Recado rojo

Recado rojo, also known as achiote paste, is a cherished spice blend in Mexican and Belizean cuisines, particularly in regions like Yucatán and Oaxaca. This flavorful mix typically includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. Annatto seeds impart the blend's distinctive red color, imbuing dishes with a vibrant red-orange hue.

To use the paste, it is usually mixed with lemon juice, water, oil, or vinegar to create a marinade for meats, or it is applied directly as a rub. Once seasoned, the meat can be grilled, baked, barbecued, or broiled. Recado rojo also enhances corn dough, enriching the flavor and color of dishes like empanadas and red tamales. It is a standout ingredient in recipes for tacos al pastor and chorizo as well.

In Puerto Rican cuisine, a similar seasoning called sazón is used to flavor meats and fish. Sazón is made by grinding annatto seeds with cumin, coriander seeds, garlic powder, and salt.