No. 365 Traditional Cochinita Taco

Cochinita Pibil is a dish that represents both modern and Mayan gastronomy, and it continues to be popular to this day. It is made with "pelón" pig (a local breed), marinated with "recado rojo" (a red seasoning) that gives it its characteristic reddish colour. The "recado rojo" is prepared using annatto seeds and various spices such as cloves, black pepper, Tabasco pepper, roasted garlic, cinnamon, and oregano, which are ground on a "metate" (a stone tool). Once the meat is marinated, it is placed in a metal container with banana leaves to wrap it entirely. On the other hand, a "píib" (underground oven) is prepared, where the meat is buried and cooked for a minimum estimated time of 2-3 hours, up to a maximum estimated time of 12 hours. After this period, the meat is unearthed and shredded to make the traditional Cochinita Pibil tacos.

To accompany the tacos, "xnipec" is a must; it is prepared with purple onion, charred habanero chilli, sour orange, and salt. Historically, this dish was prepared to commemorate the dates of "Janal Pixán" or "food of the souls," from October 31st to November 2nd. Nowadays, you can find this dish every day, with Sundays being particularly famous for enjoying Cochinita Pibil tacos or sandwiches. As a result, various stalls are set up early in the morning on Sundays to cater to the demand. Due to its popularity at both the national and international level, Cochinita Pibil is now recognized as a delicacy of Yucatecan gastronomy. Consequently, there are various establishments throughout the state where you can enjoy it, from traditional markets in the municipalities to prestigious and representative restaurants of Yucatán.

Details of Interest:

Recommendations for tourists: We recommend enjoying Cochinita tacos at Ya´axche, Taquería La Lupita, La Chaya Maya, among many others.
Payment methods: Cash.
Recommended for: Families, couples, and disabled individuals.