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Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses.