Recado rojo
Recado is a culinary paste historically associated with Mayan cusine. It can have a variety of colors and flavors ranging from mild to spicy, sweet, or picant. It is most commonly found throughout the Yucatán and Belize.[1][2][3]
It can be prepared in advance[1] and conveniently used as a marinade or rub to flavor foods, especially meat, poultry, and seafood, that can then be grilled, baked, barbecued, or broiled. Recado is also an ingredient for a number of popular Latin dishes.[4][2]
Although often personalized, typical ingredients include annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, salt,[5][6][7] ground with liquids such as sour orange juice or vinegar into a paste.[8][9] It can even be added to masa (corn dough) to create a zesty flavor and color as in empanadas, red tamales, and chorizo.[10]
While colorado (red) is most known, other common recados include negro (black) and verde (green). Additional variants include: recado blanco, recado mechado, and recado español.[3]
Recado rojo (red paste)
Recado rojo, also called recado colorado, has a distinctive red-orange color that derives from ground annatto (achiote) seed.
It is commonly used when making tacos al pastor[4] and pollo pibil.[9]
Recado negro (Black paste)
Recado negro is a shiny black color due to the char resulting from burnt chilies and other toasted ingredients which create a smoky flavor profile.[1]
It is used when making dishes such as carne asada[1] and relleno negro.[11][6]
References
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