Serious Eats - seriouseats.com

@loosyjean - I don't know what they do in your family, but over here... YELLING AT PEOPLE IS CONSIDERED BAD FORM!!!

Scientists have proven that certain people possess the genetic predisposition to be able to taste cilantro in its true form. They say that the people who taste "soap" lack the taste buds that others possess. This may be true, but as a professional chef I have come to understand that it's more simple than that. I have made many meals that featured a good amount of cilantro, feeding people who hate the ingredient, and I didn't necessarily make them love it, but they enjoyed it and weren't bothered by it as much as they had been in the past.

Don't think of cilantro like other ingredients. Chicken, strawberries, pork, potato, etc. are very versatile ingredients that are easy to prepare. Cilantro is simply less versatile and requires advanced culinary techniques in order to harness great flavor. Cilantro, like hot chiles, is a very unique ingredient that, if not utilized correctly, can be overwhelming and unenjoyable on most palates. However, it can add a ton of flavor when used fresh in appropriate ratios, chopped properly so as to not bruise the leaves and release too much of the oils, and when it's incorporated with ingredients that naturally pair well, such as tomato, onion, chile, oil, salt, and avocado to name a few.

Try not to wash cilantro; if it is sandy, just wipe it off since water will wash away the natural flavor. However, this may be unavoidable in some supermarkets where it can be covered with dirt. Ninety percent of the plant is grown for its seed (coriander) and not for its leaves. I grow my own "Cilantro Santo" in my home and it's perfect. This variety is different from the rest in that it produces more leaves and better flavor. Another huge factor that can spoil the flavor of cilantro is the type of fertilizer used. Too much nitrogen will give an unpleasant taste to the herb. Too much humidity and heat in the growth stage will also damage the flavor. Hope this changed some of your minds.

P.S. - Mexican fare has closer ties to Carribean and Asian cuisine than it does with Indian.