It is at the same time earthy, yet bright with it's rich combination of achiote, coriander, cumin, allspices, Mexican oregano, sea salt, black pepper, garlic, cinnamon, lemon peel and cloves. I love to use it on pork chops, tenderloin, or pork roast. If you research this Mexican original from the Yucatan region, you'll find some fun ways of preparing with pork wrapped in banana leaves, richly coated in the Recado Rojo blend.
Since I don't usually have banana leaves handy, I've improvised a bit on the traditional to make it my own way, and cook it right on the grill.
Check out my new favorite: Recado Rojo Grilled Pork Chops.