All cilantro all the time

Although the Patient is not able to eat much he soldiered through a dinner tonight of fish in salsa verde made with tomatillos, garlic, onion, and lots of cilantro. Almost any recipe you get from a Mexican cook has some cilantro in it, if only to use up the HUGE abundance of this lovely grass/herb. At the market, when you ask for it, the vendor gives you a big bunch and usually doesn't charge. Which brings me to our eating style here vs. at home. Although we have not gotten into the desayuno (breakfast at 10 am), comida (main meal at 2 PM), cena (supper at about 8 or 9 PM) routine, we do try to cook with all local ingredients, buy what's available at a particular time in a particular market, and keep things very simple. There may be some items we can't get here but for the most part in one place or another it is available. There are things we eat here but not at home; chayote, for example, or papaya, avocados (very rarely), cactus leaf (sort of like a green pepper only sweeter). I rarely drink beer at home but love it here. I don't drink rum or tequila at home. On the other hand, we do roast chickens, eat the wonderful local pork, and eat lots of fish which is plentiful, varied, and very cheap. Today I drove over to Armeria, about 5 miles away, to check out the Friday fish market. This being Lent, people were standing four deep in front of the fish counter waiting to buy the local catch. I got two nice pieces of Marlin for 20 pesos, about $1.90. That's what I cooked in the salsa verde. It was delicious.