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A WORLD OF CILANTRO LEAVES
ASIA: Dumpling fillings; spring rolls; all sorts of cold appetizers; noodle soups and congee (rice soup); seafood dishes; stir-fries.
MEXICO: Salsas; mole; quacamole; tortilla soup; menudo (tripe and hominy stew); poultry, fish, and bean dishes; plate garnishes.
MIDDLE EAST: Eggplant preparations; tabbouleh; couscous; salads.
AMERICAN SOUTHWEST: Oil infusions; dressing; bean dishes; "pesto" and other sauces; chili; garnishes.
SPAIN AND PORTUGAL: Various tapas (especially with seafood); bread soup; fish and meat dishes.
Lang, Joan. "Cilantro." Restaurant Business; 12/10/96, Vol. 95 Issue 18, p113, 1p, 1c
