By Mandy Simon
The Wall Street Journal had an interesting article the other week on the strong feelings surrounding cilantro (though I’m not really sure why this herb seems to inspire both advocates and adversaries to write haikus). I come down firmly on the anti-cilantro side of things (and I’m in pretty good company ). To me, it tastes like someone has sprinkled my meal with dishwasher soap flakes. To quote a friend: “Cilantro is the Devil’s weed.”
Like most cilantro haters, I’m pretty vocal about it. I even have a very sweet boyfriend of a friend who voluntarily makes me separate cilantro-free servings of his famous guacamole and ceviche. (I should note that when my own sweet boyfriend is cooking, he keeps my life as cilantro-free as possible even though he’s a fan himself.)
I like to think I’m fairly reasonable about this. I mean, I’ll suck it up and be polite if I’m eating at someone else’s home and I’m not going to make a friend turn around and return take-out over it. But, listen, a little piece of that evil green can throw off the entire flavor of a dish and no one should have to suffer through that.
In the interest of compromise in this bruising battle, I believe there is an “everyone wins” middle ground. I advocate for a rough chop. Or just lay the cilantro on top like I ordered some Tom Yum and forgot to tell you I hate that stuff, ok? Large pieces of cilantro are easy-to-pick-out pieces and easy-to-pick-out pieces mean I can eat my meal with my cilantro-loving friends in peace.
Where do you fall in the epic battle over cilantro?