Happy TGIF Costa Vida lovers of fine food. The topic of discussion; Cilantro. Who would have thought that many common weeds of old would evolve into delectable herbs and flavor creating foods. Cilantro grows close to river beds and swampy areas naturally and for a long time was considered like it’s cousin the dandelion (now used in salad mix everywhere) a fairly useless plant. When used fresh, the flavor is intense and the smell of fresh chopped cilantro is second to none. On the other hand, dried cilantro rolled in paper and smoked is not cool and gives off a stank aroma (so I am told).

Cilantro at Costa Vida is part of the life blood that gives many of our dishes a kick of fresh, clean flavor not found in any other food. Cilantro should be used with any combination of fresh fruit and vegetables dishes, including salsas, pico, relishes, purees, stuffings, rice, and the list goes on. When you mix cilantro with fresh lime juice, onions and tomatoes you create possibly the simplest and most pure form of divine cuisine.

Fresh raspberry, lime juice and cilantro ice cream is one of the best things you will ever put into your mouth. Some of you (maybe just one of you, possibly the only one reading this) might be grossed out but don’t knock it until you try it. Experimentation with food leads to happy mouths and satisfied nerve endings. I am currently working on an edible cilantro body wash. Can you imagine how sweet that would be? Go ahead and let your mind wander to the possibilities.

Bottom line, cilantro has evolved into a premium herb that will elevate the flavor of your cooking endeavours. Live it and love it.

Keep it Fresh, Keep it Hot and Keep it Cold

Chef