guacamole

sixxpoint

^Maybe in a' la cart cafes, but in a fine dining restaurant, most of the menu items are pre-prepared in bulk so that cooking on the line more fluid and fast. If a restaurant regularly received special requests to remove specific ingredients from recipes that we prepped to feed 30-50 people at a time, then they would get no where and close within a week.

However, your guacamole however could be prepared on spot without cilantro. But I urge you and others (in general) to not completely dismiss a food because you had one or two bad experiences with it. You really can't call yourself a Foodie if that is a common theme for you.

JustinAnimal

Hey, let's all argue.

On another note, oregano sounds like blasphemy. Of course, now I'll have to try it. I do love Mexican oregano in my fajitas marinade. That said, I'm not professional chef, just someone who cooks what he likes.

tlharin

It's a legitimate phenomenon that cilantro tastes like soap to some people: it's genetic, not anyone having unrefined taste, having not tried it "properly," etc. It's genetic, just like the ability to detect that distinctive smell in one's urine after consuming asparagus--some can smell it, some can't, either way it can't be controlled or learned and there's no sense trying to convince someone they're somehow just not eating cilantro correctly. Just be glad you're not one of those group and you get to enjoy it.

...also, I heretically believe that guacamole is most glorious with the non-traditional mixing of just avocados, fresh lemon juice, lots of garlic, and a generous amount of salt.