At Asadero y Piqueteadero el Pariente in Bogotá, Colombia, we became fans of carne asada, or seasoned meats, poultry and sausages grilled over a eucalyptus fire. When we asked about his seasoning blend, owner Luis Eduardo Beltrán was guarded about the specifics but did tell us the ingredients. This recipe is our attempt to recreate his asado mix. Instead of a mix of meats, we opted for easy-to-cook, richly flavorful bone-in pork chops. Beltrán includes achiote, a seed that adds vivid red-orange color and mild, earthy notes. We substitute easier-to-source sweet paprika, and cider vinegar is a stand-in for apple wine (a beverage similar to dry hard cider) to bring tart, fruity notes that balance the spices and herbs. A blender makes quick work of the seasoning paste, half of which coats the chops for marinating; the rest is brushed onto the pork midway through cooking. If desired, serve with roasted potatoes and/or fried plantains, as asado is served in Bogotá.