March 22 – 25, 2021
Deep in the Yucatan Peninsula, suckling pig is lathered in achiote paste, wrapped in banana leaves, and slow-roasted in the ground producing a succulent slightly sweet-slightly spicy-citrusy fall apart delicacy called cochinita pibil that deserves to be enjoyed! Curious Table serves you cochinita pibil pork served fajitas-style with peppers, pickled onions, tortillas and guacamole with an option to add on Mexican chocolate chip cookies. Yum!
Slow roasted pork rubbed with achiote paste & marinated in citrus juices served with fajita-style peppers & onions
*Plant-based option: Portobello Pibil
Rice & Refried Black Beans
Topped with pickled onions
Add-on Option: Mexican-style Chocolate Chip Cookies
Let us know if you want us to send you a half dozen cookies: $12
OR post about us on Facebook or Instagram and get the dessert for free!
If needed, reheat the roast pork or portobello with peppers and onions in the microwave with the lid on for 90 seconds. Reheat the rice and beans for 60 seconds.
To serve, spread some guacamole on the tortilla, pile cochinita pibil and vegetables on top, fold the tortilla over, serve the beans and rice on the side and enjoy!
Deep within the tropical jungles of the Yucatan Peninsula, a spiky pod is found growing on the achiote tree. Within this pod are found small red seeds with a slightly peppery nutmeg taste used in traditional cooking throughout Central America. These seeds are also the source for annato, the red food coloring dye now used in industrial food production worldwide.
But better than just food coloring, these seeds form the base of anchiote paste or recado rojo–a moist spice mix that typically includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, salt and citrus juice. In the Yucatan, cochinita pibil is the favored traditional dish that uses recado rojo. A suckling pig is lathered in anchiote paste, wrapped in banana leaves, and slow-roasted “pibil”-style in the ground. This produces a succulent slightly sweet-slightly spicy-citrusy fall apart delicacy enjoyed with tortillas, rice and beans.
As the Yucatan Peninsula was physically hard to travel to overland from other parts of Mexico, Mayan cuisine maintained its own flavors and style. But with its long coastline and numerous ports, this region quickly incorporated European ingredients and methods imported from Spanish sailors, such as pork and Seville oranges. Nothing shows off modern Yucatan cuisine better than cochinita pibil. Curious Table happily serves you this week cochinita pibil served fajitas-style with peppers, pickled onions, tortillas and guacamole. It is a dinner worthy of centuries of tradition, and a perfect template for the beautiful seasoning of recado rojo. ¡Buen provecho!
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From our table to yours…
Eat well, be well!