Orchidguy wrote:
> it is more commonly used in Cuban or Puerto Rican dishes, and used widley in
> Carribbean cookery.
> Bright Days & Good eats !
> Todd
> "Chucky" > wrote in message
> ink.net...
>
>>What exactly is achiote other than ground annatto seed? I picked up a
>
> packet
>
>>at my Mexican meat market and while it seems to smell somewhat like
>
> American
>
>>barbecue sauce, when I used it it did not seem to taste the same.
>>
>>I'm only familiar with annatto as a coloring ingredient in American food,
>
> I
>
>>can't recall seeing it being used for flavoring. I mixed my achiote with
>
> a
>
>>bit of vinegar and it stunk to high heaven, but the package also suggested
>>I mix it with olive oil. I live on the Mexican border and in my
>
> experience
>
>>I cannot remember eating Mexican food with achiote in it, so it might be
>>something more common in the interior.
>>
>
>
>

Apologies for jumping in here, but if the OP lives in the San Diego or
Imperial Country-Baja region, you can find several restaurants that use
achiote. Don't know where his border region in, but it is not Baja.

Of course, he would have to go to those places that use schiote to find
it in use. Corner taco carts wouldn't suffice. ;->


jim