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Bueno es el cilantro pero no tanto
It’s easy to go overboard and have too much of a good thing.
For those times, this Venezuelan expression playfully reminds us to moderate ourselves and find the right balance.
Cilantro is a delicious, zesty herb that is central to Latin American cuisine. It appears in popular dishes such as pisca andina and sancocho.
The herb perfectly flavors a dish when used in the right amount. However, too much of it can overwhelm an otherwise-tasty recipe.
As a note, cilantro and coriander are used internationally as names for the same herb, with preference depending on the world region.
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The most popular seasonings in Venezuelan cuisine are sweet pepper, garlic, onion and cilantro.
The country’s most beloved condiment is their guasacaca (pronounced wah-sah-kaka)) avocado sauce, commonly referred to as Venezuela’s version of guacamole.
Tangy, spicy, and bursting with vibrant flavor, guasacaca is smoother and more acidic than its well-known counterpart.
The vegan green sauce features these main ingredients — ripe avocados, green bell peppers, garlic, onions, jalapeños, rice vinegar, lime juice, parsley and plenty of fresh cilantro.
Ingredients-wise, guasacaca shares similarities to Argentina’s chimichurri, Cuba’s mojo, and Chile’s pebre.
Bonus? This is one dish where maybe it’s not so bad to go a little crazy with extra cilantro.
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