October 13, 2011
The first time cilantro accosted my taste buds was several years ago when I ordered steak fajitas at Chilis. One of the sides is pico de gallo which is full of this offensive excuse for parsley. It taints the taste of anything it touches. I learned not to use the pico de gallo after that. Now, years later, I find this obnoxious herb on salads, appetizers, and meat dishes. It kills the taste of a good steak or any other meat. It overpowers a good meal because the wretched taste stays on your tongue for hours afterwards. When did this herb become so popular? I can't understand why top chefs add this ingredient to their dishes. Are they trying to hide the taste?