When I was in college, I could eat mexican because it wasn't all full of cilantro. Now there are places where the only thing that isn't pre-mixed with cilantro is, sometimes, the lettuce. I've never liked chinese parsley, as it was called when I first met it, so it isn't that I didn't used to be sensitive to it. It really didn't used to be in mexican food in the US. Only since the 90's, really, since in 1987 I was all across the southwest without running into it. Shame.

Also I do have to say that the 4-alarm brand of chili kit makes some excellent chili if you don't have all the fun ingredients.