What the hell is "cilantro"?

also known as coriander for you non Mexican food eating peasants :)

Wait, theres no taco trucks in Canada? What the hell kind of rodeo do you guys actually have without real mexican food@go_a_way1


(yes, I know it's opposite sides of the country)

That does not help!
What the hell is "coriander"?

Hey! I have met both the Mexicans that live in my city and they are nice guys but don't cook worth shit.

*facepalm*

Its a spice, it grows in the ground. Should we call medical services you may be having a stroke or a momentary senile lapse

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Hey! What do you mean by "momentary"?!


I honestly had no clue what those were. Looked it up. It is the green crap I pick out of good food and throw away.

Why do I imagine the conversation starting like this

@Tcoat: Hola amigo. Nice to meet you. You know I love me some chimichangas (read chim-ee-chang-uhs)

Much as I like a nice single malt, I think its a waste to drink it if you have a cold. You need the aroma.

Having said that, I do like to hold my hand over the top of the glass, stick my nose in and inhale.

I despise all Mexican food so there is not a hope in hell that will happen.


My one trip for work we were all given bandanas for a team building exercise. When we went for dinner I decided to ride with the Mexicans in their bright yellow Kia Soul rental. Driving around the Purdue campus they decide that it would be fun to pull the bandanas up over their faces and start screaming "we have the Canadian we demand ransom" out the car windows.
Thought we were all gonna get shot!

Urgh. Waiting for shipping is the hardest part.

For @Tcoat:

Its some smelly green stuff that the rest of the world uses in food.

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For everyone else:

I love cilantro. I make this dish that has evolved over a couple of years. It started out as my attempt at a classic Szechuan noodle (curry with shredded chicken and rice vermicelli). Then on day I started making it without realizing I didn't have any rice vermicelli, so I used chick peas (the cupboard was really bare). From there it evolved into more of a traditional Indian curry (sort of a Chana Chaat), until one day I ran out of chick peas and used black beans instead. Now it is a sort of Mexican Chicken Roghan Josh, with black beans, lime, ginger and a ton of cilantro. Tastes really good with Naan bread.

Crap, now I'm really hungry...

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