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 (continue for more information and photo).
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Incredibly long leaves from the banana tree, the banana leaves have a beautiful deep green color and a strong fragrant smell. They are often used in Mexican cooking to wrap and cook many kinds of foods including tamales, meats, fish and poultry. They are both malleable and strong. Cooking in them not only concentrates the flavors of the wrapped ingredients but it also infuses them with a grassy, intensely aromatic and fresh feel.
Banana leaves used to be hard to find in the US when I moved here more than a dozen years ago (continue for more information and photo).
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Pickled Jalapeños are a very popular garnish, topping or side for plenty of Mexican foods like tortas, tacos, quesadillas, grilled meats, rice, beans, tostadas… just to name some. So much so, that in many Restaurants, they are placed in the center of the table along the side of salt, pepper and a breadbasket. Many people nibble on them right out of the bowl… They are popular in Mexican Pizzerias too!
You can make your own or buy them already bottled or canned at the stores. They are so intensely used, that there are plenty of brands that carry them as a regular product. Taste does vary considerably from one brand to another, so try a couple, and see which ones you like more.
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