Preparation info
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This concept is not the same thing as recado (although that and its Caribbean counterpart recaito must go back to the same root). It is probably related to the lengthier Spanish sofrito, which involves onions and garlic slowly cooked in olive oil and then simmered with tomatoes. Variations are found all around the Mediterannean. The recaudo is the same general idea except that the usual Mexican cooking fat would be lard or a bland vegetable oil. It is the beginni