Originally Posted by TMOliver

Sure was good atop last night's homemade "Posole" (a hominy and pork stew/soup, like "Menudo", but without the offal, traditionally served with lime wedges, chopped onion, cilantro and chopped fresh jalapeno). One must wonder, given the popularity of this sort of dish and garnishes in traditional Mexican cookery, whether the Spanish brought SEAsian chefs to Mexico, as we now import Sushi "chefs" (!!) from all sorts of Asian cultures (or the other way around)?

"Culantro" as illustrated is hard to find and rarely encountered. I've seen it in S. Florida and Puerto Rico.