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Jose Antonio Ortega Bonet (October 27, 1929 – September 19, 2009) was a Cuban-born entrepreneur and businessman who founded the Sazón Goya Food Company. [1] Ortega, who was nicknamed "Pepe", was known as "El Gallego" to his friends. [1] Jose Antonio Ortega Bonet was born in Havana, Cuba, on October 27, 1929.
Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines , especially of Yucatán and Oaxaca . The spice mixture usually includes annatto , oregano , cumin , clove , cinnamon , black pepper , allspice , garlic , and salt .
Jose Antonio Ortega Bonet, the founder of the Sazón Goya, died of lung cancer at his home in Coral Gables, Fla. Saturday morning. He was 79. The creator of the "Sazón Goya" line of spice blends ...
Goya Foods, Inc. is a producer and distributor of foods and beverages sold in the United States and many Spanish-speaking countries. It has facilities in the United States (including Puerto Rico), the Dominican Republic and Spain.
A Tsáchila man, with his hair coloured with annatto. The annatto tree B. orellana is believed to originate in tropical regions from Mexico to Brazil. [1] [5] It was probably not initially used as a food additive, but for other purposes, such as ritual and decorative body painting (still an important tradition in many Brazilian native tribes, such as the Wari'); sunscreen; insect repellent ...
Bixa orellana, also known as achiote, is a shrub or small tree native to Central America. [3] [4] Bixa orellana is grown in many countries worldwide.[3]The plant is best known as the source of annatto, a natural orange-red condiment (also called achiote or bijol) obtained from the waxy arils that cover its seeds.
The earliest mentioned recipe of sofrito, from around the middle of the 14th century, was made with only onion and oil. [3]In Italian cuisine, chopped onions, carrots and celery is battuto, [4] and then, slowly cooked [5] in olive oil, becomes soffritto. [6]
Puerco pibil. Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. [1] Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf.
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