the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Quick Achiote Recado

6 tablespoons achiote paste
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice

Makes about 1-1/4 cups.

Put all the ingredients in a food processor and process until mixture is free of lumps. Keeps, tightly covered, up to 5 days in the refrigerator.

La Parilla: The Mexican Grill
By Reed Hearon
Photographs by Laurie Smith
Chronicle Books, 1996
Price: $19.95, paper
ISBN: 0-8118-1034-8
Reprinted by permission


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This page modified January 2007