Well ladies and gentlemen, I’ve said it before and I’ll say it again.

Sometimes you just gotta throw caution to the wind and opt for the avocado enchiladas when you had every intention of ordering the grilled chicken fajita salad.

Man alive, those things were good.

Care to guess how good they were?

It’s four days later, and I’m sitting here Blogging America Great about those avocado enchiladas while consuming a bowl of the store brand version of Hamburger Helper.

That’s how good they were.

Now it’s not very often that I come here to internet to offer up an opinion about the vittles I’ve consumed.  Today is no exception.

It was something the waiter asked me when I ordered my meal the other night, sans rice and beans.  “Are you okay with the cilantro on top of your enchiladas?”

To which I responded in the affirmative in accordance with Texan protocol.  “Yup.”

Now ideally, that may come off as a strange question about the garnishment on one’s entrée.  If, however, you’re familiar with the trajectory through the Overton Window that cilantro has taken in recent years, then you may have a pretty good idea of why I was asked that question.

You see, ladies and gentlemen, science tells us that a certain percentage of the non-cilantro consuming public are genetically predisposed to have increased sensitivity within their olfactory-receptor genes to the soapy-flavored aldehydes found in cilantro leaves.

That’s right y’all. 

These people dislike cilantro because it tastes like soap to them.

I, of course, have a different thought on the matter.

I would suggested that the segment of people in the non-cilantro consuming public don’t eat cilantro because it tastes like soap to them.

Instead, I would suggest that the don’t eat cilantro because they don’t like the taste of soap.