Also known as recado rojo, this Latin ingredient is used in Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. It gets its red-orange color from the seeds of the achiote tree, which is native to tropical regions in Mexico and Brazil.

If you can't find it at the store, use this easy recipe to make your own stand-in spice blend at home.

Try it in Richard Blais' Tacos Al Pastor Pork & Pineapple Skewers.


  • 2 teaspoons paprika
  • ½ tablespoon white vinegar
  • ¼ teaspoon dried oregano
  • 1 small garlic clove, minced
  • ⅛ teaspoon ground cumin


Serves: Makes about 1 tablespoon


In a small mixing bowl, stir ingredients until smooth.