Cilantro
Cilantro is the fresh leaf of Coriandrum sativum, introduced to Mexico by the Spanish and now, with epazote and parsley, among the most used herbs in Mexican cooking. Chopped with onion, it is the classic taco garnish.
Description
Larousse describes cilantro as an aromatic herb of the Apiaceae with long, divided green leaves. The leaves are used fresh and the seeds as a spice. It reached Mexico with Spanish colonists and has been widely used ever since.
Use
The fresh herb is used in every region; nearly the whole stem is used because of its strong flavor. It is chopped into raw and cooked sauces, scattered over sopes, tlacoyos, chilaquiles and seafood, and used to flavor white rice, chicken broth and beans. The seeds are less common but appear in some moles, salsas, adobos and chorizo de Toluca. In many markets vendors hand out a small bunch free with a purchase.
On tacos
Chopped cilantro and white onion, with salsa and lime, are the standard finish for tacos of carnitas, suadero and birria.
Reviews
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See also
References
- "Cilantro". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "State by Plate: Michoacán and carnitas". Mexico News Daily. Retrieved 2026-10-10.
- "Tacos: qué es el suadero y de qué parte del animal sale". N+. Retrieved 2026-10-10.
- "What Is Birria?". Food Network. Retrieved 2026-10-10.