Comments on: Papalo Scallops & Corn

By: Hoa Nguyen

Hoa Nguyen — Sat, 19 Sep 2009 17:13:24 +0000

Now I want scallops for dinner.

Thank you for the recipe that includes Papalo. I’m sure I could probably find some in Austin.

By: Janet Majure

Janet Majure — Thu, 17 Sep 2009 12:36:23 +0000

Yes, thanks for the link, Victoria, and thanks for stopping by, Nicole. Your dish sounds terrific. My suspicion remains that hot peppers–even mildly hot–are the key to papalo tasting good and not overwhelming.

By: Nicole Peyrafitte

Nicole Peyrafitte — Thu, 17 Sep 2009 02:31:12 +0000

To me papalo tastes like nothing else. That is what so special about it. A true “original” taste; and I don’t say that lightly.
Thanks you for that link, it is an interesting blog.
Merci et à bientot Victoria!

By: Victoria Barlow

Victoria Barlow — Thu, 17 Sep 2009 01:30:51 +0000

Dear Nicole,

Ah scallops! What a mouth watering looking dish! What is the taste of the papalo? Is it like basil? Is it pepperminty? Is it more savory like oregano? so curious. Looked it up and this sounds like it might be accurate:
“a pungent cross between Cilantro and watercress”.

http://foodperson.com/2008/07/25/papalo-power/

By: Nicole Peyrafitte

Nicole Peyrafitte — Wed, 16 Sep 2009 18:34:32 +0000

Ah! mais oui biensur Anne. Thank you so much!

By: Anne Byrd

Anne Byrd — Wed, 16 Sep 2009 17:57:30 +0000

Nicole, this looks amazing! Maybe guarachas are the same thing as huaraches? The food vendors at the Red Hook ball fields have great ones.

Looks like this:
http://www.seriouseats.com/2008/08/huaraches-dona-chio-chicago-illinois-maxwell-market.html

And I’m sure you know the Red Hook ball fields, but: http://www.redhookfoodvendors.com/Home.html