Comments on: Cochinita Pibil: Mayan-Style Slow-Cooked Pork

By: Betty

Betty — Mon, 08 Feb 2010 12:12:44 +0000

Well , this certainly made a hit on Super Bowl Sunday at my house. We loved it. Had a little coaching from a friend and all went well. Need some more great things to try. Gerry and Matt thought this was great.

By: elizabeth

elizabeth — Tue, 26 Jan 2010 15:04:18 +0000

I think a trip to the UWS Fairway (aka land of cheap, cheap pork) is in order to get some shoulder in order to try this. Or, you know, you can just somehow send this to me now and I’ll eat it at my desk.

By: Malcolm

Malcolm — Tue, 26 Jan 2010 13:29:10 +0000

Betty, you’ve gotta try this stuff. You can order the achiote from Amazon, if you can’t find it anywhere else…there is a direct link in the article. It’s worth the trouble!

By: Betty

Betty — Tue, 26 Jan 2010 13:03:28 +0000

First heard of this from a friend when we were in Mexico for your wedding. This is great. Thanks for the recipe – The ony item we cannot find in CT is the Achiote Red Paste. Can you import some for us? Sorry we missed you when you were here. Betty

By: sippitysup

sippitysup — Tue, 26 Jan 2010 02:36:02 +0000

Yes, oh yes! This is how pork was meant to die… GREG

By: Sonja Lillvik

Sonja Lillvik — Mon, 25 Jan 2010 22:38:02 +0000

Well done commentary and good recipe for cochinita pibil. I hope people try it and look further into Yucatec Maya culture and food. You can find some of this in my recently released memoir/cookbook, The Painted Fish and other Mayan Feasts. Please take a look at my website. Your site is very user friendly–good job.