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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.
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