Having been used by many cultures, Porophyllum ruderale is known by many names, including
Bolivian coriander,
quillquiña (also spelled
quirquiña or
quilquiña),
yerba porosa,
killi,
pápalo,
tepegua,
rupay wachi,
mampuritu,
pápaloquelite and
summer cilantro. Despite the name "Bolivian coriander" and "summer cilantro", this plant is not botanically related to
Coriandrum sativum. The terms pápaloquelite and pápalo are used in
Mexico, and the herb there commonly accompanies
tacos. Not all Mexicans enjoy its taste, but some find that it improves the flavor of tacos and typical Mexican salsas and soups. In
Bolivia it is typically used as an ingredient along with tomatoes and
locotos to prepare
llajwa. In
Puebla cuisine, pápalo is used as a condiment on traditional
cemita sandwiches, a regional type of Mexican
torta. Pápalo was used in the Azteca era, but never as medicine, only as food. ==References==