Miz Chef

Cooking Up a Healthy Life


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Butternut-Black Bean Tacos

Why butternut and black bean tacos? Why not? Butternut squashes are fabulous. Anything inside a taco is fabulous. So butternut squash in a taco is…well…doubly fabulous.

Butternut squash is my favorite squash because it’s so versatile, and its flavor is so delicately sweet. It’s not fun to peel, but once you get past that part, you can do pretty much anything with it. So for this recipe, I’ve paired it with black beans, not just for the protein but because the two ingredients make such a beautiful contrast. Throw in some red bell pepper and it’s a sight to behold.

So, yeah, tacos. What’s not to love? Continue reading


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Papalo, the Unsung Cilantro

I just love finding new items to try. I was at the farmer’s market one day and saw something called papalo. I’d never heard of it and had no idea how to use it, but I bought a bundle and did some research.

Papalo leaf

Papalo leaf

Turns out that papalo is an herb that grows wild in Mexico, Arizona, and Texas. Most popular in Mexican cooking (although it’s also used in South American cuisines), it’s been compared closely to cilantro. It looks nothing like cilantro but its flavor is mildly cilantro-like with citrus overtones. In fact, it is often used in dishes in place of cilantro. It tends to be used in raw applications more than cooked ones, and is especially popular in salsas and guacamole.

There’s a traditional Puebla sandwich made with meat, avocado, and chiles, varying with tomatoes, cheese, and onions, and always papalo. As far as I’ve been able to determine, this sandwich is called a cemita, which is also a general word (in Spanish) for “sandwich.”

The word papalo comes from the Native American Nahuatl word for butterfly, papalotl. (Interestingly, it’s similar to the French word for butterfly, papillon.) But I’ve come across numerous names for papalo, including Bolivian coriander (coriander being the word for cilantro in many countries), butterfly weed, pápaloquelite, tepegua, quillquiña, quirquiña, and killi.Papalo

Despite the prevailing belief that papalo should not be cooked, I used it in a batch of vegetarian chili and, predictably, it gave it a citrusy note. The chili seemed somehow “fresher” and more summery. That’s obviously my own association with the flavor profile of the chili but the papalo definitely gave it a nice little zing.

Here’s a recipe for a simple tomatillo salsa, using papalo. Let me know what you think.

Simple Tomatillo Salsa with Papalo

½ lb. tomatillos, husked and rinsed
1 small jalapeno, stemmed, seeded and finely minced
¼ cup minced papalo leaves
¼ cup finely minced white onion
2 tbsp fresh lime juice
Sea salt to taste

Finely chop the tomatillos and place in a bowl. Add remaining ingredients and mix well. Chill for at least ½ hour to allow the flavors to blend.