Tortas Cochinita Pibil
Posted 22 July 2011 - 02:24 PM
Posted 22 July 2011 - 05:35 PM
Posted 22 July 2011 - 09:49 PM
Posted 23 July 2011 - 10:02 AM
Posted 23 July 2011 - 10:26 AM
***Have to say the BEST pibil I have eaten came from a little house on the transversal that is located on the left hand side of the road a little past the tope (talk about waaaaay out there jajaja) I think what makes this one so much better is that this local cooks his whole pig in the ground in leaf. He also grows his own Dragon Fruit and the hottest Habaneros I have ever eaten. Some times I think the others in town just cut it up and slow cook it in a big pot.
When I order I usually say Sólo carne blanca y oscura por favor. Nada más es necesario ;o) Only white and dark meat please....nothing else needed. While I consider myself an adventurous eater, other internal organs and parts are not up my alley. The juice that it all comes in however is yummy so go figure lol. If you want to look like a real local take your own Tupperware for your to go container and sammiches later.
Posted 23 July 2011 - 02:51 PM
Posted 23 July 2011 - 03:07 PM
I have heard about it, I know everybody loves it...but I truly have no idea what the ingredients are.
Some enlightenment, please.
The most important thing in life is not knowing everything, it's having the phone number of somebody who does!
Posted 23 July 2011 - 03:27 PM
Posted 23 July 2011 - 06:17 PM
Posted 23 July 2011 - 06:24 PM
Posted 24 July 2011 - 01:23 PM
Posted 24 July 2011 - 02:24 PM
Posted 24 July 2011 - 04:15 PM
Well now you know where a few pibil stands are as you saw them ;o) so you know where to go next time. I live in central Texas as well and can eat the most habaneros whole but these were soooo hot. and it was like eating 3 peppers because when you bit into them there were two more peppers growing...kinda like a pepper inside of a pepper inside of the big outside pepper. Hot!x3 jajaja I went with my longtime friends Jenster101, and David to the transversal local. Maybe Jenster has some pix of our jungle Pibil adventure? I will ask her to post up pix and or better directions if she has em. Enjoy the rest of your vacation in sunny cozumel!
Thanks for the kind words. I do like to cook/BBQ for sure. Great thing about SanMiguel is that there is always somewhere new to try or another mom and pop place to go to because your friends said it was super, or you just happen to be walkin and go into a place to try for the first time. Flipside to that is that sometimes when you find a good one the next time you come down they may not still be open ;o(
Posted 20 January 2012 - 01:01 PM
Posted 20 January 2012 - 01:58 PM
Posted 20 January 2012 - 02:29 PM
Posted 20 January 2012 - 03:51 PM
its not "say boy ass" - thats gringo for onion...
the proper pronumciation is "Seh Boh Yass"
Posted 20 January 2012 - 04:09 PM
In the quick version I take a pork butt or shoulder and put it in a roasting pan with about 4 cups of chicken bullion, one onion quarted, some garlic cloves, and about 1/3 of a brick of achiote. Put it in the oven for 3 1/2 to 4 hours at 350 degrees. Take the pork out and shred it with two forks and put it back in the pan with the juices. It comes out great.
Doing it the right way is even better but this works just fine. Serve on tortillas or on a torta roll with pickled purple onions and some haberno salsa. You can't go wrong.
Posted 20 January 2012 - 05:04 PM
Posted 20 January 2012 - 06:10 PM
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