Chef Mario Espinosa
The flavors of the southeast are combined in a corn tostada, served with tuna marinated in achiote in the Yucatan way, with habanero chili, white onion, cilantro, avocado and red cabbage.
This red fruit grows on a small tree that grows throughout the continent of America, which Linneo named Bixa orellana. In the Nahuatl language, the name means red dye, and it is considered a sacred plant by association with blood. It is used as pigment and a condiment, especially in the kitchen of southeast Mexico, where it is used in sweets, beverages, marinades and stews that are its quintessence. It is cultivated primarily in Tabasco, Campeche and the Yucatan Peninsula, and also in Chiapas and Quintana Roo; in Oaxaca, Sinaloa and Morelos it is produced in lesser quantities. In the state of Tabasco the Olmec culture is developed, with La Venta as the first architecturally designed city to be planned in ancient Mexico. The first colossal heads in the capital of Villahermosa originated here.
Among the most highly consumed chilies in Mexico, guajillo is a dry reddish-brown chili that on average measures ten cm. long and four cm. wide in the widest part. It can be found in every market and is inexpensive. It is widely utilized because it adds color and consistency to stews, moles and salsas; it is usually cooked together with other chilies. When fresh, it is called "mirasol". It is produced in the central region of Mexico, in the states of Zacatecas, Aguascalientes, San Luis Potosi, Jalisco and Colima.In Aguascalientes, the most important celebration is the Feria Nacional de San Marcos fair, which combines cultural events, sporting activities, rides and craft booths and largest livestock exposition in Latin America.