn't originate in Mexico, it has grown such strong roots in its cuisine, to the point that its hard to think about Mexican cooking without it.

It has delicate, paper thin leaves and tender stems. Its deep green color tends to be shinny too.
it is used for countless foods including being a key ingredients of many salsas, guacamoles and pico de gallo. It is used to flavor beans, rice, salads, stews amongst some dishes. It is even placed frequently on the table in a bowl, just as an optional garnish for tacos, antojos and soups. In the last couple decades it has even become quite popular for smoothies and juices (continue for more information and photo).

Cilantro has a distinct, strong and pungent flavor. Most people tend to like it. However, the few that don't, tend to feel so strongly about it: they can't stand it. Those I have asked about their dislike, usually say that it was since they can remember. A couple have referred to a detergent taste (see I was listening to you Ceci...). But most people that like cilantro, don't recognize those flavors...  So it just might be in the genes...

I am part of the group that really likes it. But I try to use it judiciously. A couple sprigs are usually all it takes to add what cilantro can bring.


I'm one of those who love cilantro. Cilantro chutney rocks!

Kristin | March 6, 2010 3:37 PM

Hi Kristin,
I love cilantro too, and haven't tried a cilantro chutney at home. If you have a recipe you would like to share, jump in and add it on!!

Pati Jinich replied to comment from Kristin | March 6, 2010 5:46 PM

Cilantro is one of my favorite herbs, if not my ultimate favorite. I love it not only in our Mexican dishes, but in Thai ones and in my grandma's Peruvian seco de cordero. Great, now I'm homesick. :-)

Monica | March 6, 2010 8:14 PM

Just reading about your comments on cilantro made me reflect on what interesting twists the same herb can have in different cuisines. Fascinating!! How different cilantro tastes in a Thai soup, from a Mexican stew... not even to get into a Peruvian seco (!) YUM

Pati Jinich replied to comment from Monica | March 7, 2010 12:53 AM

I recently visited Pubela, we went to a wonderful outdoor restaurant and they served a wonderful crema de cilantro soup. this was the best soup I have ever had, do you have any receipes for cream of cilantro soup, thanking you in advance, Laura Montalvo,

P.S. I love all your shows

laura montalvo | July 18, 2011 5:37 PM

Hola Laura, I also tried this soup when I visited and thought it was scrumptious! I will try to post a recipe as soon as the heat subsides. I hope you keep enjoying the show.

Pati Jinich replied to comment from laura montalvo | July 21, 2011 1:40 PM