By now, as we travel on our International Cooking Tour, we are starting to get the picture that people from different countries conquer each other and leave their mark, sometimes in a very positive way, in the food styles and sources of meats, fruits, vegetables and spices they bring with them to a new country.  One of these spices, Annato or as it is also known Achiote, has a very interesting story. Do you know how cheese, butter, chorizo and smoked fish, to name a few, get their yellow color? It’s Annato or Achiote! Continue reading →