Pibil was a method to prevent meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly with the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you have the time, we recommend the authentic slow-cooked version and the addition of salsa bandera. Includes recipe card with double spices for two meals with 3-4 servings. Ingredients:  Annatto cumin, allspice, oregano, turmeric, cloves  Smoked paprika. - Free U.S. shipping.