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Coriander is a culinary herb known for its fresh and spicy flavor. It is also rich in nutrients and offers several potential health benefits, including:

Antioxidants: Coriander contains antioxidants that help protect cells from damage caused by free radicals.

Anti-inflammatories: Cilantro can help reduce inflammation in the body, which could have a positive effect on inflammatory conditions like arthritis.

Improves heart health: Cilantro is rich in folic acid and potassium, two nutrients that can help improve heart health.

Improves Digestion: Coriander is an herb known to improve digestion and relieve symptoms of indigestion, such as bloating and abdominal pain.

It is important to note that the health benefits of cilantro are largely the result of animal studies and more human studies are needed to fully understand its health effects.




There are many ways to include coriander in the diet:

Fresh: Fresh coriander can be used as an aromatic herb in sauces, stews, salads, and rice dishes.

Ground: Ground coriander can be added to foods to give them a fresh and spicy flavor.

Essential Oil: Coriander essential oil can be used in cooking to flavor dishes, or added to drinks for extra flavor.

Tea: Fresh coriander leaf tea is a popular drink in many parts of the world.

Frozen: Fresh coriander leaves can be frozen and used in hot or cold dishes.

These are just some of the ways to consume coriander. It is important to note that some people may have allergic reactions to this herb, so it is important to consult a doctor before including it in your diet.

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Fried Fish with Coriander

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Coriander Chicken

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  • 2 chicken thighs

  • 1 clove garlic

  • 1 cayenne powder

  • 2 pinch of ground cumin and medium salt

  • 1 splash of extra virgin olive oil

  • 1 coriander sprig

  • 1 lemon (the juice)

  • 2 glasses of water

  • 3 tablespoons of white wine

  • 1 teaspoon of cornmeal

  • 1 cup of mixed raisins


Put a little oil to heat and, when it is done, brown the thighs on both sides, cover the pot and let them cook well. Meanwhile, prepare the cilantro sauce. To do this, chop half a coriander bouquet, cumin, cayenne and a drizzle of olive oil in a mixing glass, or with an electric hand blender.

Also add the lemon juice, the peeled garlic clove and a couple of pinches of salt. Blend and mix until the ingredients are well emulsified with the oil. This will be the sauce you'll use to make the cilantro chicken, so you can taste it and adjust the flavor.

Add the sauce to the chicken when it is well browned. Separately, chop the remaining half of cilantro but without crushing it. Then add it to the pot, add the raisins and cook everything for 3 minutes. Then, pour two glasses of water and cook the chicken in cilantro sauce with the pot covered for half an hour, over medium-low heat.

In a cup with a splash of white wine, dissolve a tablespoon of cornmeal. Go stirring until you see that it is completely mixed, reserve and add it to the pot when the chicken has been steaming for half an hour. You must introduce it and remove the pot in a circle, holding it by the handles so that the sauce thickens. At this point, cover again and leave the preparation for 5 more minutes over low heat. Now you only have to plate and bathe the meat with the sauce on top.

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  • 2 fish fillets

  • 1 bunch of coriander

  • 1 glass of evaporated milk

  • 10 tablespoons of apple cider vinegar

  • 5 tablespoons of water

  • 3 pinches of salt and pepper

  • 1 cup of chickpea flour

  • 4 garlic cloves

  • 2 glasses of sunflower oil or sedes

Prepare the fish fillets. Meanwhile, to speed up the preparation time, heat frying oil in a deep frying pan. In this way, the oil will already be at the right temperature when it is time to use it. Thus, frying never fails.

On the other hand, put flour in a bag and introduce the fish adding salt and pepper. Close the bag and stir gently until the fillet is well covered in flour. If, on the contrary, you see that it is not well soaked in flour, add more until it looks loose and uniform.

Fry the fish in very hot oil. Avoid stirring it until you see that the corners of the fish turn a golden color, this will be the indication that it will show you that it is time to turn it over. When it is ready, prepare absorbent kitchen paper in a bowl and place the fried fish on top to remove excess oil.

Peel and slice the garlic cloves and fry them with a good stream of the same oil that you used to fry the fillet. Stir so that they are toasted on both sides without burning them, but that their texture is as crunchy as possible. Remove from the heat and remove the fried garlic slices.

Pour slowly and stirring the evaporated milk, keeping in mind that you should not let it boil. Add a point of salt so that it does not result in a bland sauce.

Chop or chop the fresh cilantro floret. If you see that the stems are very thick and hard, you can remove them, but only part of them. Add the coriander to the pan with the rest of the ingredients and cook the sauce for four minutes, stirring slowly. After this time, thicken the sauce by adding cornmeal diluted in a splash of water at room temperature.

Let the sauce warm up and take it to the blender with part of the garlic cloves that you had set aside. Only use half of the fried garlic slices, reserve the rest.

You already have your coriander sauce ready. It is so delicious that you will not be able to resist. You just have to pour it over the fried fish and add the garlic slices on top.

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Coriander Steak

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Coriander Pasta with turkey

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  • 1 bag of Short Pasta

  • 1 branch of fresh Cilantro

  • 1 cup of sour cream

  • ½ cup of Whole Milk

  • ¼ piece of white onion

  • 2 garlic cloves

  • 2 pieces of turkey breast

  • 1 pinch of salt

  • 1 pinch of Pepper

  • 2 tablespoons of Oil

  • 1 tablespoon of powdered chicken bouillon

To begin we are going to cook our pasta: for this we place it in a saucepan with plenty of boiling water and add a clove of garlic, a piece of onion, a little oil and a pinch of salt, and let it cook for approximately 5 minutes. . Once the pasta feels soft, remove it from the hot water and reserve it for a moment.

While the pasta is cooking, we take the turkey breast, season it perfectly well and roast it on a hot pan with just a few drops of oil, letting it cook perfectly well. Cut it into cubes and reserve.

Now in the blender we place the cream, milk, garlic, onion, chicken bouillon powder and coriander, blend until obtaining a homogeneous sauce. Once the cilantro and turkey pasta sauce is ready, place it in a hot saucepan and let it reduce. We splash if necessary.

Once the sauce becomes thick, add the pasta and the turkey cubes to it, and integrate perfectly.


  • A fillet of 1.5 kilos

  • 2 tablespoons of Meat Seasoning

  • ½ cup of Gourmet Soy Sauce

  • ½ cup olive or vegetable oil

  • 1 teaspoon of Gourmet Granulated Garlic

  • 2 bundles of cilantro, approximately 60 gr each; washed

Season the steak with the Meat Seasoning, reserve. Blend the Soy Sauce with the oil, Granulated Garlic and a bunch of cilantro (leaves and stems). Marinate the meat with the sauce overnight, in the refrigerator.

Put the fillet in a baking dish with all the sauce.

Preheat the oven at maximum temperature for 10 minutes, lower the temperature to 180°C, immediately insert the fillet and bake for 28 to 30 minutes or until the fillet is cooked to the desired point.

Remove the steak from the oven, remove the sauce and cover the steak with aluminum foil.

Blend the sauce with the other bundle of coriander until everything is ground and integrated. Rectify seasoning, if necessary add salt.

Slice the fillet, put on a platter and drizzle with the coriander sauce. They can accompany it with baked sweet potato potatoes.

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Pork Chops with Coriander and Lemon

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  • 4 pork chops

  • 2 lemons

  • 1 tablespoon of Cumin

  • 2 garlic cloves

  • Half a cup of olive oil

  • 2 tablespoons of honey

  • 1 handful of Coriander

  • 1 tablespoon of Cornstarch

  • 1 cup of orange juice

Squeeze the two lemons and remove the grated lemon peel. Peel and crush the garlic cloves.

Wash and chop the coriander.

Add the lemon juice, zest, cumin, garlic, oil, honey, and coriander to a bowl and mix. We take part of this pairing in another container to marinate the chops for about two hours. Smear the chops well with this.

Mix the rest of the pairing with the orange juice and the cornstarch previously dissolved in water. Mix and place in a pot. We bring it to a boil and continue cooking until it thickens to obtain a sauce. Then we reserve it and serve it as a sauce when the chops are done.

Remove the chops from the marinade (we discard this) and brown them on each side in a pan with a little oil. When we have them cooked to our liking, we take them out and serve them with a little sauce on top.

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Coriander Cream

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  • 1 bunch of coriander

  • ½ sweet onion

  • 1 glass of water

  • 1 vegetable stock cube

  • 1 small glass of light cream cheese

  • 1 tablespoon of butter

  • 200 milliliters of soy cream or cream

  • 3 tablespoons of brandy

Put a casserole to heat with a piece of butter and add onion cut into cubes, saute it and stir. Let the onion remain transparent to continue with the recipe.

Pour in the brandy and stir as you add it. It is very important to add it very carefully so that it does not catch on.

Add the glass of water and lower the heat if you have it high. Cover the casserole and let everything cook for 2 minutes as soon as it starts to boil.

After two minutes, add a crumbled vegetable broth cube and keep stirring so that everything is well integrated.

Cut the coriander branches with your hands or scissors and place the pieces in the casserole, letting them cook covered for 3 minutes. This will suffice while you carry out the following steps.

Add the cream cheese, stir and cook for 1 more minute. If you don't feel like cream cheese, you can replace it with another creamy type cheese, but never a cheese with too much flavor or the coriander cream will not be as intense.

Add the soy cream or cooking cream and remove the casserole from the heat. Now you only have to pass the preparation through a processor or crush everything with an electric hand mixer.

Serve the coriander cream very warm, accompanied by toasted bread.

Coriander Pesto

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  • 1 bunch of coriander

  • 2 garlic cloves

  • 80 milliliters of olive oil

  • 1 handful of walnuts

  • 80 grams of Parmesan cheese

  • 1 pinch of salt and pepper

  • 1 lemon

Separate the coriander sprigs and wash them very well with water. To make sure they stay clean, soak them in a bowl with a lot of water and a splash of vinegar for a few minutes, then wash them with plenty of water.

Pour all the remaining ingredients into the blender (or processor) and blend intermittently until you achieve a texture that you like.

Now it is ready to serve. With this coriander pesto you can accompany your pastas, salads or other dishes.

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