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Don’t Worry: Chi’Lantro’s Cilantro Is Safe

Set those concerns aside.

Chi'Lantro on Burnet
Chi'Lantro on Burnet
Chilantro BBQ/Facebook
Nadia Chaudhury is the editor of Eater Austin covering food and pop culture, as well as a photographer, writer, and frequent panel moderator and podcast guest.

Chi’Lantro owner Jae Kim talked about cilantro in light of the herb’s connection to Austin’s cyclospora epidemic this summer with KVUE. The plant used in the Korean-Mexican restaurants and trucks comes from California, not the Mexican city of Puebla, which was said to be the source of the outbreak.

The mini-empire uses a lot of the produce every week. Kim told the news channel that he and his employees still rinse the cilantro multiple times before cooking:

We wash it once with water, running water. And the second time we will have distilled water. And the third time we wash it again with running water.


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