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.