Recao vs. Cilantro: What’s the Difference?

If you’ve ever made Puerto Rican sofrito, you’ve probably encountered two herbs that are frequently confused: recao and cilantro.

They have similar flavors, are related botanically, and can sometimes substitute for one another—but in a Puerto Rican kitchen, they aren’t quite the same thing.

In fact, recao is one of the ingredients that gives traditional Puerto Rican sofrito its distinctive flavor.

So what exactly is recao, how is it different from cilantro, and where can you find it if you don’t live in Puerto Rico?

What Is Recao?

Recao is the Puerto Rican name commonly used for culantro (Eryngium foetidum), a tropical herb native to the Americas.

Depending on where you are, you may also see it called culantro, sawtooth coriander, long coriander, Mexican coriander, chadon beni, shadow beni, or ngo gai.

The plant looks very different from cilantro.

Instead of cilantro’s delicate stems and small rounded leaves, recao grows in a rosette of long, narrow green leaves with noticeably serrated edges. At first glance, it may not look related to cilantro at all.

But crush a leaf between your fingers and the connection becomes obvious.

The aroma is unmistakable.

Recao vs. Cilantro

Although the two herbs have similar flavor profiles, recao generally has a stronger, deeper and more concentrated aroma than cilantro.

Cilantro has delicate leaves and a bright, fresh flavor. It’s particularly useful when added toward the end of cooking or used fresh as a garnish.

Recao is sturdier and more assertive.

Its stronger flavor holds up particularly well in sofrito, beans, rice, soups, stews and long-cooked dishes.

That difference is important in Puerto Rican cooking.

A few leaves of recao can add considerable flavor to a pot of beans or a batch of sofrito without requiring a large bunch of herbs.

Why Is Recao Important in Puerto Rican Sofrito?

One of the best places to experience the difference between recao and cilantro is in sofrito.

Puerto Rican sofrito typically combines aromatic ingredients such as recao, ají dulce, peppers, onion, garlic and other herbs. Cilantro may also be included, depending on the cook and family recipe.

Recao contributes a particularly recognizable herbal aroma.

As with most traditional Puerto Rican recipes, however, there is no single universal sofrito recipe. One family may use considerably more recao, another may add plenty of cilantro, and another may have a completely different balance.

That’s part of what makes sofrito so personal.

Can You Substitute Cilantro for Recao?

Yes—but expect the flavor to be different.

If you cannot find recao, cilantro is usually the easiest substitute because the two share a similar aromatic character.

Because recao tends to be stronger, you may need more cilantro to achieve a similar herbal presence. Rather than relying on an exact conversion, add cilantro gradually and taste as you cook.

If you’re making Puerto Rican sofrito and have access to both herbs, try using both.

You’ll begin to recognize what recao contributes almost immediately.

Where Can You Find Recao in Puerto Rico?

In Puerto Rico, recao is relatively easy to find.

Look for it in the produce section of supermarkets, fruit and vegetable markets, farmers markets, roadside produce stands, and smaller neighborhood markets or colmados with fresh produce.

Because it grows well in Puerto Rico’s tropical climate, you may also encounter locally grown recao at agricultural markets around the island.

When shopping, don’t necessarily look for a package labeled “culantro.” In Puerto Rico, asking for recao will usually get you where you need to go.

Look for long, deep-green leaves with serrated or saw-like edges.

Finding Recao in the United States

Finding recao outside Puerto Rico can require a little more searching.

Your best options are usually Puerto Rican, Caribbean, Latin American, and some Asian supermarkets.

The name on the package can vary considerably.

Look for:

Culantro • Recao • Sawtooth Coriander • Long Coriander • Ngo Gai

Vietnamese and other Southeast Asian grocery stores can be surprisingly good places to look because culantro is also used in several Asian cuisines.

In areas with large Puerto Rican or Caribbean communities—such as Florida, New York, New Jersey, Pennsylvania, Connecticut and Massachusetts—it may be easier to find in Latin or Caribbean supermarkets.

If you still can’t find it, check local farmers markets or nurseries. Recao can also be grown at home in warm conditions.

Growing Recao at Home

If you cook Puerto Rican food frequently, growing your own recao can be worthwhile.

Recao is a tropical herb that prefers warmth, moisture and some protection from intense direct sun. In Puerto Rico it can grow very well outdoors, while gardeners in colder climates can grow it seasonally or keep it in containers that can be moved indoors.

Keeping a plant nearby means you can simply cut a few leaves whenever you’re making sofrito, beans or stew.

It doesn’t get much fresher than that.

How to Store Fresh Recao

Like cilantro, recao is best when fresh.

Once you bring it home, keep it refrigerated and protect the leaves from excessive moisture. You can wrap them loosely in a slightly damp paper towel and place them inside a container or bag.

For longer storage, another option is to incorporate the recao into a batch of homemade sofrito and freeze it in small portions.

Then the next time you start a pot of beans or rice, the hard work is already done.

The Easiest Way to Tell Them Apart

If you’re standing in the produce aisle wondering which herb you’re looking at, remember:

Cilantro has small, delicate, rounded leaves on thin stems.

Recao has long, firm leaves with distinctive sawtooth edges.

And when it comes to flavor, think of recao as cilantro’s stronger, more intensely aromatic Caribbean cousin.

Both have a place in the Puerto Rican kitchen—but if you want to understand the unmistakable aroma of traditional Puerto Rican sofrito, get to know recao.

Once you recognize its smell, you’ll start noticing it everywhere in Puerto Rican cooking.

If you have used both herbs, which do you prefer? Recao vs Cilantro?