Cochinita Pibil Tacos
A beloved dish from Mexico’s Yucatán Peninsula, Cochinita Pibil dates back to the ancient Maya, who slow-roasted pork in underground pits with achiote and citrus. “Pibil” refers to this traditional earth-oven cooking style. Today, the dish is marinated in tangy naranja agria (sour orange), wrapped in banana leaves, and slow-cooked until it’s melt-in-your-mouth tender. We serve it taco-style, topped with pickled red onions just like you’d find on the streets of Mérida.
