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Recado is a culinary paste historically associated with Mayan cusine. It can have a variety of colors and flavors ranging from mild to spicy, sweet, or picant. It is most commonly found throughout the Yucatán and Belize.
It can be prepared in advance and conveniently used as a marinade or rub to flavor foods, especially meat, poultry, and seafood, that can then be grilled, baked, , or broiled. Recado is also an ingredient for a number of popular Latin dishes.
Although often personalized, typical ingredients include annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, salt,Rick & Deann Groen Bayless (2025). 9780061373268, William Morrow/HarperCollins Publishers. . ISBN 9780061373268 ground with liquids such as sour orange juice or vinegar into a paste. It can even be added to masa (corn dough) to create a zesty flavor and color as in empanadas, red tamales, and chorizo.
While colorado (red) is most known, other common recados include negro (black) and verde (green). Additional variants include: recado blanco, recado mechado, and recado español.
It is commonly used when making Taco al pastor and pollo pibil.
It is used when making dishes such as carne asada and relleno negro.
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