cochinita

Cochinita, often referring to cochinita pibil, is a traditional pork dish from the Yucatán Peninsula in Mexico. The term cochinita is the diminutive of cochin, piglet, reflecting the dish’s pork base. The technique and name derive from a blend of Mayan and Iberian culinary traditions; pibil refers to cooking the meat in a pit or pit oven, wrapped in banana leaves.

Preparation: Pork shoulder is cut into chunks and marinated in a achiote paste (annatto) with sour orange juice, garlic, and spices. The meat is wrapped in banana leaves and slow-roasted in a pit or oven until tender, then shredded and served with its juices. Common accompaniments include pickled red onions, tortillas, and a habanero salsa.

Variations: In home kitchens and modern restaurants, cochinita pibil is frequently prepared in a standard oven or slow cooker. Some versions swap sour orange for a mix of orange or lime juice, and adding beer or other aromatics is common. Although the traditional form uses pork shoulder, other cuts may be used.

Cultural note: The dish is emblematic of Yucatán cuisine and is widely served in Mexico and in Mexican restaurants elsewhere, especially during festivals and celebrations.

See also: cochinita pibil, achiote, naranja agria, pib.