USES: This orange-red seed with a hard-to-describe earthy flavor is a primary spice in the Yucatan section of Mexico, especially for pork and chicken, but in many other savory dishes as well.
FINDING: Mexican, Caribbean and other Latin American groceries, well-stocked groceries and via the internet.
CHOOSING: Intensely colored seeds have more flavor than pale ones.
STORING: Dark, cool, dry place for up to a year.
Other Name: Annatto
- Achiote-Roasted Pork with Pickled Red Onions
- Cochinita Pibil on the Grill
- Slow-Cooked Achiote Pork
- Grilled Pork Tacos, Pastor Style
- Achiote Seared Shrimp with Quick Habanero Pickled Onions
- Slow-Roasted Yucatecan Pig in a Pit
- Short Ribs Kabik
- Yucatecan “Pudding” Tamales with Achiote and Chicken
- Cochinita Pibil