April 17, 2006
I first ran across cilantro when trying a spring roll at a Vietnamese place in 1990. Up until then, I had lived a wonderful cilantro-free existence.
By 1995, it seemed I could no longer order a bowl of charro beans or simply enjoy chips and hot sauce without the squalid sprout rearing its nasty soap-tasting head.
These days, the herb du jour has become so prevalent that I consider ordering my cheeseburger "with swiss and without cilantro, please."
I'm not above claiming allergies to get the foul floret stricken from my entree.