What Is Achiote? And How to Use It in Cooking | Eater
"Led by chef Regina Escalante Bush, this Mérida kitchen emphasizes traditional Yucatecan uses of achiote: she describes the fruit as a hairy pod whose red seeds “paint everything bright orange and deep red,” and the restaurant prepares recado rojo by grinding the seeds with spices and acid (usually bitter orange) to make marinades. The chef also highlights local seasonal traditions—such as coloring mucbipollo for Day of the Dead by heating seeds in pork lard—showing a commitment to heritage ingredients and techniques that bring vibrant color and balanced tartness to fish, meats, and masas." - Sylvio Martins
