Cilantro (Coriandrum sativum) must have been an important culinary herb for the Spanish who brought it to Mexico. But oddly enough, since then Spanish cooks have lost all interest in cilantro, while we remain extremely fond of it. It blends well with chiles, tomatoes, and many of our favorite seasonings. You will find it in some groceries and even supermarkets as “Chinese parsley” or “fresh coriander.” In Cuban and other Latin American markets it may be called culantro, culantrillo, or cilantrillo.
