Culinary applications
Achiote goes far beyond cochinita pibil. It’s part of the al pastor marinade, grilled meats, chicken and coastal seafood dishes.
The taqueria favorite
The taqueria’s red marinade
Achiote is part of the base of the classic red al pastor marinade, bringing color, depth and the signature look of the trompo.
Dissolve the paste and blend it into your house marinade with your own chiles and spices. The 1 kg and 20 kg formats are made for trompo and grill operations.
Recommended formats 1 kg · 20 kg
Yucatán’s signature dish
Achiote’s best-known use: pork marinated and slow-cooked in banana leaf, finished with pickled red onion.
Dissolve the paste in sour orange juice, marinate the pork and slow-cook it wrapped in banana leaves.
Recommended formats 110 g · 1 kg · 20 kg
Grill & roast
Beef and pork cuts marinated with achiote for the grill, oven or griddle, with deep color and earthy flavor.
Make a marinade with the dissolved paste and let the meat rest in it before cooking.
Recommended formats 1 kg · 20 kg
Pollo pibil & roasts
From pollo pibil to roasted and grilled chicken, achiote gives the skin a golden-red finish full of flavor.
Brush the achiote marinade over the pieces, then roast, grill or cook them in banana leaves.
Recommended formats 110 g · 1 kg
From the Gulf to the Caribbean
Whole grilled fish, shrimp and seafood with achiote: a coastal classic that earns its place on any menu.
Coat the fish or shrimp with the marinade and grill them directly or over banana leaves.
Recommended formats 110 g · 1 kg
Achiote paste dissolves in water or sour orange juice and goes straight onto the meat. From there, every kitchen adds its own signature.
See formats
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