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Perhaps the most unique cuisine in Mexico, the Yucatán Peninsula practically bathes its food in achiote, a red-orange spice derived from ground annatto seeds. The powder adds a nutty, sweet, and slight peppery aroma to its dishes, which generally have Cuban and Asian influences. One local favorite is panucho: a refried corn tortilla topped with refried black beans, pulled chicken, tomato, avocado, and pickled vegetables. It's also not uncommon to find meats cooked in banana leaves and paired with citrus fruits like bitter oranges.