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You are not the only person with the same doubt. In Puerto Rico, Culantro and Cilantro are the long leaved parsley, which has a heavy flavor, and should be used sparingly (an Acquired taste). The cilantrillo is the short leaved parsley, known also as chinese parsley. It is frecuently used in chinese, mexican and latin cooking. The taste is wonderful, subtle and with a heavenly smell. You should begin with two chopped tbs. and adjust the quantity to your yaste. By the way, your Spanish is excellent. Did you majored in Spanish in college?

I am so glad that you are going to try the Paella. After a short while you will be an expert.

Your friend,

Gladys/PR
MsgID: 085734
Shared by: Gladys/PR
In reply to: Parece muy bonita, amiga...
Board: What's For Dinner? at Recipelink.com
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