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Papalo
also called Papaloquelite
porophyllum ruderale or
macrocephalum.
An herb, similar to cilantro used in Mexican cooking.
The name comes from the word papalotl, Nahuatl for
butterfly. In Spanish the plant is referred to as mampuitu which
translates to skunk. It is typically used raw to flavor tacos
filled with guacamole or carnitas (pork). It is also used in a Puebla
specialty using a semita roll and stuffed with meat avocado tomatoes and
sometimes chiles.
Like cilantro the herb is quite pungent and is an acquired taste.
Where To Find
Papalo grows wild in Mexico. It is also cultivated. The herb must be
used fresh as it does not dry well. The herb grows wild in Arizona, New
Mexico and West Texas but is not typically used by the locals. In the
U.S. look for papalo in Mexican markets.
While some suggest substituting cilantro for papalo, Diana Kennedy considers
there to be no substitute.
Growing
Papaloquelite can be grown from seed and requires good
drainage and full sun. As with most herbs plant
after danger of frost has passed. Space plants about 1
1/2 to 2 feet apart. The plant grows quite tall, up to six feet and bears
purple to bronze starburst flowers. The plant can take
some shade but best in full sun.
Medicinal
Uses
The plant is sometimes used in parts of Bolivia for liver
ailments as well as high blood pressure.
Papalo Salsa
2 roasted and deseeded chopped chili peppers
2 roasted and deseeded green peppers, chopped
3 small green tomatoes, chopped
4 roasted garlic cloves
6 papalo leaves
½ teaspoon fresh lemon juice
1 teaspoon vegetable oil
salt
2 spoonfuls of minced onion
Combine all the ingredients in a food processor and let sit in refrigerator
for at least 1 hour before serving.
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Foodsubs.com
From My Mexican Kitchen, Diana Kennedy
Ann McCormick
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