Recipe from the famous kitchen of Hacienda Chichén, y Chef Josué
next to Chichín Itzá Ruins in the central Yucatán, México

Cochinita PibilThis traditional, prehispanic recipe, because of its special need for a  hole dug in the ground and a good supply of banana leaves is mainly seen during special celebrations, or fiestas, where large amounts are prepared. The hole serves as an oven for baking the pork.

At the right the dish is served atop tortillas, with a tomato cut like a rose, with banana leaves underneath.

The following recipe serves 3.


PREPARATION: Line a baking dish with banana leaves, place the pork leg and onion into the tray. Place the achiote, orange juice, oregano, cumin, pepper, cinnamon, salt and garlic into a liquidizer and blend until it smooth.
Pour the liquid over the pork and marinate for 2 hours.

Cover the dish with aluminum foil and place in the pit (or an oven at 320ºF or 160ºC) for 4 hours, remove from oven and allow to rest for 1 hour. Pull the meat off in strips .

To serve place 3 tortillas onto each plate and top with Cochinita.

carrying pork to pit for cochinita pibil
Carrying pork to the pit, or pib
Pit, or "pib," for roasting pork for cochinita pibil
The pit. The wood burns, heating the stones, then the stones
with their deeply penetrating heatwaves bake the pork.
During the baking the pit is covered with a roof of banana
leaves topped with a thin layer of dirt.