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Achiote is a recipe that I came across and I just made my own. The main component is an annatto, and then you make your own blend depending on what protein you're working with.
Achiote ultimately is a beautiful, deep, complex spice, and the spice itself to me has a story because it's like twenty different things sometimes. That obviously came from ancient indigenous people to when the Spanish came, so it just has all this history and you can taste it.
My grandmother was my first cooking inspiration! I always think of her hands when I'm cooking. Everything was/is hands on instinctual cooking from getting the ingredients daily and at their freshest point, to the long, sometimes painful, process of breaking everything down. I remember everything was slow and low cooking and these sometimes tedious things were done with care and the intention that she was feeding me and the rest of my family so she did it with love. A beautiful muse!
Eggs, as many ways as possible. It's hard to beat something that goes beyond the realm of breakfast!
A tie between offal and seafood.
I learned that I can learn to do anything I want to! I learned and gained a deep sense of pride, and that I am pretty good when it comes to cooking and food! I learned to fight harder and go after what I love and want! It was a great journey! A balance of humility and pride! I'd do it again in a heartbeat! It was a reminder to be in the now. Always!
Adrien Nieto of MasterChef
