Is it cilantro or is it coriander? Mexican chefs use the stems and leaves, which are called cilantro, as opposed to the seeds known as coriander, which are more typical of eastern cuisines. The herb was introduced to Latin American cuisine by Spanish conquistadors and was one of the first raised in the Americas. A member of the parsley family, cilantro has a citrus scent and flavor that brings a counterpoint to rich dishes or adds a refreshing twist to spicy foods, like our Pico de Gallo.