Like Gina said, there are two herbs widely prefered by us in Puerto Rico to prepare the Sofrito. The Culantro is the long green leave with a pungent flavor. It should be used sparingly. In my hometown, Ponce, they also call it Recao and in other parts of the island it is also known as Culantro. I definitely prefer the cilantro or cilantrillo, which is the chinese parsley, extensively used in Mexican, Cuban and Chinese food. The flavor is more subtle and the aroma is delicious. The people from the Canary Islands, near Spain, use it widely for sauces, and for their Mojito. The Culantro or recao is an acquired taste, and I only use it if there is no cilantrillo available.

Excuse me for not commenting before, but I was on vacation.