“Recado” by Magefesa USA



  • 6 – 8 Garlic cloves
  • 6 – 8 Dioica peppercorns
  • 10 – 12 Black peppercorns
  • 2 – 4 Cloves
  • ¼ Cinnamon stick
  • 1tsp. Cumin seeds
  • 1tsp. Dried oregano
  • 1 tsp. Cilantro seeds
  • Thick marine salt
  • White wine vinegar
  • Bitter orange juice


Place the flat side of the knife on the cloves and push down slightly, there is no need to peel them. Brown the garlic cloves lightly on a MGF Delicia/Sabor roaster for 4 or 5 minutes. Stir in the rest of spices and aromatic herbs, roast quickly to enhance aromas. Peel the garlic cloves and blend the roasted ingredients in a MGF Mixto blender. Meanwhile, add the white vinegar gently until you get a dense texture. If the recado is not going to be used immediately, store it in the fridge in a hermetically sealed container. When using the recado, calculate the necessary quantity and dissolve it in bitter orange juice, until obtaining the consistency of a marinade depending on the intended use.

“Recado” (or “Recaudo” in some areas) is the name given to the different seasoning mixes used to add flavor to stews, meats, poultry, and fish. In the southern states of Mexico, like in the State of Yucatan, the recados are usually sold at the markets, with some of them made for specific purposes. If you have not the chance to visit such markets, find below our homemade recipe.


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