Recado Rojo is a vibrant, flavorful spice blend that originates from the Yucatán Peninsula in Mexico. It is a key ingredient in many traditional Mexican dishes, particularly in the Yucatecan and Mayan culinary traditions. The blend is characterized by its striking red color, which comes from annatto seeds (achiote), and its complex, earthy flavor that combines a variety of spices.
The main ingredient in Recado Rojo is annatto, which imparts both its bright red color and a slightly peppery, earthy flavor with hints of nutmeg and pepper. In addition to annatto seeds, Recado Rojo typically contains garlic, oregano, cumin, clove, cinnamon, black pepper, and vinegar. Some versions may also include allspice, coriander, and even citrus juice for an extra layer of flavor. The spices are finely ground together, often mixed with vinegar or citrus juice to form a thick paste, which can then be stored or diluted with water or broth for use in recipes.
Recado Rojo has a deep, robust flavor that is earthy, smoky, and slightly tangy, with a touch of sweetness from the spices. This makes it a versatile seasoning that is particularly well-suited for marinating and seasoning meats, especially pork, chicken, and fish. One of the most famous dishes made with Recado Rojo is Cochinita Pibil, a slow-roasted pork dish from the Yucatán, where the pork is marinated in the spice paste, wrapped in banana leaves, and cooked until tender. The paste gives the pork its signature reddish hue and infuses it with a rich, aromatic flavor.
In addition to Cochinita Pibil, Recado Rojo is used in a variety of dishes, including pollo pibil (chicken), tikin xic (fish marinated in the paste and wrapped in banana leaves), and as a seasoning for tamales, rice, and stews. It can also be used to make flavorful sauces or as a base for soups.