Cochinita and annatto

  • November 12, 2026
Reading Time: < 1 minute

A classic of Yucatan cooking, the scrumptious cochinita is, in its origin, pork slow-roasted in banana leaf.

The flavour, in the classic preparation, is derived from the pork spending a good amount of time marinating in annatto and orange. The former is an orange-red ingredient derived from the seeds of the achiote tree found in the tropical Americas.

Aside from the colour, annatto may also deliver sweetish yet peppery flavour. Annatto is made by grinding the seeds to a paste.



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