It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

1-¼ pounds skinless firm fish fillet (such as halibut, ling cod or red snapper), preferably in a single piece 1. Make the achiote sauce: Place garlic, onion, salt, chile powder, orange zest and ...

Cut fat off flank steak. Put in a square pan. In a blender, mix garlic, achiote, vinegar, Worcestershire sauce, orange juice, salt and pepper. Pour blended sauce over meat. Cook meat on grill until ...

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Note: The achiote paste recipe is adapted from “The Essential Cuisines of Mexico” by Diana Kennedy. Annatto seeds are available at Latino markets. Mix the spices and grind them in batches in an ...