World Library  
Flag as Inappropriate
Email this Article

Recado rojo

Article Id: WHEBN0001584719
Reproduction Date:

Title: Recado rojo  
Author: World Heritage Encyclopedia
Language: English
Subject: Seasoning, Mexican cuisine, Cayenne pepper, Paprika, Cumin
Collection: Belizean Cuisine, Herb and Spice Mixtures, Mexican Cuisine
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Recado rojo

Recado rojo (achiote paste) ingredients

Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with the Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt.[1][2] The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.

The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales.

A similar condiment, called sazón ("seasoning"), is commonly used in the cuisine of Puerto Rico for meats and fish. It is made from annatto seeds ground with cumin, coriander, garlic powder, and salt.

References

  1. ^ McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York, NY: Scribner. p. 398.  
  2. ^ Bayless, Rick & Deann Groen (2007). Authentic Mexican: Regional Cooking from the Heart of Mexico. New York, NY: William Morrow/HarperCollins Publishers. pp. 65–67.  


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.