Often associated with Mexican cooking, achiote has a reddish-brown color that can turn any dish into a feast for the eyes
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“From my research, achiote comes from the Caribbean,” says Alejandra Kauachi, the executive chef at Mexico Lindo Cooking, a Yucatán-based culinary center that offers traditional cooking courses throughout the Riviera Maya. “The Yucatán is part of that region, but I believe it’s from the Caribbean islands. There are also references to achiote being used in Mayan texts, way before the Spanish arrival.
“In Mexico, you say achiote, people immediately think Yucatán,” says Castillo. “It’s one of the main ingredients in our cuisine. One thinks of our most popular dish: cochinita pibíl. However, achiote is also commonly used in other regions of the country like Chiapas, Tabasco, and Veracruz.” Recados, which get their name from the Spanish word recaudar , play a significant role in Yucatecan, Oaxacan, and Belizean cuisines. There are four types of traditional recados in Yucatecan cooking: black, green, escabeche“Recados are broken down with acid, usually citrus like naranja agria to bring tartness and sweetness to the mix. It’s then used to marinade fish, chicken, pork, turkey, or whatever you’d like” says Bush.
“There is a noticeable difference between homemade and store-bought,” adds Castillo. “Unfortunately, the products we are buying at the store have food coloring and flour added for volume and to cut costs. You can also spot a difference in the texture, since store-bought is usually tougher to the touch.”Many would argue that achiote is prized solely for its vibrant coloring since its flavor profile is far more subdued. But some discernible notes do pop up when achiote is at its freshest.
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