[{"_1":2,"_94":-5,"_95":-5},"loaderData",{"_3":4,"_93":-5},"routes/search._index",{"_5":6,"_92":70},"posts",[7,49],{"_8":9,"_10":11,"_12":13,"_39":40,"_41":42,"_43":44,"_45":46,"_47":48},"fileName","Mexico","slug","mexico","frontmatter",{"_14":15,"_16":17,"_18":19,"_20":21,"_22":23,"_24":25,"_27":17,"_28":29,"_30":31,"_32":33,"_34":29,"_35":36,"_37":38},"title","Mexico: A Culinary Journey","public",true,"date","2024-10-20T00:00:00Z","description","My adventures through Mexico's diverse regional cuisines","category","travel","tags",[11,23,26],"cuisine-overview","featured","cover","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-md.webp","cover-xs","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-xs.webp","cover-sm","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-sm.webp","cover-md","cover-lg","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-lg.webp","cover-xl","/_repo/medias/99081a846c83bef2e8a62a44ceafc445b332084ef5df199d9695b465fe457ed8-xl.webp","firstParagraphText","After spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.","plain","Mexico: A Culinary JourneyAfter spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.Oaxaca - The Land of MolesOaxaca stole my heart with its seven moles. The most famous, Mole Negro Oaxaqueño, requires over 30 ingredients and embodies the complexity of pre-Hispanic cooking. Don't miss the street food scene - I wrote extensively about it in Oaxaca Street Food Adventures.Yucatán - Mayan FlavorsThe Yucatán Peninsula offers completely different flavors. Cochinita Pibil, pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked underground, is the region's crown jewel. The use of habanero and xcatic chilies gives Yucatecan food its distinctive heat.Mexico City - Where Everything ConvergesThe capital is where all regional cuisines meet. From high-end restaurants like Pujol Review to humble street tacos, CDMX has it all. Birria Tacos and street tacos here are legendary - a beautiful fusion of Lebanese and Mexican cuisines.Puebla - Baroque CuisinePuebla's cuisine reflects its colonial baroque architecture - ornate and complex. Mole poblano, chiles en nogada (in season), and cemitas are must-tries.Essential IngredientsChilies: The backbone of Mexican cooking. Each variety has its own flavor profileCorn: Still processed traditionally with lime to make masaHerbs: Epazote, hoja santa, Mexican oregano - completely different from their European counterpartsChocolate: Used in savory dishes, not just dessertsRecipes to TryMole Negro Oaxaqueño - The king of molesCochinita Pibil - Yucatecan pulled porkBirria Tacos - Mexico's iconic street foodFish Tacos - Coastal Mexican perfectionMexican Guacamole - The perfect accompanimentMexican Street Corn Elote - Street food classicMexican Horchata - Traditional rice drinkFermented Salsa - Complex fermented flavorsSalsa Verde - Bright, tomatillo-based sauceRestaurant RecommendationsPujol Review - Mexico City's most famous restaurantCasa Oaxaca Review - Elevated regional cuisineMexico changed how I think about food. It's not just about recipes - it's about tradition, family, and the stories passed down through generations. Compare this to my experiences in Peru or Japan, and you'll see how geography and history shape a nation's palate.","html","

Mexico: A Culinary Journey

After spending three months traveling through Mexico, I can confidently say it has one of the world's most diverse and sophisticated cuisines. Each region tells its own story through food, from Mexican Guacamole to complex Fermented Salsa variations.

Oaxaca - The Land of Moles

Oaxaca stole my heart with its seven moles. The most famous, Mole Negro Oaxaqueño, requires over 30 ingredients and embodies the complexity of pre-Hispanic cooking. Don't miss the street food scene - I wrote extensively about it in Oaxaca Street Food Adventures.

Yucatán - Mayan Flavors

The Yucatán Peninsula offers completely different flavors. Cochinita Pibil, pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked underground, is the region's crown jewel. The use of habanero and xcatic chilies gives Yucatecan food its distinctive heat.

Mexico City - Where Everything Converges

The capital is where all regional cuisines meet. From high-end restaurants like Pujol Review to humble street tacos, CDMX has it all. Birria Tacos and street tacos here are legendary - a beautiful fusion of Lebanese and Mexican cuisines.

Puebla - Baroque Cuisine

Puebla's cuisine reflects its colonial baroque architecture - ornate and complex. Mole poblano, chiles en nogada (in season), and cemitas are must-tries.

Essential Ingredients

Chilies: The backbone of Mexican cooking. Each variety has its own flavor profile
Corn: Still processed traditionally with lime to make masa
Herbs: Epazote, hoja santa, Mexican oregano - completely different from their European counterparts
Chocolate: Used in savory dishes, not just desserts

Recipes to Try

Mole Negro Oaxaqueño - The king of moles
Cochinita Pibil - Yucatecan pulled pork
Birria Tacos - Mexico's iconic street food
Fish Tacos - Coastal Mexican perfection
Mexican Guacamole - The perfect accompaniment
Mexican Street Corn Elote - Street food classic
Mexican Horchata - Traditional rice drink
Fermented Salsa - Complex fermented flavors
Salsa Verde - Bright, tomatillo-based sauce

Restaurant Recommendations

Pujol Review - Mexico City's most famous restaurant
Casa Oaxaca Review - Elevated regional cuisine

Mexico changed how I think about food. It's not just about recipes - it's about tradition, family, and the stories passed down through generations. Compare this to my experiences in Peru or Japan, and you'll see how geography and history shape a nation's palate.

","toc",[],"originalFilePath","articles/countries/Mexico.md",{"_8":50,"_10":51,"_12":52,"_39":80,"_41":81,"_43":82,"_45":83,"_47":84,"_85":86,"_87":88,"_89":90,"_91":88},"Cochinita Pibil","cochinita-pibil",{"_14":50,"_16":17,"_18":53,"_10":51,"_20":54,"_22":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_24":68,"_73":74,"_28":75,"_30":76,"_32":77,"_34":75,"_35":78,"_37":79},"2024-10-25T00:00:00Z","Traditional Yucatecan pork marinated in achiote and sour orange","main-dish","cuisine","Mexican","cook_time","4 hours","prep_time","30 minutes","marination_time","overnight","servings",10,"difficulty","intermediate",[69,70,71,72],"mexican","yucatan","pork","traditional","visual_style","vibrant folk-art mexicano meets ancient mayan codex - burnt orange and deep terracotta tones, traditional clay pottery textures, banana leaf patterns, hand-painted talavera ceramics, rustic wooden elements with carved mayan motifs, warm earth pigments and natural fibers","/_repo/medias/54420c1fe6ba41c9913749676209e81a8b5e7abf77a8f3e808f191fc33ee9feb-md.webp","/_repo/medias/54420c1fe6ba41c9913749676209e81a8b5e7abf77a8f3e808f191fc33ee9feb-xs.webp","/_repo/medias/54420c1fe6ba41c9913749676209e81a8b5e7abf77a8f3e808f191fc33ee9feb-sm.webp","/_repo/medias/54420c1fe6ba41c9913749676209e81a8b5e7abf77a8f3e808f191fc33ee9feb-lg.webp","/_repo/medias/54420c1fe6ba41c9913749676209e81a8b5e7abf77a8f3e808f191fc33ee9feb-xl.webp","Achiote paste transforms ordinary pork into something extraordinary—vibrant orange-red meat with deep, earthy flavors that taste like the Yucatán itself. Wrapped in banana leaves and slow-cooked for hours, the result is fork-tender pork that practically shreds itself.","Achiote paste transforms ordinary pork into something extraordinary—vibrant orange-red meat with deep, earthy flavors that taste like the Yucatán itself. Wrapped in banana leaves and slow-cooked for hours, the result is fork-tender pork that practically shreds itself.IngredientsFor the marinade:🌶️ 100g achiote paste🍊 1 cup sour orange juice (or mix of orange and lime)🧄 8 garlic cloves🧂 1 tbsp salt🌿 1 tsp dried oregano🌿 1/2 tsp cumin🌶️ 1/2 tsp black pepperFor the pork:🐷 3 kg pork shoulder, cut into large chunks\n🍃 Banana leaves (or aluminum foil)\n🧅 2 red onions, sliced\n🌶️ Habanero chilies (to taste)InstructionsMake the marinade: Blend achiote paste, sour orange juice, garlic, salt, oregano, cumin, and pepper until smooth. The color should be vibrant red-orange.Marinate the pork: Score the pork chunks and rub thoroughly with the marinade. Place in a bowl, cover, and refrigerate overnight. This is crucial - don't rush it!Prepare banana leaves: If using banana leaves, pass them over an open flame to soften. Line a large roasting pan with overlapping leaves.Assemble: Place marinated pork on the leaves. Top with sliced onions and whole habaneros. Fold leaves over to completely enclose the meat.Wrapping cochinita pibil in banana leavesSlow cook: Cover tightly with foil. Bake at 325°F (165°C) for 3-4 hours until the meat falls apart when touched.Serve: Shred the meat and serve with warm corn tortillas, pickled red onions, and Salsa Verde or habanero salsa.Pickled Red Onions🧅 2 red onions, thinly sliced\n🍊 1/2 cup sour orange juice\n🧂 1 tsp saltBlanch onions in boiling water for 10 seconds. Drain and mix with juice and salt. Let sit for at least 1 hour.NotesIn the Yucatán, they'd wrap this in banana leaves and bury it with hot coals overnight. The banana leaves impart a subtle flavor - don't skip them if you can find them! Asian grocery stores usually carry them frozen.This dish is traditionally served at celebrations. I wrote about attending a village festival where they prepared cochinita pibil for 200 people in Mexico.For more Mexican recipes, try Mole Negro Oaxaqueño for another complex traditional dish, or Birria Tacos with Rich Consommé for a different regional specialty that also benefits from slow braising. The achiote paste used here is completely different from the chili-based sauces of central Mexico - it's what makes Yucatecan cuisine unique. Serve alongside Mexican Guacamole and Mexican Street Corn Elote for a proper Yucatecan feast.","

Achiote paste transforms ordinary pork into something extraordinary—vibrant orange-red meat with deep, earthy flavors that taste like the Yucatán itself. Wrapped in banana leaves and slow-cooked for hours, the result is fork-tender pork that practically shreds itself.

Ingredients

For the marinade:

🌶️ 100g achiote paste
\n🍊 1 cup sour orange juice (or mix of orange and lime)
\n🧄 8 garlic cloves
\n🧂 1 tbsp salt
\n🌿 1 tsp dried oregano
\n🌿 1/2 tsp cumin
\n🌶️ 1/2 tsp black pepper

For the pork:

🐷 3 kg pork shoulder, cut into large chunks\n🍃 Banana leaves (or aluminum foil)\n🧅 2 red onions, sliced\n🌶️ Habanero chilies (to taste)

Instructions

\n
Make the marinade: Blend achiote paste, sour orange juice, garlic, salt, oregano, cumin, and pepper until smooth. The color should be vibrant red-orange.
\n
\n
Marinate the pork: Score the pork chunks and rub thoroughly with the marinade. Place in a bowl, cover, and refrigerate overnight. This is crucial - don't rush it!
\n
\n
Prepare banana leaves: If using banana leaves, pass them over an open flame to soften. Line a large roasting pan with overlapping leaves.
\n
\n
Assemble: Place marinated pork on the leaves. Top with sliced onions and whole habaneros. Fold leaves over to completely enclose the meat.
\n

$\"Wrapping$

\n
Slow cook: Cover tightly with foil. Bake at 325°F (165°C) for 3-4 hours until the meat falls apart when touched.
\n
\n
Serve: Shred the meat and serve with warm corn tortillas, pickled red onions, and Salsa Verde or habanero salsa.
\n

Pickled Red Onions

🧅 2 red onions, thinly sliced\n🍊 1/2 cup sour orange juice\n🧂 1 tsp salt

Blanch onions in boiling water for 10 seconds. Drain and mix with juice and salt. Let sit for at least 1 hour.

Notes

In the Yucatán, they'd wrap this in banana leaves and bury it with hot coals overnight. The banana leaves impart a subtle flavor - don't skip them if you can find them! Asian grocery stores usually carry them frozen.

This dish is traditionally served at celebrations. I wrote about attending a village festival where they prepared cochinita pibil for 200 people in Mexico.

For more Mexican recipes, try Mole Negro Oaxaqueño for another complex traditional dish, or Birria Tacos with Rich Consommé for a different regional specialty that also benefits from slow braising. The achiote paste used here is completely different from the chili-based sauces of central Mexico - it's what makes Yucatecan cuisine unique. Serve alongside Mexican Guacamole and Mexican Street Corn Elote for a proper Yucatecan feast.

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Mexico: A Culinary Journey

Cochinita Pibil