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I picked up some papalo (aka, Bolivian coriander) at the farmer's market and I was wondering what to do with it. I see recipes for cemitas and I've tried mixing it with basil and with lemongrass. Everything I do with it is amazing. Are there any other ideas out there?

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I think you mean papalo, not palalo. And I think this is a bit too broad for a good culinary uses question; there are a ton of things you can do with an herb with a flavor "somewhere between arugula, cilantro and rue." You might try popping into chat for suggestions, or just searching more online. – Jefromi♦ Aug 6 '12 at 21:42
thanks and flagged for deletion. – Charles Koppelman Aug 6 '12 at 22:22

closed as off topic by Jefromi♦, rumtscho♦ Aug 6 '12 at 22:57

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