Red recado is a doughlike spice blend used in Belize and Yucatan. Annatto seed is its main ingredient.
I have a recipe using it, and I don't know where to find any. I've seen various recipes for compounding it, but since I don't know what it tastes like, it's hard to judge which of them is likely to achieve the desired flavor.
Has anyone seen it for sale in Chicagoland?
Does anyone know if there are significant differences between the Belizean version and the Yucatan version?
How similar or different might it be from achiote paste?
Where can you buy achiote paste around here?
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