Think carnitas, but spicy and luxurious. Chilorio is a braised pork from the Mexican state of Sinaloa. The garlic, chiles, and vinegar act as a preservative for the meat which is often served in open air markets, an alternative to refrigeration. The meat is slowly cooked until it falls from the bone and then fried in a chile adobo that packs a flavorful punch.
Read MoreAn adobo in Mexico consists of a couple staples with variations: chiles, garlic, spices. It can be used as a cooking liquid for braising, a marinade or a sauce over enchiladas. This adobo has three chiles, vinegar, and spices and can be applied to any meat you'd like.
Read MoreCochinita Pibil is an exquisite dish from the Yucatan Peninsula, a region whose cuisine is so different from the rest of the country, it deserves its own category. Cochinita means a suckling pig in Spanish and Pibilis Mayan for cooked underground. This underground cooking method is one of the oldest forms of roasting meat safely and every culinary tradition has some form it. I'm not sure what the legality of digging a pit and cooking a pig underground in New York City is, but I don't want to run the risk, so this recipe is for an oven. This is a great recipe for staying home on Sundays, letting the meat slowly render out its flavor.
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