Cilantro
It would be a crime to discuss the basics of Mexican cuisine without mentioning cilantro. Also known as Chinese parsley, it is the fresh leafy green plant that grows from the coriander seed.
Introduced to the native population by Spanish conquistadors, cilantro has a slightly acidic, lemony taste that enables it to create a unique culinary complement. Used to lighten the rich denseness of an avocado in guacamole, and accentuate the subtleties in the heat of a fiery chile, it performs a special and indispensible service.
Among the many Mexican staples that have traditionally benefitted from the influence of this herbal powerhouse are rice, salsas (both fresh and cooked), soups, salads and more. Either cooked with it, blended into it, or chopped and used as garnish on top of it, cilantro plays an important part in countless foods we love.
In addition to making a great flavor contribution to so many favorite Mexican dishes, cilantro is also utilized for several of its other healthful characteristics. Full of antioxidants, when used in foods, it acts as a preservative. Cilantro has also been recognized as aiding digestion, boosting the breakdown of cholesterol and triglycerides, and stimulating appetite. In some cultures it is even believed to be an aphrodisiac.
In the Mexican culinary field of full-bodied and sometimes contrasting tastes, cilantro serves the palate in a vital way. By bringing out the best in the ingredients around it, cilantro creates a lasting and unforgettable impression.
Cilantro in Chicago:
Because it is used in the preparation of so many different world cuisines, cilantro is absolutely available in any reputable market in the Chicagoland area. In addition, cilantro is well suited to being cultivated in our local area. Both seeds and small plants are sold in late spring and summer and can be purchased throughout the city either from nurseries or from the garden centers in stores such as Home Depot, Wal-mart, and Meijer’s.
For more information:
How to Store Cilantro
How to Grow cilantro
Cilantro
More recipes using cilantro from the Chicago Mexican Food Examiner:
Salsas (cooked and fresh)
Salsa Fresca de Tomatillo con Aguacate
Salsa Verde para Tacos
Salsa de Molcajete
Cold Salads and Sides
Guacamole
Pico de Gallo
Ensalada de Nopalitos
Hot Sides
Arroz a la Mexicana
Arroz Blanco
Main Dishes
Costillitas de Puerco en Salsa Verde
Caldo de Res
Guashmole
Tacos de Lengua
Bisteces a la Mexicana
More from the Mexican Foodie 101 series:
All Mexican Foodie 101 Articles
More from the Chicago Mexican Food Examiner:
Contact the Chicago Mexican Food Examiner:
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