Pápalo Porophyllum spp.
Pápalo for sale at a wholesale market in Mexico City. (Photo by Frank Mangan)
Pápalo, also known as pápaloquelite, is an herb used in Mexican cooking that has a very strong and exotic aroma and flavor. It is similar to cilantro with a citrus/lemony flavor. It is most popular in Central Mexico and in particular the state of Puebla. People in other parts of Mexico may not be familiar with it.
This herb is used fresh to flavor tacos and beans, among other dishes. In some Mexican restaurants, stems of the herb are left in vases on the table and customers will take leaves from it to put on certain dishes.
In Puebla it is used in several dishes, including as a seasoning in Cemitas, a sandwich that is very popular in this state. You can find this sandwich being made on the streets of Los Angeles and New York, and other cities with Mexican food vendors.
Two species of pápalo at a wholesale market in Puebla. (Photo by Zoraia Barros) |
Production
In the Northeastern United States, it is best to start pápalo in a greenhouse and transplant out into the field after the danger of frost.
Two sources of this herb were evaluated at the UMass Research Farm. The plants were very productive and were cut several times and would continue to produce marketable leaves. It is extremely frost sensitive, and began to show chilling injury on the leaves when night temperatures fell below 40° F.
Pápalo on a table at a restaurant in Puebla. Customers will pick the fresh leaves to flavor dishes. (Photo by Frank Mangan) |
A “cemita” sandwich being made at a restaurant in Puebla Mexico. The green leaves are pápalo. (Photo by Zoraia Barros) |
Pápalo growing at the UMass Research Farm in Deerfield MA in 2008. (Photo by Frank Mangan) |
