These are the pink sparkle that decorates dishes and tables throughout the Yucatan. So common, in fact, that many Yucatecan cooks forget to list them as part of a traditional dish, knowing that they’ll always be around. It’s a simple process, but some recipe writers complicate things with the use of boiling water or the addition of beets or jamaica flowers to reinforce the red. The method I’m offering here is the timetested one we’ve used for decades in our restaurants. They are obligatory on any of the pibil preparations or fish tikin xik, but I also love them on the enchiladalike papadzules, Yucatecan ceviches and any tacos with Yucatan flavors.

Recipe https://www.rickbayless.com/recipe/pi...