› ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Good markets on Calle Ocho?
New Posts  All Forums:Forum Nav:

Good markets on Calle Ocho?

post #1 of 13
Thread Starter 
What are the good markets on Calle Ocho?

I am going to be there next week and want to pick up some things I can get in Chicago like sour oranges, culantro, and other local ingredients.

Does anyone know of the good shops there?
post #2 of 13
Do you mean New York or Miami? Or somewhere else?
post #3 of 13
Cilantro (see-LAHN-troe) a k a coriander and "Chinese parsley." You should be able to find it in Chi pretty easily. If you were asking for CU-lantro, no wonder you couldn't.

Sour orange = naranja agria (nah-RAHN-ha ah-GREE-ah). Not widely available fresh, outside of the Gulf coast States. You can find it in Latino markets (not to mention WalMart) in the form of marinades by Goya, et al., just about everywhere there are Latino markets. You can also make something similar by squeezing a few limes into orange juice.

Buena suerte,
post #4 of 13
Frankly, stop in any Miami Publix supermarket. The quality will be better, and the selection just as good as any little dive on 8th street.
post #5 of 13
Google culantro and you'll see that he means culantro
post #6 of 13
Well, whaddaya know. I've seen it in Vietnamese restaurants and markets as ngo gai -- had no idea that it was a Caribbean thing. Thanks for letting me know about it. What's it used for in Caribbean cooking?

post #7 of 13
Thread Starter 
Yep, I actually have some culantro growing in my aero garden, buts its only produced a few leaves so far.

I'll post a pic of it here later.
post #8 of 13
Thread Starter 
Its used in place of Cilantro, on a lot of the islands, such as Cuba, there is not Cilantro, only the Culantro, which they call Cilantro there, or "Cilantro with the long leaves" if they are talking to an American.

Mexico has both, Culantro has a little stronger flavor.
post #9 of 13
I've spent significant time in Mexico, mostly in Oaxaca, DF and Baja, and a little in Yucatan, and don't recall it. I frequently shop in ethnic markets in SoCal and have seen it in Asian markets, but haven't seen it at all in Mexican markets. There are a couple of Vietnamese places that serve it as part of the herbal garnish which is a part of cha giao (Vietnamese fried gg rolls).

Straight substitute for cilantro you say? I'll pick some up at 99 Ranch today -- I have to go there for Taiwan rice noodles (wide, flat, fresh) anyway -- and try in an arroze tomorrow.

post #10 of 13
Culantro is a perennial, is it not? That is, you don't have to snip it in a hurry before it goes to seed and becomes coriander...
post #11 of 13
Thread Starter 
Here's what it looks like growing in the areo garden:
The guy I got the seeds from, says its suppose to be at least 75 and humid, my house is a little bit colder and not that humid, which is probably why the growth is low.
post #12 of 13
Yeah, that's it. Tastes JUST like cilantro, tho I'll admit to not being the gourmand...
post #13 of 13

culantro and cilantro

Culantro and cilantro are different. They can be used interchangebly however. Their use really depends on where the recipe originates. Culantro is more common in the Caribbean, used often in countries like Panama and Central America.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Good markets on Calle Ocho?