Cilantro brings more than just flavor to Mexican cuisine

Published July 14, 2023

One vibrant herb dances its way through the colorful tapestry of Mexican cuisine, adding a burst of freshness and a hint of intrigue to every dish it touches: cilantro.

Why is this humble herb so ubiquitous in the Mexican culinary landscape?

he distinctive aroma and taste of the leaves and seeds of the coriander plant (coriandrum sativum) are hard to miss. Some describe it as herbal and citrusy, and others detect a slight  peppery note. I have never heard of a Mexican who rejects it, and we would all be a little appalled by a guacamole sin cilantro, but some of my foreign friends have strong opposing opinions. Love it or hate it, there is a long history behind its use in many Mexican dishes.

The plant is  believed to have first been used  along the Mediterranean, with records dating back to ancient Egypt, where it was revered for its medicinal properties. When the Spaniards arrived in what is now Mexico, they brought their culinary traditions and introduced the herb to the native cuisine. The result was a beautiful marriage of flavors that would later define  Mexican food as we know it today.

Mexico now produces over 50,000 tons of cilantro per year! Think of that number while keeping in mind how very little each cilantro plant weighs.

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