I grew up in a Mexican American household, and pork was a protein that we ate regularly. When I think of my favorite way to ...

Coming from Mexico's Yucatán Peninsula, cochinita pibil is a popular recipe that is mainly served as a taco topping (not to be confused with carnitas, another pork-based Mexican dish).

Rosalía Chay is one of the few chefs in Mexico who still cooks using an underground oven called a pib to make cochinita pibil. Maya people in the Yucatán Peninsula have prepared it this way ...

The Cochinita Pibil, a Yucatan-style braised pork with tangy orange, achiote sauce, white rice, black beans, pickled red onions, habanero salsa and served with house-made corn tortilla ...

(Juan Figueroa / Staff Photographer) Yucatán’s traditional cuisine is complex, with intricate dishes such as cochinita pibil or sopa de lima being among its most well-known. But the region’s ...

The Mexico City-born chef built an international CV at Enrique Olvera’s esteemed tasting menu restaurant Pujol, and also ...

and cochinita pibil (slow-roasted pork). These new eateries blend seamlessly with the casual dives residents love. Though traditional Mexican flavors are the focus of many of Tulum's menus ...

U.S.-inspired creations like queso fundido join forces with adobo-marinated octopus, cochinita pibil sopes, ceviche and pozole blanco (a Mexican stew with hominy, simmered pork, onions and oregano).