Did you know….?
Papadzules are said to be a very ancient dish, the forerunner of modern enchiladas, even. However, it isn’t clear that this dish was actually made in pre-Hispanic times, at least in the way it is made today. First, there is a lack of comals in the archaeological record of the Yucatán, implying that the Mayans didn’t make the thin tortillas required for filling. Second, the historical record seems to indicate that the Mayans preferred making thicker tortillas cooked in ashes. These thicker tortillas, depending on how thick they were, would have been harder to fill. The modern pim (Mayan thick tortilla) can range in thickness from the height of three tortillas up to approximately half an inch.
#Achiote | Mayan Condiment |
What is “The Achiote”?
The achiote is a seed of a bush from the tropical areas of Mesoamerica. This seed is very appreciated in the cuisine for its colouring powder and for its usage as a spice or condiment. It is a basic ingredient in the preparation of numerous dishes of the Mexican cuisine as it is used to season traditional recipes like the cochinita pibil, the tacos al pastor , ball tamales and many more dishes…
The achiote paste gives to the dishes a flavour that is elaborated, strong, peppery, spicy, slightly smoky, sweetish and with nutty notes. As we have mentioned it is also a natural colorant , because all what it touches turns to a reddish color.
This recipe is typical of Yucatan, it is used in various typical Yucatecan dishes and it is has been associated as Yucatan’s flavour. Although this condiment goes further back in history as it is of Mayan origins and it was widely used in their kitchen and painting.
This paste is also known as “red recado” and in Yucatan is very easy to get it because it is sold at any stall, where they are arranged in columns and they look like little bricks