I went to the Festival Latino a few years ago; it was lunchtime, and nothing was really going on, but I strolled around and ate some tacos and drank some tamarind-flavored water, and I never wrote about it. The best taco I had there, and it was amazing, was from La Michoacana. When I got to work, I asked my friend Elberto his opinion (Elberto, aside from being Mexican, makes some amazing tamales) and he told me it's the best Mexican around.
I know this completely flies in the face of reason, but cilantro doesn't bother me when used in Mexican cooking. I don't know if it's the spice in the meat, the lime, the heat, or what, but when I eat Mexican food, the cilantro seems as though it belongs there. Otherwise, I can't stand it. Who knows the chemistry behind that.