Recado negro is a traditional spice paste from the Yucatán region of Mexico, notable for its dark color and complex, smoky flavor. It is made by charring dried chiles (typically chile ancho and chile pasilla) until nearly black, then blending them with ingredients such as toasted spices, garlic, onion, achiote, cloves, cinnamon, oregano, vinegar, and occasionally burnt tortillas or bread to thicken the mixture.
The paste is commonly used as a base for stews and braised dishes, such as relleno negro, where it imparts a deep color and robust flavor. Recado negro is one of several regional recados used in Yucatecan cuisine, each with distinct ingredients and applications.
