What a useful tip about finding culantro. Noted for reference because now I might even be able to source it from a local market. Thanks @shrinkrap!
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On this side of La Manche, itâs coriander as it is in France. Most times, thereâs no need for further explanation as to whether its leaf or seed, as the context makes it clear. Iâve never quite understood why North Americans use âcorianderâ for the seed and âcilantroâ for the herb leaf - I donât think they do it with other plants, like fennel, which use both leaf and seed.
Hispanic markets and supermarkets with a sizeable Hispanic clientele carry it around here. Itâs one of the key ingredients in recaito.
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There isnât too much better than skirt steak and a good chimichurri in my eyes!
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Here in California I do not find it fresh in âMexicanâ stores, although you can buy bottled sauces with it. On the east coast I believe it is popular among stores serving folks from Puerto Rico, and itâs called ârecaoâ or something like that. In Florida, and other places with West Indian, especially Trinidadian clientele itâs called âshadow beniâ, although I donât think that is not how it is spelled.
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For sureâŚdown here near Astoria, I have access to it all and use it all weeklyâŚ
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Yes, thatâs where I am.
I have seen it called recao but mostly it is called culantro around here. Shadow beni I have not seen, I will pay attention next time Iâm in a West Indian market.
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Wow you guys! My daughter moved to Astoria several months ago! Well sometimes itâs called Astoria, sometimes Long Island City.
From The WFD threads itâs obvious Iâm a big fan of cilantro- most commonly as a rough chopped pile on saladsâŚ
iâve swapped in cilantro for parsley in tabbouli which is basically a different dish but whatever, very tasty.
Also great in pesto but doesnât keep that well.
Obviously all mexican food needs lots of fresh cilantro. And any asian noodle soups.
@naf @winecountrygirl i made this soup many times in the year after they published the recipe, i am sure i added more cilantro than the recipe says.
If you donât have a high powered blender use whatever soft greens instead of the kale, or soup doesnât get silky smooth. I would often add a can of white beans to add silky texture and make soup more filling.
https://food52.com/recipes/31438-anna-thomas-green-soup
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Iâm not a huge fan of culantro/recao (corianderâs long-lost âcousinâ from the New World) used fresh - to my taste, itâs like using Everclear in place of vodka - but it certainly stands up to being cooked better than coriander. (Also to being dried, for that matter, though thatâs relative, since dried âleaf corianderâ is basically pointless/uselessâŚ)
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The first place I saw Cilantro was when I moved to Flushing. I smelled it in the Korean vege store and was intoxicated. Now you can find it pretty much everywhere, even here in Westchester!
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I have seen culantro many times at Russoâs for your local source.
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I hope you know that I am a NYC lifer, and if there is anything your daughter ever needs help with feel free to contact me.
I have been involved with real estate, construction and even owned a laundromat and beauty salonâŚbut my primary occupation is a plumber.
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Iâve been using cilantro a lot lately too. I use it in my marinade for both chicken and beef. I donât include measurements because that would depend on the amount of meat you are preparing.
Cilantro
Sliced Scallions
Minced Garlic
Soy Sauce
Black Pepper
Crushed Red Pepper
Squeeze of Lime Juice
Let your protein sit for 4-6 hours and the result is heavenly.
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Greg I think you should try a little fish sauce with that recipe. Kunya probably has some tips too. She makes a good skirt steak! Also, do you ever make Tom kha gai? I love that soupâŚone of my favorites.
If you donât have any experience donât smell the fish sauce. It is bad. However, once cooked it doesnât smell and tastes great if done right.
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Oh, I love Kunyaâs skirt steak. Never had her soup. A tiny bit of fish sauce would make all the difference. It certainly sets Thai curries apart from other Asian ones, so in a marinade would definitely be interesting.
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I tried cilantro in pots a few times but never had much luck either. Then a friend gave us some for the garden and now it grows like wildfire.
Sadly, as much as we like it we really only use it for Mexican food. Pico de Gallo, sometimes in guacamole, sprinkled over chicken, cheese, refried beans and grilled in quesadillas. And of course my husbands favorite - chopped onions, jalapeĂąos, cilantro and lime as a side topping. Thatâs about it.
Cilantro has a fresh, bright clean flavor to me but I know a lot of people disagreeđ
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There are several green sauces with cilantro here.
Iâm going to try Charmoula!
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Chicken soup
Garbanzo bean/Tripe soup
Vegetable soup
Minestrone soup
Lentil/potato/carrot soup
We finely chop and use it as a garnish and sometimes mix it with green onions.
Charmoula rocks. I made it once or twice though it hasnât gotten into my playbook yet. Thanks for the reminder!
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