Recipe for Cochinita Pibil? - Page 3

**Jesus** · 05-05-2006

I just found this other recipe while surfing.
http://www.mexicodesconocido.com/esp...b=88&idpag=533

Sorry, is in Spanish, I will try to do a translation later.

**Jesus** · 05-25-2006

I crude and faulty translation but fun.
HEAVENLY YUCATECAN FOOD

I believe that one of the things by which Yucatecos are famous (aside from the big head) is by our food, so greasy, so elaborated, so condimented, so heavy… but so exquisite!
It is a fact that the Mexican food and, in this case, the yucatecan, became rich after the arrival of the Spaniards to our land. Originally the basic Mayan staples of the era were maize, beans, Chile, pumpkin, and the meats that were consumed were of guajolotes (turkey) and dogs. They never used fats or oils, they did not know the frituras (fried snacks), and they took its food solely raw, roasted or cooked (we must blame the obesity on Hernán Cortes). Bernal Diaz tells us in its "True History of the Conquest" about Cortez: “Pigs had arrived for him ” for a banquet to celebrate with his captains one of his victories. With this and that one went creating the mestization gastronomical in which the monks - franciscans, Dominican, Agustins, Carmelites, etc. were very important also, cultivating their vegetables and orchards Mexican and the Spanish. But ahead, the Yucatan Peninsula was considered a land of difficult access and very distant from the rest of Mexico, reason why it was relatively isolated from the rest of the country, but united by its ports with Europe, specially France, New Orleans and Cuba, and the yucatecos were influenced in many aspects by these places, including their food. Definitively there is nothing like enjoying an exquisite cochinita pibil (buried of course, as “the pibil” term indicates it), a rellenito negro, salbutes, the panuchos, a stuffed cheese and infinity of meals more, but, please, cooked by yucatecos, because there are such inventions that…

Taken from: http://www.laxtabay.com/comidayucateca.htm
Buen Provecho

MaripositaII · 05-25-2006

Can we make this dish on the stove instead of the oven? I have a nice Le Creuset pot that cooks better than a crock pot I think.

**Jesus** · 06-06-2006

Quote:

Originally Posted by MaripositaII

Can we make this dish on the stove instead of the oven? I have a nice Le Creuset pot that cooks better than a crock pot I think.

I don´t see a reason not to try, the idea is to cook the meat, traditionaly is done on a Earth Oven, which is a little trench you dig in the soil, put very hot rocks on the bottom then add a thick layer of banana leaves (in the central part of Mexico the maguey leaves are used to make Barbacoa) then the marinated meat packed in banana leaves, then another layer of leaves and then you cover the hole with soil and go for a walk. When you are done with your stroll the meat should be tender and delicious. If your Le Creuset is better than a crock I think you all the points covered and don´t need the oven.

JAH · 06-06-2006

In February I had the distinct pleasure of taking a cooking class from Silvio Campos at his home in Tixkokob. One of the menu items was cochinita pibil. He is one of the few who still buries his meat for the cooking process. Most places use the indoor oven anymore. I have pictures of Silvio covering the pig(including the head!) with his recado rojo and then more pictures of him and his crew burying the metal box of meat for 22 hours of underground cooking. It was a memorable day! You can buy it at the family's stall in the market in Tixkokob.

**Jesus** · 12-28-2006

Quote:

Originally Posted by JAH

In February I had the distinct pleasure of taking a cooking class from Silvio Campos at his home in Tixkokob. One of the menu items was cochinita pibil. He is one of the few who still buries his meat for the cooking process. Most places use the indoor oven anymore. I have pictures of Silvio covering the pig(including the head!) with his recado rojo and then more pictures of him and his crew burying the metal box of meat for 22 hours of underground cooking. It was a memorable day! You can buy it at the family's stall in the market in Tixkokob.

Any pictures yet?

JAH · 12-28-2006

You talking to me, Jesus? Of course, I have pictures! Can I post them? Of course not!! Techie I am not. I don't have them stored on any website - just on my laptop. And there they set for me to enjoy!

Maybe someday I'll get my act together on this.

Good grief, my husband gave me a tomtom for Christmas and I have yet to use it

It's only out of the box because he took it out.

Captions for the pictues:

The firepit
Burying the pan containing the cochinita
preparing the sauce for cochinita pibil
Making papadzules
Sylvio Campos in his kitchen
Thoroughly coating the pig with the sauce
Silvio with his son, wife, daughter, and NEPHEW - also his #1 assistant
Enjoying the fruits of our day's labor in Sylvio's kitchen

JAH · 12-28-2006

¡Gracias, Jesus!

alwaysmissinpdc · 12-28-2006

Gracias JAH! I made it this summer, though not quite the way shown in your pics (damn the County's burn laws

), but with your encouragement.

**Jesus** · 12-28-2006

Quote:

Originally Posted by alwaysmissinpdc

Gracias JAH! I made it this summer, though not quite the way shown in your pics (damn the County's burn laws

), but with your encouragement.

But Do you need a permit to bury some hot coals and rocks?
That won´t create a fire nor emit any smoke.

JAH · 12-28-2006

Alwaysmissin, next time you'll have to invite me

! It shouldn't take me more than 10 hours to get to Delaware

**james** · 12-29-2006

how could that cochinita be any good if it's cooked in such a clean tub like that one?

Thanks for sharing, that's good stuff.

the guy on 34th also buries his meat, um, I mean, uses the traditional preparation method.

JAH · 12-29-2006

Sylvio is internationally renowned for his expertise on Yucatec cuisine. His family maintains a food stall in the market in Tixkokob - worth a stop if one is in the neighborhood.

What really amazed me was that spotless white shirt. At the end of a day of cooking it was still spotless!!

**Jesus** · 12-30-2006

Quote:

Originally Posted by JAH

Sylvio is internationally renowned for his expertise on Yucatec cuisine. His family maintains a food stall in the market in Tixkokob - worth a stop if one is in the neighborhood.

What really amazed me was that spotless white shirt. At the end of a day of cooking it was still spotless!!

I used to help at my Mom's coffeeshop at the kitchen, I never really got messy in many years, I can´t understand why you should stain yourself

while cooking. There are mops and the sink is nearby,

Even the carts guys don´t really get greasy, they clean their hands constantly when not serving the meat.

Check their aprons.

alwaysmissinpdc · 12-31-2006

Quote:

Originally Posted by JAH

Alwaysmissin, next time you'll have to invite me

! It shouldn't take me more than 10 hours to get to Delaware

It would be a pleasure to have you here! But if you're going to travel that long, I'll just meet you in Mexico and buy you dinner.

Quote:

Originally Posted by Jesus

But Do you need a permit to bury some hot coals and rocks?
That won´t create a fire nor emit any smoke.

Where has my inner rebel gone? I'm sure the county law makers completely missed details about underground cooking.

Though I really don't have a clue how to do this properly, and I haven't the faintest idea how to acquire/handle an entire pig. I think maybe I'll buy a rotisserie and venture carnita al pastor first. ( I hope I have the spelling right on that

)

12-29-2006	#42 (permalink)
james beach geek admin Join Date: Apr 2001 Location: 10 year Playa resident lost in Kullavik, Sweden Posts: 9,539	how could that cochinita be any good if it's cooked in such a clean tub like that one? Thanks for sharing, that's good stuff. the guy on 34th also buries his meat, um, I mean, uses the traditional preparation method. __________________ My lovely house is for sale Get your own signature countdown image! Thanks for taking the time to read the announcement!

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05-05-2006	#31 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,369	I just found this other recipe while surfing. http://www.mexicodesconocido.com/esp...b=88&idpag=533 Sorry, is in Spanish, I will try to do a translation later.

05-25-2006	#32 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,369	I crude and faulty translation but fun. HEAVENLY YUCATECAN FOOD I believe that one of the things by which Yucatecos are famous (aside from the big head) is by our food, so greasy, so elaborated, so condimented, so heavy… but so exquisite! It is a fact that the Mexican food and, in this case, the yucatecan, became rich after the arrival of the Spaniards to our land. Originally the basic Mayan staples of the era were maize, beans, Chile, pumpkin, and the meats that were consumed were of guajolotes (turkey) and dogs. They never used fats or oils, they did not know the frituras (fried snacks), and they took its food solely raw, roasted or cooked (we must blame the obesity on Hernán Cortes). Bernal Diaz tells us in its "True History of the Conquest" about Cortez: “Pigs had arrived for him ” for a banquet to celebrate with his captains one of his victories. With this and that one went creating the mestization gastronomical in which the monks - franciscans, Dominican, Agustins, Carmelites, etc. were very important also, cultivating their vegetables and orchards Mexican and the Spanish. But ahead, the Yucatan Peninsula was considered a land of difficult access and very distant from the rest of Mexico, reason why it was relatively isolated from the rest of the country, but united by its ports with Europe, specially France, New Orleans and Cuba, and the yucatecos were influenced in many aspects by these places, including their food. Definitively there is nothing like enjoying an exquisite cochinita pibil (buried of course, as “the pibil” term indicates it), a rellenito negro, salbutes, the panuchos, a stuffed cheese and infinity of meals more, but, please, cooked by yucatecos, because there are such inventions that… Taken from: http://www.laxtabay.com/comidayucateca.htm Buen Provecho

05-25-2006	#33 (permalink)
MaripositaII añejo Join Date: Sep 2005 Posts: 2,866	Can we make this dish on the stove instead of the oven? I have a nice Le Creuset pot that cooks better than a crock pot I think.

06-06-2006	#35 (permalink)
JAH reposado Join Date: Apr 2001 Location: Indiana Posts: 1,309	In February I had the distinct pleasure of taking a cooking class from Silvio Campos at his home in Tixkokob. One of the menu items was cochinita pibil. He is one of the few who still buries his meat for the cooking process. Most places use the indoor oven anymore. I have pictures of Silvio covering the pig(including the head!) with his recado rojo and then more pictures of him and his crew burying the metal box of meat for 22 hours of underground cooking. It was a memorable day! You can buy it at the family's stall in the market in Tixkokob.

12-28-2006	#38 (permalink)
JAH reposado Join Date: Apr 2001 Location: Indiana Posts: 1,309	¡Gracias, Jesus!

12-28-2006	#39 (permalink)
alwaysmissinpdc añejo Join Date: Jul 2005 Location: burbs north of Wilmington, Delaware Posts: 3,197	Gracias JAH! I made it this summer, though not quite the way shown in your pics (damn the County's burn laws ), but with your encouragement.

12-28-2006	#41 (permalink)
JAH reposado Join Date: Apr 2001 Location: Indiana Posts: 1,309	Alwaysmissin, next time you'll have to invite me ! It shouldn't take me more than 10 hours to get to Delaware

12-29-2006	#43 (permalink)
JAH reposado Join Date: Apr 2001 Location: Indiana Posts: 1,309	Sylvio is internationally renowned for his expertise on Yucatec cuisine. His family maintains a food stall in the market in Tixkokob - worth a stop if one is in the neighborhood. What really amazed me was that spotless white shirt. At the end of a day of cooking it was still spotless!!

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