Recado rojo or achiote paste is a popular blend of spices, originally a Maya blend. It is now strongly associated with the Mexican cuisine of Yucatan and Belizean cuisine. The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and this gives the meat or vegetables it seasons a distinctive red hue.
- McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York, NY: Scribner. p. 398. ISBN 0-684-80001-2. Retrieved 26 December 2011.
- Bayless, Rick & Deann Groen (2007). Authentic Mexican: Regional Cooking from the Heart of Mexico. New York, NY: William Morrow/HarperCollins Publishers. pp. 65–67. ISBN 0-06-137326-5. Retrieved 26 December 2011.
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