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Cochinita Pibil — traditional dish from Yucatán Peninsula, Mexico
Main course Meat

Food Flavour DNA

Nutritional Values

🔥690kcal
💪45gProtein
🌾10gCarbs
🥑50gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Cochinita Pibil

How to order / say it
Say it Cochinita Pibil — [koh-chee-NEE-tah pee-BEEL]
Order I'd like the cochinita pibil, please.
Locally Me gustaría la cochinita pibil, por favor.
Say locally

Slow-roasted marinated pork dish, traditionally cooked in a pit.

Why try it?

This dish is a peek into the Yucatán’s ancient culinary traditions, embodying the spirit of community and celebration.

How it tastes

Rich and aromatic, the pork is imbued with citrus flavors and achiote, creating a tender, smoky profile, perfectly complemented by pickled onions.

Origin & History — first documented: 1500

Cochinita Pibil dates back to the Mayans, prepared for special occasions. The method of cooking in banana leaves in a pit has been preserved for centuries.

Recipe

Ingredients

  • 🥩 500 g pork shoulder
  • 🍋 100 ml orange juice
  • 🧂 50 g achiote paste
  • 🧄 20 g garlic
  • 🥕 2 pieces banana leaves
  • 🥕 50 g pickled red onions

Method

  1. 1 Marinate pork with achiote and orange juice overnight.
  2. 2 Wrap marinated pork in banana leaves.
  3. 3 Roast in a pit or oven until tender.
  4. 4 Shred and serve with pickled red onions.

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All North America recipes — Mexico — Cancun — Cochinita Pibil
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