Cochinita Pibil is the most iconic and representative dish of Yucatecan gastronomy, a true standard-bearer of the region's cuisine. Its name comes from the Mayan word "pib," which means underground cooking, a reference to its traditional preparation method.
The dish consists of pork that's slow-marinated in achiote paste and sour orange juice, which gives it an unmistakable reddish-orange color and a unique flavor that's both citrusy and earthy. The meat, wrapped in banana leaves, is slow-cooked until it reaches an unmatched tenderness.
More than a simple recipe, Cochinita Pibil is a cultural tradition, a ritual celebrated every Sunday in homes and served at the most important parties. Served with pickled red onions and habanero chili, every bite is a direct journey to the heart of Yucatán.
Cochinita Pibil Recipe
Ingredients:
- 1 kg (about 2.2 lbs) pork shoulder
- 60 g (about 4 tbsp) achiote paste
- ½ onion
- 1 whole head of garlic
- ½ tsp cumin
- Pinch of cinnamon
- Sour orange juice
- Salt and pepper
Instructions:
- Marinate the pork shoulder in a mixture of sour orange juice, achiote paste, cumin, cinnamon, minced garlic, salt, and pepper.
- After marinating, place the pork in a pot lined with banana leaves and cover everything to begin the cooking process.
- Serve with pickled red onions and habanero chili.
It can be served on a plate, in tacos, on sandwiches (tortas), or anything else you can think of.
Discover the Yucatecan Torta de Cochinita: Tradition and Versatility
