Yucatecan Must

I'm certain you've had your share of Mexican food. And if you haven't, I suggest you have more or try it if you've never had it.

One thing that I've always loved about Mexican food, is how satisfying it was to eat after I'd go to the beach on Maui- particularly after surfing. Something about the mix of spices, beans, rice and guacamole whether it was nachos, a burrito, chimichanga (fried burrito), or enchiladas. Add a side of agua fresca of horchata or jamaica (pronounced a "Ha" sound and not a "J" like the country) and I was beyond happy. Food bliss as I knew it before I ever worked in the food industry.

Since my teenage years my understanding and love of Mexican cuisine has evolved to include more dishes and flavors. I also find it to be satisfying no matter what time of day. Food you find abroad, like many cuisines, doesn't reflect the nuances and regional differences of a cuisine. Mexico has traditional dishes that vary with each region. A burrito or chimichanga will be found in certain regions of Mexico and not others.

In the Riviera Maya and Yucatán Peninsula there's one dish that's particularly unique to the region: Cochinita Pibil.  Cochinita Pibil is a slow roasted pork dish flavored with spices including achiote or annatto. The marinated pork is wrapped in banana leaves, roasted underground for several hours. The roasted meat comes out having immense flavor while being delicately tender. The Cochinita Pibil is served on tortillas, often garnished with chopped and slightly pickled (with citrus juices) red onion. You can then top it with various salsas as you please.

One the most recommended places for Cochinita Pibil here in Tulum is Taqueria Honorio (on Satellite Sur between Andromeda Ote and Calle Sol Ote). It was highly recommended to me by a Mexican chef who has a restaurant in Carroll Gardens, Brooklyn and a local staff member of a hotel. Taqueria Honorio is a family-run restaurant that's been around You can order either a torta (sandwich) or taco with different meats. I've tried the Lechon, Negro Relleno also but I like the Cochinita best. If you have a decent appetite I suggest ordering three tacos to start. The clientele is a mix of tourists and locals and the staff speaks minimal English so if you can, order in Spanish. However, Spanish isn't your forte then I'm sure a nearby customer will help you out. The places in town that serve Cochinita Pibil open early and close in the early afternoon so either look into the hours or get there on the early side.

Cochinita Pibil tacos