Comments on: A taste of Yucatan

By: Grilled Adobo Chicken (Pollo Adobado) : Andrea Meyers

Grilled Adobo Chicken (Pollo Adobado) : Andrea Meyers — Tue, 29 Sep 2009 19:57:50 +0000

[...] What’s Cooking? – Chicken Legs in Achiote Sauce [...]

By: Heather

Heather — Fri, 25 Jan 2008 23:12:36 +0000

Hi Ben! Mucho gusto!

I have a small jar of annato seeds that I use to make oil for frying steak (when I make carne asada tacos), but I didn’t know it was the base for achiote! I’m really excited to try your recipe.

By: JennDZ_The Leftover Queen

JennDZ_The Leftover Queen — Fri, 25 Jan 2008 15:26:14 +0000

Somehow, I missed this post…I just had annato for the first time this week. There is this great little mexican place, called Casa Maya in St. Augustine – this is the real deal – I didn’t recognize most of the dishes on the menu. Always a good sign – AND it was the first time Roberto had Mexican food that he liked (he apparently is not fond of the Americanized stuff). I was so happy!

By: Ben

Ben — Thu, 17 Jan 2008 22:01:42 +0000

I agree that pork has a stronger taste and it goes better with achiote. I will have to make that soon. I really miss cochinita pibil. I haven’t eaten it in a couple of years.

By: Ben

Ben — Thu, 17 Jan 2008 22:00:22 +0000

Emiline,

Yes, Yucatan chicken sounds alright. And learning about other countries’ cuisines is always that I love to do. It’s been a nice experience learning about American cuisine. When I am rich I want to travel the world trying the original cuisine of every country. Hehehe