Pibil

Pibil is a traditional Mesoamerican cooking method used to slow-roast meat in a pit, a technique most closely associated with the Maya of the Yucatán Peninsula. The word pibil (often written pib) comes from the Yucatec Maya verb pib’ meaning to roast or bury.

In its most famous incarnation, cochinita pibil, pork is marinated in a paste made from ground annatto seeds (achiote), which gives the meat a distinctive red-orange color, combined with sour orange juice (naranja agria), garlic, cumin, oregano, and often cinnamon or allspice. While pork is the standard meat, other proteins such as chicken, turkey, beef, or lamb can also be prepared using similar seasonings and techniques. The marinated meat absorbs flavors that are earthy, tangy, and slightly sweet.

The preparation involves wrapping the seasoned meat in banana leaves (and sometimes additional leaves for moisture retention) and placing it in a pit over hot stones or charcoal. The pit is then sealed with more leaves and earth to trap heat and steam, enabling slow braising over several hours until the meat is tender enough to be shredded. Dishes are commonly served with pickled red onions, often accompanied by tortillas, rice, or beans, and may be finished with a splash of the preserved citrus from the marinade.

Historically, pibil reflects ancient Maya culinary practices of subterranean cooking. Today, the method remains a regional hallmark of Yucatán cuisine, with cochinita pibil standing as the best-known example, while variations using different meats or equipment adapt the technique for modern kitchens.