Going Whole Hog in Mexico

Get in my belly, torta! Photo: Jenene Chesbrough

When my fiancée and I were in Mexico last December, I spent the greater portion of our 10-day vacation stuffing my gut with cochinita pubil.

Basically, it’s pork that’s marinated in the juice of bitter oranges and achiote paste—it imparts a reddish tint and a subtly sweet, peppery flavor. It’s then wrapped in banana leaves and consigned to an underground stove, where it’s slow-cooked till fall-apart tender. I ate pounds upon pounds of pig, both in taco and torta form (pictured). Hungry for more? Read my tale of gluttony over at Food Republic.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s