A Mayan Must Have

One of my absolute favorite things to eat is something I discovered after traveling and then living in the Riviera Maya last year. The dish itself is actually famous in the Yucatán peninsula. It's called cochinita pibil which is a slow-roasted pork dish made with citrus juices, achiote or annatto seeds and then wrapped in banana leaves. My first introduction to cochinita was in the form of tacos. One of the top recommendations when I moved to Tulum last year was to visit a family run taco spot called Honorio. It became a place I went to at least twice a week and would eat at least 3-4 tacos in one sitting.

When I visited Riviera Maya again this past July I used a stay in the area to visit Honorio in Tulum and I also tried two new preparations of the traditional dish. The first place was a lovely restaurant in Puerto Morelos where I had cochinita fish tacos and the second was in Playa del Carmen where my friend and I found a hole-in-the-wall restaurant run by women and not a single tourist inside where we had a plate of cochinita chicken with rice and beans. I honestly love any way that its prepared and can't really choose a favorite. I'm always on the search for cochinita pibil. My most recent taste of it was at a taco spot in Echo Park, Los Angeles. Still have yet to find my spot in NYC but I'll let you know as soon as I do. 

Go out a try this if you haven't, I promise you'll love it!!

Cochinita plate in Playa del Carmen

Cochinita plate in Playa del Carmen

Cochinita fish tacos at Punta Corcho

Cochinita fish tacos at Punta Corcho