By Ale Coyote |
Cochinita pibil finds its origin in the fusion between Mayan cuisine and the European tradition introduced by the Spaniards.
GASTRONOMY OF YUCATÁN: FOR MEXICAN CUISINE LOVERS
Mexican cuisine is famous worldwide; however, it’s wrongly believed that burritos –a Tex-Mex creation– are the only alternative to try traditional dishes, which include, without doubt, many other delicious options.
Just as there are multiple Mexican music genres, this country is rich in gastronomical creations. In each state you will find typical dishes that, on many occasions, are created with endemic ingredients found in a specific region or even a specific season.
For this reason, DINKtravelers wants to invite you to try an exquisite dish known as cochinita pibil. As soon as you have your first mouthful, you’ll be inspired to shout together with the localsViva México!
COCHINITA PIBIL INGREDIENTS
Your palate will be enveloped by the spicy (but not hot) taste of condiments like clove andachiote. This last one is prepared with a fruit that is produced by a small tree and it serves as the main seasoning for this dish elaborated with pulled pork.
We recommend filling a traditional corn tortilla with a spoonful of cochinita. And don’t forget to add the classical garnishes: habanero chili (the hottest chili in Mexico!) and red onion. We assure you your taco will be succulent and juicy.
An interesting fact is that in order to prepare cochinita pibil, apart from the spices we’ve mentioned, the meat is seasoned with orange juice. What’s more, in the past, or even in some places where they still cook it in the traditional form, people would make a hole that served as an underground oven, and then they lit a fire inside so that it could reach a temperature high enough to cook the meat. At the same time, the meat was wrapped in banana tree leaves that kept it warm and added a good taste to the dish. Nevertheless, nowadays this process is usually made using conventional ovens or pots.
HISTORY OF THE COCHINITA PIBIL
Cochinita pibil was created in the state of Yucatán and it finds its origin in the fusion between the Mayan culture that lived in that region and the European customs and ingredients introduced by the Spaniards in 1521. Some condiments, such as the achiote, have a Prehispanic origin, while the tradition of eating pork meat was a European custom.
When you visit the buffets of Yucatán you’ll recognize cochinita pibil thanks to the dark orange broth that bathes the meat and the banana leaves that cover it together with some red onion slices.
Now that you know about this Mexican gastronomic creation, don’t forget to try it on your next visit to Yucatán. There you will find other dishes that are as delicious as this one, together with the archaeological treasures of the Mayan culture.