Cilantro is an essential seasoning in cuisines from Southeast Asian to South America. Enjoy it in these recipes celebrating the diverse flavors of the West
Sunset
1 /14Photo by Thomas J. Story; written by Elaine Johnson
Cooking with cilantro
Cilantro is a love-it or hate-it herb, adored by many for its fresh, pungent flavor or reviled by others as "soapy." If you fall into the first camp, you know it's an essential seasoning in cuisines from Southeast Asian to South America, and enjoyed in dishes from Mexican salsa to Indian chutney.
2 /14Iain Bagwell
Grilled Chicken with Cilantro Coconut Chutney
Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets. Don’t let the grill get over 425°, or the paper may catch on fire.
Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
Look no further for this season’s go-to grilled chicken dish from chefs Mary Sue Milliken and Susan Feniger of Border Grill in Santa Monica and Las Vegas and Ciudad in Los Angeles. They marinate chicken very simply, then spoon an addictive Indian-style pickled salsa on top.
The flavor in this dish just doesn’t stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri.
Grilled Cilantro and Pistachio Pesto Shrimp Skewers
While we love traditional basil pesto, this inventive take on the summery sauce is a super-tasty marinade for grilled shrimp. Parlay kebabs into tacos by serving with warm tortillas and slaw.
Chef Christian Graves, from Jsix Restaurant in San Diego, loves how well the grilled flavor of the mussels pairs with the coolness of the cucumber and the spicy hit of the chiles. He prefers ‘Corno di Toro’ chiles for his recipe, but you can also use Fresnos.
This is a California-style version of an old Parsi favorite, green peas ma gos ("in meat"). The California touches are to use leeks instead of regular onions and to cook the peas for far less time than is traditional.
Spicy and loaded with all our favorite toppings, tortilla strips, avocado, Monterey jack cheese, cilantro, and sour cream--this chicken soup is a crowd pleaser.
13 /14Photo by Alex Farnum; written by Elaine Johnson
Grilled Corn on the Cob with Cilantro Queso Fresco Butter
From Colorado chef Mark Fischer, here’s a combo that’s especially good with Latin- or Southwestern-flavored grilled meat. Offer any leftover butter to spread on warm bread.