Achiote

Achiote is the seasoning that makes Cochinita Pibil orange. Also called annatto or roucou in the Caribbean islands, achuete in the Philippines and urucul by the indigenous people in the Amazon area.

It is a frequent ingredient in Mexican cuisine, especially in the Yucatan Peninsula, where Chichen Itza is located, the most famous Mayan city in the world and the second most visited archaeological site in Mexico.

One of the most representative Mexican dishes made with achiote is the cochinita pibil, in addition to having crossed borders, since it is reputed to be one of the star dishes in Mexican food restaurants abroad.

Used since pre-Columbian times, the natives of the Caribbean added annatto to their dishes for flavor and color.

Legend has it that Quetzalcóatl provided the Toltecs with cocoa beans, the fruit of which was consumed and mixed with honey or flowers, allspice, achiote, acuyo or holy grass were added and also pinole.

They also used it in cosmetics, as a fabric dye, to dye their body and face, and insect repellent. They are currently taking advantage of it in the food, cosmetic and as a natural dye for handicrafts and garments.

Achiote is extracted from the seeds of the shrub also called achiote (botanical name Bixa orellana). It is native to the tropics of the Americas, and the Spanish brought the tree to Southeast Asia in the 17th century, where it is now a common food ingredient. It is also produced in India and West Africa.

For cooking, you can find it in markets and establishments in Mexico, and it is sold in several ways: ground, the seeds, as pasta or diluted in cooking oil or lard.

The most famous recipes are for pork, chicken, fish, and it is also used for the cecina enchilada, adobos, tamales and the effervescent and seductive red of the tacos al pastor.

In Mexico it is most commonly used in pasta, its color is so intense that it is used as a natural coloring for butters, cheeses and other products.

It combines perfectly in the kitchen with coriander, orange, oregano, garlic, cumin and "all spice", among others.

Tacos al Pastor could be classified as the most eaten tacos in Mexico, such is their popularity that in July 2019 they were chosen as the best food in the world according to an internet site whose objective is to show what is eaten at each point in the world. 

Among the most emblematic crafts of the Yucatan region is the filigree. There are a large number of artisans who work with this goldsmithing technique. In Yucatan, Félix Ramos Acosta stands out, who usually makes large-format pieces such as this ship called “Galeón”.

The typical costumes of the region where the achiote originates from are an important part of the traditional Mexican clothing, these clothes were born as a result of the mixture between the tradition and custom of the natives and the European.