Someone named Alex on instagram just DM'd me this Etsy link to a homemade recado negro that's a little cheaper and made in California. I haven't tried it, but it's worth sharing. Thank you Alex! www.etsy.com/listing/1163921335/recado-negro-condimento-yucateco
I live in Mérida, Yucatán. I've eaten everything recado negro related. You should try making relleno negro. Side note: I actually went to high school with El Yucateco owner's son. Crazy to think how far the brand has gone
it's been about a decade since I visited Mérida, but it was one of the coolest places I've traveled. people were super friendly and the food was amazing, and there's a lot of incredible old architecture. food from the Yucatan is awesome and so unique.
Thanks for clarifying the toughness of getting the ingredient. Josh weisseman would just throw that ingredient in your face and moved on by saying no substitutes or I will be angry
@@NigelGrab I agree that in some ways he can be a bit of a gatekeeper. However, his videos actually got me to make Tikka Masala and Tom Yum which I have always struggled to find an easy to follow English guide for. Shaq wins though, love his approach to food.
@@CherryScout well I loved to watch him when he was humble, starting in his own house sharing his knowledge. Now his channel is just same joke and video template with high production and different recipes every 2 days. None of the creativity involved just a sure money making machine. Channel will eventually become lame to everyone and will die within 2-3 years
@@guyanomaly it's funny because I've been subscribed to both Net Shaq and Ragusea for years, but their channels just serve complete different purposes. both styles are valid imo Edit: also just wanna say that, even though he's changed, this video is still only 6 minutes long lmao, and under 5 minutes without the ad. Net Shaq has changed in a way that's still true to his original promise of No MF Bullshit
@@2GoatsInATrenchCoat yeah, maybe if this ingredient didn't turn out to be so hard to find the video would've been under 2 minutes, the true netshaq way
I made this from scratch recado negro a few years ago because the process sounded insane. "Take all of these ingredients and burn them. Then make a paste out of it!". I didn't believe it was going to be good until I make tacos with it. Best tacos I've ever had, hands down. Netshaq does a great job of explaining the flavor profile. It's something very special.
I just think every video you make is so thoughtful! I've never met you, but I always feel very thought of, cared for, and like my time is cherished every single time you post, and that's really special. Thank you!
While it may not be "on brand" for the channel, I definitely enjoyed the obscure ingredient deep dive and wouldn't mind seeing it again, as occasionally as the relatively infrequent opportunity arises.
I did the exact same thing 4 months ago with taro milk tea to find out in the Google rabbithole that it's not really taro and the "taro flavor" I was looking for was really ube/purple yam and makopuno sport (coconut). Nice to meet a fellow overachiever.
And again, another great GREAT video!. It was awesome. Also (side note) this dish (mainly how it looks) reminds me of a "black ceviche" I had growing up in Peru, it's called "Ceviche de conchas negras" or "black clam ceviche" and it's made with a particular type of clam that grows in the Northern Coast in the Tumbes region (border with Ecuador), but the dish can be found in most of the coast depending on the season. It is absolutely delicious and the colors are outstanding. If/When you visit Peru you should definitely try it.
Clams that have a black juice are popular in Gulf of Baja California region of Mexico. They are used in cocktails and ceviche go by the name "pata de mula". They're sometimes called "blood clams" in English. If wonder if the Peruvian clam is the same species. I've have to put it near the top of my list when I finally get to Peru.
being from the coastal regions of jalisco i remember growing up seeing this commonly but since living in california i haven't had it in a long time :( thank you for unlocking a childhood memory! :)
I had recently been reading about this burnt sauce and I can't remember where. Maybe El Yucateco will be persuaded to include the chilmole in its US offerings if enough people start looking for it.
Patreon homies got this 2 days early and I was so hype when I got the notification. So glad you documented the whole process of finding the ingredients and explaining the process behind them. Really interesting to learn and experience this journey
I appreciate all the nerdiness and the explanation. Also thank you for clearly stating that you have adds coming up. Makes me appreciate your open honesty more. And tbh makes me consider the product as well.
I was just visiting the Yucatan and tried an eggs benedict that had avocado, habanero jelly, and a recado negro hollandaise sauce. It was phenomenal and I just ordered some chilmole to try to recreate it at home.
I think the fact that just about every single other video you make is so trim makes me not even bat an eye when you want to go full food blogger mode on us.
Just found your channel and binge watching at the moment, you deserve any view you get and even more ! Easy to follow, no useless information, quickly getting into the ... Meat of the topic and no fluff that we see in other channels. Thanks for the content ! ❤️
When you mentioned how it was peppers burned and liquidised... We make that all the time, add in some chicken stock and it works as a stew, chuck in some salad and it's a spicy dressing... Or add what you did and have a great seafood additive. It's really common in Garna and my aunt who's Tongan (Nigerian tribe) makes it all the time.
I've had this fish several times in Ensenada and could never figure out what is on that damn sauce, I was so excited to get this notification on Patreon!
Not your typical vid fare, and definitely not why I sub to you, but I love the passion that you present and it makes me so happy to see you find what you were looking for and immediately want to share it with everyone. You're a king Mr. Internet
I absolutely loved the backstory you gave for this recipe because it was actually compelling and unique, but was still your concise and interesting style of script writing and delivery. Would be interested in future videos with this vibe if you ever want to make more!
The feeling you get as a yucatecan when your ultimate cooking reference makes a whole video about your cuisine. Go off, Shaq! We love that you love it!
This video is everything I love about cooking. Tons of history and obscurity, perseverance, deep research, and a resulting delicious meal to end up with, great job!
On weeknights, I love how digestible and concise your videos are. I watch them in their entirety while brushing my teeth. On the weekend, I am so sad I don't get more of your voice
1:49 MY MAN WAS SO DESPERATE HE LOOKED AT RECIPES FROM CHEDRAUI 😭😭😭 it's as if yall went to target or more accurately a regional grocery store joint for recipes
hearing that my fav hot sauce brand makes this ingredient ready to use made me unreasonably happy ngl, makes me excited to experiment with it, knowing its from a brand i already trust
I dont know what it is but your style is weirdly personal. I love it. In one way it feels like youre a starting youtuber, but you're obviously experienced and well seasoned. I can't put it to words but I'm here for it. Great stuff!
I was one of the ones who thought this was squid ink and was excited to figure out what it was! Makes so much sense. As an aside, you could talk for 6 hours before getting to the recipe and I'd watch every second. No longer than 6 hours, though. I draw a line somewhere.
This is my favorite type of ceviche!!! As a Mexican, I can't believe I'm learning how it's made for the first time from a gringo 😂 Cheers mate, great content!!!
That El Yucateco makes a black hot sauce that is incredible and works on pretty much anything. Glad you found what you've been searching for!!! We are are all better off for it.
my family is Belizean and it’s almost required that if you fly back to Belize you bring back chilmole and red recado. We make a chicken soup with black broth and boiled eggs! Haven’t tried it with ceviche yet but it looks good!
Well you sold me on it. I bought/imported some recado negro just so I can try to make this dish. I'm fascinated by difficulty in obtaining that ingredient.
Had this in CDMX and had been looking into making it. They had told me it was just Habanero and lime juice. Thanks for the insight! Also, the color grading on this video looks good! There were a couple where the skin tones were looking a little orangey, but I think you've nailed it here.
As a note, your video on your second channel discussing your approach to making instructional content is one of my favorite videos I’ve seen. Very inspirational and it really drove home how few instructional creators in numerous spaces take the time to be as generous as you are with this instructional design.
This dish is now on regular rotation for me since this video came out (including vegan prawns, sorry). It's so good. If you're in Australia, I got mine from Chile Mojo but it looks like a few online places have it.
This looks much more like an aguachile than a ceviche. I wonder how it would taste if you just added the ceviche to the sauce vs marinating in lime then adding them separately. Also it would be interesting to try a more coctel approach with lightly poached shrimp for a more delicate texture...and you'd have lovely shrimp broth to play with. Anyway I gotta get my hands on some recado negro to join you in this madness. Better hit up my cousins in Merida. Side note: I've been playing with salsa macha ( different chiles, Mexican spices, and even some toasted beans), to make it more flavorful like lao gan ma. Now I gotta try to experiment with your idea of a salsa match ceviche/aguachile. Thanks for the inspiration Shaq.
Curious if you've ever had El Yucateco Black Label hot sauce. When watching the video your description of the dish sounded like you might as well be describing that sauce. It would be very interesting to see if they're both based on the sabe dish/technique and if they have similar flavor profiles, because the hot sauce is super easy to find!
OK, maybe it's antithetical but your proud food geek aesthetic is what keeps a lot of people coming back. I was aware of this prep with turkey but not other variations. My bad for not doing the research. PS- When the title came up, thought it was something on Lovecraft's s.stories.
This might be a bit unrelated but I finally bought my first immersion circulator thanks to you. Finally decided to put some effort into trying out your videos rather than just watching for entertainment. Thanks as always.
Bro... I sat through that whole commercial about Factor because I AM THAT GUY, and I appreciated the callout so much I had to honor the moment because I will truly never make that ceviche.
As others have suggested, hope you can rey relleno negro, its my favorite yucatec dish. It's also a traditional Hanal Pixán dishes, for the visiting desde relatives
I LOOOOOVE El yucateco hot sauce!!! When I got their black sauce, I literally DRANK some from the bottle. It's THAT GOOD👍. I'm definitely ordering some chimole now, super interesante!
a local taco place in Calgary serves salsa macha with their salsa tasting platter and it is like fucking crack cocaine, the lao gan ma comparison is on point. anyone reading this make it your new life goal to taste some if you haven't yet
It's really funny how when you first mentioned you ate some black sauce in Cancún I immediately thought about recado negro and you had been looking for it for months lol. The Yucatan peninsula has a very rich culinary culture, I don't know if you could (or would) but feel free to PM me if you'd like some recipes, maybe ship more recado negro to you. There's also recado rojo if you'd like to try it.
Someone named Alex on instagram just DM'd me this Etsy link to a homemade recado negro that's a little cheaper and made in California. I haven't tried it, but it's worth sharing. Thank you Alex! www.etsy.com/listing/1163921335/recado-negro-condimento-yucateco
Thank you Alex!
wow now I wish I had a soundcloud to drop here
Thank you Alex!
Ordered some I don’t have a comparison but will let you know! Thanks!
Thank you for the link, made the process 10x easier!
I live in Mérida, Yucatán. I've eaten everything recado negro related. You should try making relleno negro.
Side note: I actually went to high school with El Yucateco owner's son. Crazy to think how far the brand has gone
it's one of those brands that i've never really paid much mind to until something finally reveals that it's ALWAYS in my pantry
I loved the taqueria La Lupita in the market hall. And indeed the relleno negro is amazing! Merida is such a nice city, greetings from Holland :)
it's been about a decade since I visited Mérida, but it was one of the coolest places I've traveled. people were super friendly and the food was amazing, and there's a lot of incredible old architecture. food from the Yucatan is awesome and so unique.
Da tu tanda né
Thanks for clarifying the toughness of getting the ingredient. Josh weisseman would just throw that ingredient in your face and moved on by saying no substitutes or I will be angry
Yep that guy is actively making home cooking look intimidating
@@NigelGrab I agree that in some ways he can be a bit of a gatekeeper. However, his videos actually got me to make Tikka Masala and Tom Yum which I have always struggled to find an easy to follow English guide for. Shaq wins though, love his approach to food.
I hate his videos so much. Way too close up on his face, and too much of his butt, and he seems so pompous.
I'm glad I'm not the only one who finds his pretentious attitude and food philosophy majorly off-putting. Plus, he always has weirdly horny humor.
@@CherryScout well I loved to watch him when he was humble, starting in his own house sharing his knowledge. Now his channel is just same joke and video template with high production and different recipes every 2 days. None of the creativity involved just a sure money making machine. Channel will eventually become lame to everyone and will die within 2-3 years
Kinda unbelievable that you'd actually talk about how the dish was formed and evolved over time through the years. You've changed.
It took me 105 hours but I have changed
Starting to be more like that Italian American home cook guy on TH-cam
@@internetshaquille Is this why you deleted your tweets bullying Ragusea? ;)
@@guyanomaly it's funny because I've been subscribed to both Net Shaq and Ragusea for years, but their channels just serve complete different purposes. both styles are valid imo
Edit: also just wanna say that, even though he's changed, this video is still only 6 minutes long lmao, and under 5 minutes without the ad. Net Shaq has changed in a way that's still true to his original promise of No MF Bullshit
@@2GoatsInATrenchCoat yeah, maybe if this ingredient didn't turn out to be so hard to find the video would've been under 2 minutes, the true netshaq way
I made this from scratch recado negro a few years ago because the process sounded insane. "Take all of these ingredients and burn them. Then make a paste out of it!". I didn't believe it was going to be good until I make tacos with it. Best tacos I've ever had, hands down. Netshaq does a great job of explaining the flavor profile. It's something very special.
impressed with the effort and research put into trying to figure this out
The flavor was THAT engrossing
Yeah I'm gonna buy the ingredients and make it
I just think every video you make is so thoughtful! I've never met you, but I always feel very thought of, cared for, and like my time is cherished every single time you post, and that's really special. Thank you!
This was more than a "finding the recipe for that thing I ate."
This was a journey of self discovery and growth.
Turning the ad read into a burn was an inspired move
While it may not be "on brand" for the channel, I definitely enjoyed the obscure ingredient deep dive and wouldn't mind seeing it again, as occasionally as the relatively infrequent opportunity arises.
I did the exact same thing 4 months ago with taro milk tea to find out in the Google rabbithole that it's not really taro and the "taro flavor" I was looking for was really ube/purple yam and makopuno sport (coconut). Nice to meet a fellow overachiever.
And again, another great GREAT video!. It was awesome. Also (side note) this dish (mainly how it looks) reminds me of a "black ceviche" I had growing up in Peru, it's called "Ceviche de conchas negras" or "black clam ceviche" and it's made with a particular type of clam that grows in the Northern Coast in the Tumbes region (border with Ecuador), but the dish can be found in most of the coast depending on the season. It is absolutely delicious and the colors are outstanding. If/When you visit Peru you should definitely try it.
This is what I thought he was going to make for sure! Little disappointed
Clams that have a black juice are popular in Gulf of Baja California region of Mexico. They are used in cocktails and ceviche go by the name "pata de mula". They're sometimes called "blood clams" in English. If wonder if the Peruvian clam is the same species. I've have to put it near the top of my list when I finally get to Peru.
Yeah I also thought this! My aunt in Ecuador has a seafood restaurant so I immediately thought of ceviche de concha
being from the coastal regions of jalisco i remember growing up seeing this commonly but since living in california i haven't had it in a long time :( thank you for unlocking a childhood memory! :)
I had recently been reading about this burnt sauce and I can't remember where. Maybe El Yucateco will be persuaded to include the chilmole in its US offerings if enough people start looking for it.
Patreon homies got this 2 days early and I was so hype when I got the notification.
So glad you documented the whole process of finding the ingredients and explaining the process behind them. Really interesting to learn and experience this journey
I appreciate all the nerdiness and the explanation. Also thank you for clearly stating that you have adds coming up. Makes me appreciate your open honesty more. And tbh makes me consider the product as well.
I was just visiting the Yucatan and tried an eggs benedict that had avocado, habanero jelly, and a recado negro hollandaise sauce. It was phenomenal and I just ordered some chilmole to try to recreate it at home.
I think the fact that just about every single other video you make is so trim makes me not even bat an eye when you want to go full food blogger mode on us.
another banger. been fun following you on this ceviche journey, can't wait to try it out!
Just found your channel and binge watching at the moment, you deserve any view you get and even more ! Easy to follow, no useless information, quickly getting into the ... Meat of the topic and no fluff that we see in other channels.
Thanks for the content ! ❤️
When you mentioned how it was peppers burned and liquidised... We make that all the time, add in some chicken stock and it works as a stew, chuck in some salad and it's a spicy dressing... Or add what you did and have a great seafood additive. It's really common in Garna and my aunt who's Tongan (Nigerian tribe) makes it all the time.
the el yucateco black reserve is my favorite expression. the smoke can be polarizing but it’s so good and unique
I haven’t tried that one but after all this I might as well go find one of each
@@internetshaquille I found the black label at my local Walmart, under $2.
I've had this fish several times in Ensenada and could never figure out what is on that damn sauce, I was so excited to get this notification on Patreon!
Not your typical vid fare, and definitely not why I sub to you, but I love the passion that you present and it makes me so happy to see you find what you were looking for and immediately want to share it with everyone. You're a king Mr. Internet
Every TH-camr should set your video's as an example. Great video again! Six minutes with at least 30 minutes worth of content!
The title just sounds like the United States in a nutshell
unidentified though?
My wife and I have brought back Recado Negro a few times from our trips to Yucatan, it's where she's from :)
I absolutely loved the backstory you gave for this recipe because it was actually compelling and unique, but was still your concise and interesting style of script writing and delivery. Would be interested in future videos with this vibe if you ever want to make more!
The feeling you get as a yucatecan when your ultimate cooking reference makes a whole video about your cuisine. Go off, Shaq! We love that you love it!
THANK YOU for including your mistakes in this video. It's a part of cooking that is too often ignored.
This video is everything I love about cooking. Tons of history and obscurity, perseverance, deep research, and a resulting delicious meal to end up with, great job!
On weeknights, I love how digestible and concise your videos are. I watch them in their entirety while brushing my teeth. On the weekend, I am so sad I don't get more of your voice
1:49 MY MAN WAS SO DESPERATE HE LOOKED AT RECIPES FROM CHEDRAUI 😭😭😭 it's as if yall went to target or more accurately a regional grocery store joint for recipes
hearing that my fav hot sauce brand makes this ingredient ready to use made me unreasonably happy ngl, makes me excited to experiment with it, knowing its from a brand i already trust
I dont know what it is but your style is weirdly personal. I love it. In one way it feels like youre a starting youtuber, but you're obviously experienced and well seasoned. I can't put it to words but I'm here for it. Great stuff!
I was one of the ones who thought this was squid ink and was excited to figure out what it was! Makes so much sense. As an aside, you could talk for 6 hours before getting to the recipe and I'd watch every second. No longer than 6 hours, though. I draw a line somewhere.
You might like watching my streams on twitch :)
This is my favorite type of ceviche!!! As a Mexican, I can't believe I'm learning how it's made for the first time from a gringo 😂
Cheers mate, great content!!!
gimme some credit broh i'm AT LEAST a pocho
@@internetshaquille Lol 😂 I'm so sorry!! It's been years and I'd never realized you were latino!
IS is a gringo?
I love your videos, so much. Always so thoughtful, and just love the way you use language
Taking notes on that Ad segway lol
That El Yucateco makes a black hot sauce that is incredible and works on pretty much anything. Glad you found what you've been searching for!!! We are are all better off for it.
my family is Belizean and it’s almost required that if you fly back to Belize you bring back chilmole and red recado. We make a chicken soup with black broth and boiled eggs! Haven’t tried it with ceviche yet but it looks good!
Well you sold me on it. I bought/imported some recado negro just so I can try to make this dish. I'm fascinated by difficulty in obtaining that ingredient.
You just unlocked memories of this stuff sitting in mi abuela's cupboard for years. I'll have to grab some next time I see her.
oo get me one too
I really enjoyed seeing how passionate you were about this! Enjoyment is very contagious and this whole video was delightful!
Had this in CDMX and had been looking into making it. They had told me it was just Habanero and lime juice. Thanks for the insight!
Also, the color grading on this video looks good! There were a couple where the skin tones were looking a little orangey, but I think you've nailed it here.
has nobody commented on the nice background music? it deserves praise
Patreon
Years of learning the English language prepared me for this skill-based, not randomly-selected, competition.
I had this recently in Cancun too! It was the most magical ceviche I’ve ever had. Thanks for sharing
it's absolutely insane that you gave us all this information in under 7 minutes
I was genuinely so happy to see someone (who isn't Chinese) who knows what laoganma is.
john cena?
As a note, your video on your second channel discussing your approach to making instructional content is one of my favorite videos I’ve seen. Very inspirational and it really drove home how few instructional creators in numerous spaces take the time to be as generous as you are with this instructional design.
was just watching the old ceviche and tostones video and this popped up!! gotta love it
Man I don't even be making most of these recipes, you're just really entertaining to watch. Hope your new year is going good man
This was honestly super fucking cool. I love learning about culture and food, this was a fun ride to go down
This week on.... "Internet Shaq video title or plot of Lovecraftian horror?"!
I for one appreciate your "food bloggery" garrulousness
The ad transition was fantastic.
I really thought he was joking about the microwaved meals thing
He wasn't
And it looks good!
Patreon. Throwing my hat into the ring of this skill based challenge.
A couple of taquerias here in Merida actually make pastor negro with the recado negro. It’s mind blowing
S-tier video from beginning to end! great detective work Shaq
Such an awesome journey for such an elegant dish
A CHILDHOOD MEMORY HAS BEEN UNLOCKED FOR ME!!!! THANK YOU!!!!!
This dish is now on regular rotation for me since this video came out (including vegan prawns, sorry). It's so good.
If you're in Australia, I got mine from Chile Mojo but it looks like a few online places have it.
Man i’ve been trying to figure this recipe out for months, bless up🙏🏽
I don't think I've ever heard a ad read start by savagely roasting the target market. Amazing.
This looks much more like an aguachile than a ceviche. I wonder how it would taste if you just added the ceviche to the sauce vs marinating in lime then adding them separately. Also it would be interesting to try a more coctel approach with lightly poached shrimp for a more delicate texture...and you'd have lovely shrimp broth to play with. Anyway I gotta get my hands on some recado negro to join you in this madness. Better hit up my cousins in Merida.
Side note: I've been playing with salsa macha ( different chiles, Mexican spices, and even some toasted beans), to make it more flavorful like lao gan ma. Now I gotta try to experiment with your idea of a salsa match ceviche/aguachile.
Thanks for the inspiration Shaq.
One of my favorite people on the internet!
Glad you figured this out!
Oh I have been WAITING for this one uncle shaq
Probably never gonna make this, but this was a fascinating watch. Thank you!
I enjoyed learning some food stuff with the recipe
King !!! You’re the goat Shaq
A mexican restaurant near me makes a delicious salsa that looks just like that, completely black with this nice smokey flavor
Curious if you've ever had El Yucateco Black Label hot sauce. When watching the video your description of the dish sounded like you might as well be describing that sauce. It would be very interesting to see if they're both based on the sabe dish/technique and if they have similar flavor profiles, because the hot sauce is super easy to find!
I think that is undoubtedly their best hot sauce, it's got the absolute best blend of smoky heat
@@rileywebb4178 it's one of my staples, but I have to say that as much as I like it, their green sauce and Mayan Xtra sauce are my GOATs
It is actually quite cheap in Europe! Maybe because it is flown over London. Thx for the recommendation!
Ooooh congrats on solving the mystery!
I like that quest of ingredients so much, you should do more! Fits your style and add diversity!!!
Patreon
I just joined a few weeks ago and it's my first time participating in one your skill based competitions
Substituted shrimp with raw chicken and chilmole with charcoal. It sucked and now I have food poisoning 2/10
chicken ceviche = very, very bad! Sorry you learned first hand.
OK, maybe it's antithetical but your proud food geek aesthetic is what keeps a lot of people coming back. I was aware of this prep with turkey but not other variations. My bad for not doing the research.
PS- When the title came up, thought it was something on Lovecraft's s.stories.
I just like watching these vids. Your passion for cooking is always inspiring.
This might be a bit unrelated but I finally bought my first immersion circulator thanks to you. Finally decided to put some effort into trying out your videos rather than just watching for entertainment. Thanks as always.
:,)
the explanation is appreciated
love this guy's energy. cool dish
the invisible hand of the free market won't stop finger-blasting my patreon account
Netshaq, the internet's busiest food nerd.
The title of this video is literally just the plot of Spider-Man 3
Bro... I sat through that whole commercial about Factor because I AM THAT GUY, and I appreciated the callout so much I had to honor the moment because I will truly never make that ceviche.
"Salsa macha, which is like the Mexican version of lao gan ma..."
Well I know what I need to go look for now.
You algorithmic God, I was trying to figure out what this was…and my prayers were answered.
As others have suggested, hope you can rey relleno negro, its my favorite yucatec dish. It's also a traditional Hanal Pixán dishes, for the visiting desde relatives
4:19 Al fin, algo bueno de vivir en México
One of your best ad segues to date👍
I LOOOOOVE El yucateco hot sauce!!! When I got their black sauce, I literally DRANK some from the bottle. It's THAT GOOD👍. I'm definitely ordering some chimole now, super interesante!
I wonder if they put chilmole in the black reserve....
Squid ink adobo is straight heavenly. I'll have to try it in this context. Thanks Shaq.
That segue **chef's kiss**
a local taco place in Calgary serves salsa macha with their salsa tasting platter and it is like fucking crack cocaine, the lao gan ma comparison is on point. anyone reading this make it your new life goal to taste some if you haven't yet
It's really funny how when you first mentioned you ate some black sauce in Cancún I immediately thought about recado negro and you had been looking for it for months lol. The Yucatan peninsula has a very rich culinary culture, I don't know if you could (or would) but feel free to PM me if you'd like some recipes, maybe ship more recado negro to you. There's also recado rojo if you'd like to try it.
IS: You. Are. Awesome! thanks as ever.