Cilantro y perejil (1996) – IMDb
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IMDbPro
- 1996
- PG-13
- 1h 30m
IMDb RATING
6.3/10
433
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ComedyRomance
This is a comedy about couples from the same family, hit by the economic crisis in Mexico. The plot turns around the eternal question of whether it is worth it to live as a couple.This is a comedy about couples from the same family, hit by the economic crisis in Mexico. The plot turns around the eternal question of whether it is worth it to live as a couple.This is a comedy about couples from the same family, hit by the economic crisis in Mexico. The plot turns around the eternal question of whether it is worth it to live as a couple.
- Director
- Rafael Montero
- Writers
- Cecilia Pérez Grovas
- Carolina Rivera
- Stars
- Arcelia Ramírez
- Demián Bichir
- Germán Dehesa
- Awards
- 9 wins & 7 nominations
Photos12
Top cast
Arcelia Ramírez
- Susana Limón
Demián Bichir
- Carlos Rodríguez
- (as Demian Bichir)
Germán Dehesa
- Psiquiatra
Rodolfo Arias
- Enrique
Maya Mishalska
Juan Manuel Bernal
Alpha Acosta
- Nora
- (as Alpha)
Angélica Aragón
- Teresa
Alfredo Sevilla
- Rodrigo
Leticia Huijara
- Melita
Plutarco Haza
- Francisco
Mercedes Pascual
Alejandro Bichir
- Genaro
Jesús Ochoa
- Capitán
Juan Carlos Colombo
- Arizmendi
Luis Felipe Tovar
Sherlyn
- Mariana
Felipe Colombo
- Carlitos
- Director
- Rafael Montero
- Writers
- Cecilia Pérez Grovas
- Carolina Rivera
- All cast & crew
- Production, box office & more at IMDbPro
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Did you know
User reviews8
Review
Featured review
1/
10
boring story, low-quality movie
I didn’t have very high expectations when I rented this DVD, but even those expectations were not met.
The movie is about a couple that suddenly separates and somehow does not manage life after that. The husband and wife seem to have forgotten how to be independent human beings.
The main topic of the film is relationships, but there is nothing innovative or interesting in the way the story is told. On the downside, the actors deliver poor performances although some of them are actually talented (as they have proved in other movies), and the editing is a disaster. Apart from the main narrative, the movie is constantly interrupted by grainy images of the main characters blabbering some platitudes about relationships and even grainier images of a TV psychologist giving inane advice to his viewers. It is hard to develop interest in the story or the characters, and the low-quality of the aesthetic aspects of the film make it a no-go area. I honestly found this movie unbearable and cannot recommend it to anyone.
helpful•0
2
- sh_bronstein
- Nov 23, 2014
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Details
- Release date
- 1996 (Mexico)
- Country of origin
- Mexico
- Official site
- IMCINE
- Language
- Spanish
- Also known as
- A házasság sava-borsa
- Filming locations
- Mexico
- Production companies
- Constelacion Films, SA de CV
- Fondo de Fomento a la Calidad Cinematográfica
- Instituto Mexicano de Cinematografía (IMCINE)
- See more company credits at IMDbPro
Box office
Technical specs
- Runtime
1 hour 30 minutes
- Color
- Sound mix
- Stereo
- Aspect ratio
- 1.
37 : 1
- 1.
37 : 1Related news
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Aada la cebolla picada, ajo, chorizo y
disuelto
en agua), sal y pimienta al gusto. goya.com goya.com |
Add tomato juice, cilantro and parsley, 4 tsp. Sazn Goya (previously dissolved in water), salt and pepper to taste. goya.com goya.com |
|
Para preparar la
oster.com.mx oster.com.mx |
Green sauce: Wash parsley and coriander leaves. oster.in oster.in |
|
En una licuadora o procesadora de alimentos,
licuar la cebolla, el puerro, el pimiento, el ajo,
est homognea. goya.com goya.com |
In blender or food processor, process onion, leek,
goya.com goya.com |
|
Vierta el arroz o fideos,
bellargan.com bellargan.com |
Pour the rice or
bellargan.com bellargan.com |
|
El mojo rojo es parecido a la salsa de pimentn; el de ajo, adems del
spain.info spain.info |
The reddish mojo is similar to paprika sauce, while the garlic mojo has
spain.info spain.info |
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1/4 manojo entre cilantro y perejil picado goya. goya.com |
1/4 bunch of parsley/cilantro goya.com goya.com |
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Pon el arroz en una cacerola a prueba
de calor o en un
aarpsegundajuventud.org aarpsegundajuventud.org |
Place the rice in a
aarpsegundajuventud.org aarpsegundajuventud.org |
|
Aada la Pacaya, el chile Morrn, jitomate, cilantro y perejil, el chile jalapeo, hojas de laurel, pasta de tomate, Salsita [.  ..]
Chile rbol, jugo de tomate y 2 tazas de agua. goya.com goya.com |
Add pacaya, Morrn
goya.com goya.com |
|
Para preparar el Chimichurri mezcle en un
la pimienta roja. goya.com goya.com |
In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, [.  ..]
if desired. goya.com goya.com |
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1/4 manojo entre cilantro y perejil picado goya.com goya.com |
1/4 bunch cilantro/parsley goya.com goya.com |
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Incorporar el cilantro, el perejil y la menta. goya.com goya.com |
Stir in cilantro, parsley and mint. goya.com goya.com |
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1 cucharada de cilantro o perejil fresco picado goya.com goya.com |
1 tbsp. chopped, fresh cilantro or parsley goya. goya.com |
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El Mojo Verde se elabora bsicamente con los mismos ingrediente excepto con pimienta picona,
spain.info spain.info |
Green Mojo is made with basically the same ingredients, without the ‘picona’ peppers,
spain.info spain.info |
|
? de cilantro o perejil goya.com goya.com |
? bunch fresh cilantro or parsley goya.com goya.com |
|
Por lo tanto, un guiso de frijoles de la
acompaamiento agradable. winehey.com winehey.com |
So, a bean stew
course, a nice accompaniment. winehey.com winehey.com |
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Si tiene hierbas aromticas frescas, como cilantro o perejil, para guardarlas corte el extremo de la raz de las plantas y colquelas dentro de un vaso alto con […] agua y un poco de azcar. silvex.pt silvex.pt |
If you need to store fresh aromatic herbs such as coriander or parsley, cut off the stem ends and place them in a tall glass filled with water and with a little [.  ..]
bit of sugar. silvex.pt silvex.pt |
|
Para el relleno: 4 pichones, 1 kg de cebollas, 100 g
de mantequilla, 100 g de azcar, 250 g de
tourismus-in-marokko.de tourismus-in-marokko.de |
For the stuffing: 4 pigeons, 1kg of onions, 100g of
butter, 100g of powdered sugar, 250g of almonds, 6
tourismus-in-marokko.de tourismus-in-marokko.de |
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Aada la
goya.com goya.com |
Add onion, tomatoes, cilantro or parsley, serrano peppers, vinegar, lemon, and salsita habanera. goya.com goya.com |
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Estas incluyen el ans, cardamomo,
vnacarenewengland.org vnacarenewengland.org |
These include anise, caraway ,
vnacarenewengland.org vnacarenewengland. |
|
La planta de cilantro se parece a la de perejil por la forma y el gusto, con […] diferencias sutiles. thierrypszonka.com thierrypszonka.com |
The coriander plant close to parsley by the form and the taste with a difference subtle. thierrypszonka.com thierrypszonka.com |
|
Saque la hoja de laurel y cubra cada porcin con un poco de cilantro o perejil picado fresco, si […] lo desea. espanol.journeyforcontrol. espanol.journeyforcontrol.com |
Remove the bay leaf, and top each serving with a fresh chopped cilantro or parsley, if desired. journeyforcontrol.com journeyforcontrol.com |
| Perejil o cilantro picado para adornar (opcional)
sivananda.eu sivananda.eu |
chopped parsley or coriander, to garnish (optional) sivananda.eu sivananda.eu |
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En 1995, se filma su primer guin de
Rafael Montero. moreliafilmfest.com.mx moreliafilmfest.com.mx |
In 1995, her first feature length screenplay, Recipes
into a film directed by Rafael Montero. moreliafilmfest.com.mx moreliafilmfest.com.mx |
| Cilantro fresco y perejil es picado finamente despus de ser molido y lavado, luego es combinado con vinagre.
especiesexoticas.com especiesexoticas.com |
Fresh coriander and parsley are chopped into fine pieces after being graded and washed, and then are blended […] with vinegar. especiesexoticas.com especiesexoticas.com |
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Aderezar con tamari o sal marina y servir con perejil o cilantro picado sivananda. sivananda.eu |
4) Season with
sivananda.eu sivananda.eu |
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Condimentar el
picados. espiritu-de-argentina.com espiritu-de-argentina.com |
Season the
espiritu-de-argentina.com espiritu-de-argentina.com |
|
Por consiguiente, las hortalizas de hoja verde incluyen, entre otras, todas las
variedades de lechuga, espinaca, col, endibia,
codexalimentarius.net codexalimentarius.net |
Thus, leafy vegetables include but are not limited to all varieties of
lettuce, spinach, cabbage, chicory, endive and
codexalimentarius.net codexalimentarius.net |
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Remueva del fuego y aada el perejil o cilantro, nueces y bulgur. 
youngwomenshealth.org youngwomenshealth.org |
Remove from heat and add parsley or cilantro, pepper, and grain. youngwomenshealth.org youngwomenshealth.org |
|
Adorne con
goya.com goya.com |
Garnish with parsley and lemon wedges. goya.com goya.com |
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Ademas del delicioso y altamente recomendado ceviche jengibre que
yo me devore, usted encontrara en ceviche verde
chipotle y pimienta roja asada; y para los que
les gusta lo puro, hay por su puerto el clasico Ceviche Peruano. mygringoguide.com mygringoguide.com |
Apart from the delicious and highly recommended Ginger Ceviche that I
devoured, you will find a
with chipotle and roasted red peppers; and for you purists, there is of
course the classic Peruvian Ceviche. mygringoguide.net mygringoguide.net |
..]
..]
com
com
..]
org
com
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eu
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Cilantro – ABC gardener
Contents
- Cultivation of coriander
- Application of coriander
- In cooking
- In medicine
Cilantro or coriander has been known since ancient times.
The seeds of this plant were found in the tombs of the Egyptian pharaohs, and in the Bible, manna is compared with coriander seed: “And the house of Israel called the name of that bread: manna; she was like a coriander seed, white, and tasted like a cake with honey.0016 . (Ex.16:31)
Coriander is an annual plant of the celery family with tall (80–120 cm) and branched stems ending in umbrellas. The flowers are small, pale pink. The fruits are spherical, two-seeded.
Interesting! Russian name for coriander klopovnik is essentially a tracing paper from the Greek name, since κόρις means “bug” in Greek. This plant received such an unflattering name because of the specific smell of young greens and unripe fruits, due to the presence of decyl aldehyde in them. It volatilizes or is neutralized by other substances over time when cilantro is mixed with other spices.
Growing coriander
Coriander is cold-resistant and can even survive frosts, so it is easy to grow it in central Russia, even in open ground.
The soil he needs is light, sandy and loamy, with a neutral or slightly alkaline reaction of the environment. In open ground, coriander is sown at the end of April. In greenhouses, this can be done earlier – already in February-March. At an air temperature of + 8–10 ° C, the first shoots appear after 12–18 days, and flower stalks form already 40 days after germination.
The next sowing can be done in May-June, but then the peduncles will appear already 20 days after germination, but there will be fewer leaves. The third sowing is usually carried out in July-August, but in this case the flower stalks will have to wait longer. During the periods of the greatest duration of the day, i.e. from mid-June to mid-July is the optimal time for growing coriander for seeds. With a shorter daylight hours, the development of the plant slows down, which contributes to the growth of greenery. It follows that the earliest and latest crops are best used to obtain greenery.
Greens must be cut before the bud stage.
Dry cilantro leaves in the simplest way – spreading out in one layer under a canopy. Store dry leaves in tightly closed jars. When harvesting for seeds, flower stalks, on which there should be at least 60% of browned fruits, are cut with umbrellas, tied in bunches and dried under a canopy or in a well-ventilated room. After 4–7 days, they are threshed and the seeds are dried. Full ripening of seeds from the moment of cutting the umbrellas lasts up to 4 months (as seed). Coriander seeds are stored in paper or canvas bags in a dry, cool, ventilated place.
Seeds are sown in rows, in small plots, seed consumption is 2.5 g of seeds per 1 square meter. Sowing depth: 1.5–2.5 cm. Mineral fertilizers and compost are best added before sowing. Plant care is normal: if necessary, you need to loosen and water the soil, as well as weed weeds.
Use of coriander
Cooking
Fresh coriander greens can be used all summer long as a seasoning for meat and vegetable dishes, sauces and added to salads.
Mature seeds are used as a spice in the preservation of meat products, for marinades and confectionery. Coriander seeds, as well as cumin, anise, fennel seeds are widely used in baking bread. Coriander is also used to flavor alcohol, such as liqueurs.
Coriander greens are most often used in Caucasian cuisine: Abkhaz adjika, satsebeli and tkemali sauces, kharcho soup, lyulya-kebab, Azerbaijani shish kebab and Georgian lobio simply cannot exist without it. In the Mediterranean, Central Asian and Chinese, seeds are preferred. Russian cuisine, which has absorbed the best recipes from the West and the East, uses all the coriander. Is it possible to imagine the famous Borodino bread without coriander grains? Without coriander, there is no classic Baltic sprat in canned food. Coriander is indispensable in the popular Indian curry seasoning, and in most spice mixtures under the general name “masala”.
In medicine
Coriander is useful for the functioning of the cardiovascular system and the entire digestive tract.
It has choleretic, antiseptic, analgesic properties for stomach ulcers and gastritis. Cilantro improves appetite and improves intestinal motility. Adding coriander to tinctures and liqueurs removes the alcohol smell. With cilantro, any food is absorbed more easily, digested faster, without leaving a feeling of heaviness. It is no coincidence that in the Caucasus, where people like to eat meat, cilantro must be added either on its own or as part of sauces for any meat dishes.
Coriander leaves, flowers and fruits (seeds) are used in traditional medicine. Any preparations of this plant have a fairly strong carminative, diaphoretic, choleretic, diuretic and analgesic properties. They contribute to the normalization of the gastrointestinal tract. Coriander is often used as an antihemorrhoid and laxative, as well as for gastritis and stomach ulcers, kidney stones. Coriander lowers blood sugar levels.
Tea with the addition of dried coriander leaves or seeds soothes, relieves feelings of fear and irritability.
It also improves memory and stimulates creativity.
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catIsShown({ humanName: ‘природа’ })” data-human-name=”природа”> Nature
My friend’s husband was furiously pulling overgrown cilantro bushes from the garden yesterday. At the same time, he spoke very indecently about this “bugger”. In general, he is not the only one who dislikes the aroma of unripe cilantro fruits, the very ones that, after ripening, we call coriander.
In general, coriander ( Coriándrum sátivum) is the real botanical name of a spicy-tasting plant, which was called cilantro in the countries of the Caucasus region. In our everyday life, it is the seeds that we call coriander, and young greens – cilantro. And the more our cuisine becomes international, the more often we use this plant, because this greenery is popular not only in the Caucasus, but also in the countries of East and Central Asia.
This is not green caviar, but green coriander
This is how once European culture (and coriander comes from the Mediterranean and was popular in European cuisine), having penetrated into Asia and won the tastes of the local population, then returned to us in countless recipes of Asian and Caucasian cuisine.
In our country, coriander began to grow only about 200 years ago, having imported seeds from Spain.
Coriander greens are seasoned with soups, meat and fish dishes, salads and sandwiches are ennobled. Cilantro is good for pickling vegetables and making sauces. Seeds are used in baking bread, producing sausages and canned meat, spicy mixtures such as adjika, suneli hops, curry, in home canning and pickling vegetables.
Coriander – dry seeds
Coriander is valued for its high content of vitamin C (by the way, there is more of it in greens than in lemons!), it also contains potassium salts, carotene, rutin, vitamins B1 and B2. But the most valuable is the essential oil, which combines notes of aromas of lily of the valley, lemon and geranium.
The popularity of cilantro is also supported by the precocity of this crop: in a season, even in Central Russia, you can grow up to 10 crops, sowing seeds every 2 weeks, at least from two crops you can collect seeds.
From the moment of sowing to the harvest of young greens, a maximum of 35 days pass, and the seeds ripen 80-100 days after germination. However, even this simple cold-resistant and early ripening culture has its own secrets. To be successful, you need fresh seeds, stimulation of germination and a well-lit place to plant. But even on a winter windowsill in a tiny pot, you can grow a bunch of cilantro!
However, I’m talking about something else. I’m talking about a neighbor who mercilessly threw flowering and fruiting coriander bushes into the compost. In vain he did it.
Yes, the greenery of such plants is no longer very edible. But you can and should add flowers and green seeds to salads and cold soups. Believe me, it will enrich the taste of the dish. Unless you are too sensitive and do not like the aroma of green seeds.
I strongly advise you to make a salad of tomatoes with olive oil and coriander flowers – delicious and looks exquisite.
You can also make a very tasty and healthy preparation – pickle green coriander seeds.
And this will only require patience. Because you must first cut the umbrellas with seeds from the plants, and then gently with your fingers, trying not to crush, separate the seeds from the twigs. Then rinse on a sieve, dry. Put in dry, clean jars and sprinkle with salt. I have 2 teaspoons of salt without a slide for a 200 ml jar. Close the lid and shake well to mix the salt with the seeds. The jar can then be stored in a cold pantry or refrigerator.
Salted coriander
I use this seasoning in meat and fish dishes, bean and lentil dishes, I add it to the breading when frying chicken and oily fish. My household doesn’t like the flavor of green coriander, but why do they like it when I add such seeds to beef stew and vegetable saute. Is it possible to cook a real tkemali without coriander seeds! I always add salty ones. The aroma of salted fruits is no longer as intense as fresh and not as tart as mature dry seeds. True, it is better to add them to the dish at the very end of cooking.