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, mampuritu and pápaloquelite.
Despite the name "Bolivian coriander", 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 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.

One study claims that pápalo exhibits some health benefits such as lowering cholesterol, lowering blood pressure, and aiding digestion.
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, mampuritu and pápaloquelite. Despite the name "Bolivian coriander", 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 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.
One study claims that pápalo exhibits some health benefits such as lowering cholesterol, lowering blood pressure, and aiding digestion.
Porophyllum ruderale