What Is Achiote? And How to Use It in Cooking | Eater
"This Yucatán-based culinary center, which offers traditional cooking courses throughout the Riviera Maya, foregrounds achiote as both a regional hallmark and a subject of culinary history: the executive chef points to possible Caribbean origins and Mayan uses in inks, body paint, and rituals, and emphasizes achiote’s role in Mexican adobos (including the marinade for tacos al pastor) as well as its flavor activation when combined with sour agents like bitter orange or vinegar." - Sylvio Martins
