The Annatto seed (known as Achiote in Latin America) has been a part of Mexican history since the ancient Mayans roamed the Yucatan Peninsula. Achiote is an indigenous ingredient that connects Mexico's rich culinary history to its modern cuisine. The vibrant color and distinct flavor makes this Achiote Rub a simple, yet delightful complement to your favorite meat or vegetable. This thick rub has a wet texture, as it's main ingredient is freshly roasted garlic. The achiote rub could be used in one of two ways; either as a dry rub or a marinade. The dry rub is recommended for steak and pork, while the marinade pairs with chicken, fish, or shrimp.The daughter of two Mexican entrepreneurial parents from Merida, Yucatan, Gabbi has spent her entire adult life working in the restaurant industry. By the age of seventeen, she was managing two of her parents' Los Angeles based restaurants. Her mission is to not only provide an unforgettable dining experience, but also to share her knowledge of the diverse regional cuisine of Mexico with her patrons. Enjoy and buen provecho!