Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.
The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales. It may also be an ingredient when making tacos al pastor or chorizo.
Recado negrois made in Maya regions: Yucatan Mexico, Guatemala and Honduras.
Recado negro is made with burned dried poblano chile peppers, toasted black peppercorns, allspice, cumin, cloves, and achiote, charred tortillas, onion and garlic, sour orange juice, garlic, oregano and salt.
Recado variants include: recado blanco, recado mechado, and recado español.