. . the Spanish took Cilantro to the Canary Islands, Mexico, Central and South America, and the Philippines - before converting to Parsley. Cilantro is still the number one herb in those countries.

So, to fake "authenticity", you have to include Cilantro.

Many years ago my mother was amazed to see Indian people at Sunland Produce stuffing a couple of bags with Cilantro (which she didn't use as far as I know). Of course, for many uses you need quite a bundle of Cilantro, because it's thin and chops down to rather little.

Fortunately, except for some appearance critical uses, you can use a lot of the stems, which actually improves the overall taste. This was just recently "discovered" by "America's Test Kitchen". Of course, they have "discovered" other things I have been using for decades.

For Thai sauces and such, we can't get Cilantro Roots here, so we have to use the thicker stems as a "not quite right" substitute.