recipes

These 54 Lime and Cilantro Recipes Prove the Existence of Soulmates

Look up harmony in the dictionary, and you'll find these 54 recipes—with lime and cilantro front and center.
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Alex Lau

Lime and cilantro balance each other perfectly—the zingy hit of citrus and the refreshing, herbal taste of cilantro cutting through whichever Asian, Mexican, or other dishes they bless with their presence. Look up harmony in the dictionary, and you'll find these 54 recipes—with lime and cilantro front and center.

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    Peden + Munk
    1/54

    Queso Fundido

    At Minero, Chef Sean Brock uses Chihuahua cheese for this, which is a Mexican melting type, but it can be hard to find unless you have a Latin foods store nearby. If that’s the case, use Monterey Jack. Not the same, but still crazy good!

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  • Michael Graydon & Nikole Herriott
    2/54

    Lime-and-Cilantro-Stuffed Black Bass

    The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

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  • Peden + Munk
    15/54

    Migas Fried Rice

    Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

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  • Peden + Munk
    16/54

    Kale and Celery Tiger Salad

    Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.

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  • Kevin Cooley
    17/54

    Black Noodles

    The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

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  • Zach DeSart
    18/54

    Thai Celery Salad with Peanuts

    Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive.

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  • Marcus Nilsson
    33/54

    Soba with Green Chile Pesto

    The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.

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  • 34/54

    Ginger-Lime Cauliflower

    The Indian flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.

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  • Christopher Baker
    49/54

    Quick Pork Pho

    A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.

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  • Alex Lau
    50/54

    Braised Birria

    Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

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