Tag Archives: Achiote (annatto seed)

Yucatecan classico: Cochinita pibil

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I’ve had a continual craving for pibil–the classic southern Mexican pork (cochinita) or chicken (pollo) dish of braised meat wrapped in banana leaf–ever since I was introduced to the chicken variety in a town outside of Chichen Itza, Yucatán, two Novembers ago.

There’s a satisfactory version on the menu at Taco Mesa, and Gustavo Arellano, OC Weekly’s editor, says Conde Cakes in SanTana carries Yucatecan cuisine, but I’ve been cooking a variety of Mexican dishes at home lately and wanted to end the run on a high note. It’s a 27-hour wait from start to finish, and you’ll be left with orange, achiote-stained hands, but making the dish yourself leaves you with a happy belly and a true appreciation for this classic Mexican dish.

Read the full how to over at OC Weekly’s Stick a Fork In It blog.

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