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.

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!

    • Pati Jinich

      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!!

  • 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. 🙂

    • Pati Jinich

      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

  • 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

    • Pati Jinich

      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.

  • Sherry

    I love, love, love cilantro! As a child I always thought it was parsley, like that green stuff that decorated lunch plates at Howard Johnson’s until I tasted it and announced to my mother that it was not the green stuff I loved; so as of age 7 I learned the difference between cilantro and parsley 😉 I’d like to know if you could recommend another herb that comes close to cilantro that I can try on my friends who also fiercely cannot stand the taste of cilantro? I guess you’re right, it must be the genes that causes a person’s taste buds to not like cilantro. Pati, I love all your recipes, your cooking shows and your website. Thanks for all of it!!!

    • Pati

      Thanks Sherry! One herb that you may want to try is epazote. You can now find it here in Latin stores and you can also grow it on your own back yard or indoor pot

  • Virginia Valencia

    I love cilantro…in salads, salsas, pesto, etc. One of my favorite ways to use it is by making a mango, swiss cheese and cilantro quesadilla it’s delish….

    • Pati

      Oooooooh, I’ve never tried that, sounds interesting Virginia!

      • Virginia

        I recently came across a cilantro pesto recipe…I haven’t tried it, but it sound great. It can be used on meats, seafood, vegetables, etc.
        1 jalapeno pepper, halved (seeded, if desired)
        1 large bunch fresh cilantro leaves, stems removed (about 2 cups)
        1/2 cup loosely packed fresh basil
        1/4 cup loosely packed fresh mint leaves
        2 large cloves garlic
        1/2 cup extra virgin olive oil
        1/4 cup water
        1 to 2 tablespoons lime juice
        1/2 teaspoon sea salt


        In a food processor bowl, place the jalapeno, cilantro, basil, mint, and garlic. Cover and pulse until finely chopped. With processor running, gradually add oil and water. Stir in lime juice and salt. Makes 1 Cup or 16 tablespoons. I tablespoon = 1 serving.

        • Pati

          Yum! Thank you for sharing. Will have to try.

  • Fresh cilantro is a must in our fire roasted tomato and chipotle salsa, and it really brightens up a simple pineapple salsa with jerk pork.

    I feel sorry for those that think it tastes “soapy”. Oh, the wonders of our taste buds.

  • Our Biology teacher at our school was telling us that the like/dislike of cilantro is actually genetic.
    Would interesting to take a poll.

    • Pati


  • Bella

    Personally, I love cilantro! I think that it is always adding that extra flavor to a dish. I also really like your site and I am always interested to learn and discover food in a different way. You have inspired me to go out and look for foods that challenge me as an eater and a person. I think you have great ideas and perspectives!

    • Pati

      Gracias, Bella!

  • Kathy Fehr

    I found the infiormation about the like/dislike of cilantro very interesting. I am one of those who hate cilamtro. I find it very bitter and taste it any recipe. I would love to know if there is something else that could be used in it’s place. I love Mexican food but have stopped eating it because of that reason.

    • Pati

      Hola Kathy, You can substitute any other fresh green herb that you like for cilantro, i.e. chives, parsley, etc.

  • Josiah Gagosian

    Just a note…
    Cilantro is the herb Coriandrum sativum, brought over from Europe and eventually incorporated with Mexican cuisine.
    Culantro is the herb Eryngium foetidum which is actually native to Mexico and South America. It has a somewhat similar taste but is stronger. I imagine their similarity in flavor is what lead to the conflation of their common names. I grew some in my backyard here in New Orleans a few years ago along with epazote and cilantro.

    • Pati

      Thank you for sharing!

  • velia

    Hey Virginia, tu viviste en Filipinas? Ya se me habia olvidado el chutney de cilantro que mi cocinera hacia. No recuerdo que haya usado albahaca, y usaba los chiles que aqui llamamos Vienamita. De la menta si me acuerdo claramente. Que bueno que me lo recordaste, pues ahora lo hare para los tacos de pescado. Mil gracias.

  • Aline

    Hi Pati,

    Just wondering if you could provide a bit more background on where cilantro originated? Thanks.

    • Pati

      Hola! It originated in southern Europe, northern Africa, and southwest Asia. Here is a bit more information about cooking with this Mexican staple I love so much!!

  • Pam

    I have always loved Cilantro and put it on most everything I eat. My favorite beachside Mexican restaurant here in Fl even brings a bowl of chopped cilantro to my table automatically! My 22 year old son is one of those that says it tastes like soap. I just can’t imagine that! Poor thing.

  • Janet

    Apparently it’s a shared group of olfactory-receptor genes, called OR6A2, that pick up on the smell of aldehyde chemicals. Aldehyde chemicals are found in both cilantro and soap.

    • Pati

      Interesting!! Thanks for sharing!

  • Kris

    This is so interesting. I’m one of those who absolutely HATE cilantro…it tastes like industrial strength soap to me. I’ve tried to get over it by eating cilantro sprigs, but my throat actually closes up…it’s that strong to me! So, I avoid it like the plague!

  • Pam

    Thank you Pati! I’ve actually seen this in my Asian market and had no idea what it was. I’ll be sure to pick some up on my next shopping trip.

  • Maryeileen

    I have to say that I’m not a fan of cilantro.