Cochinita Pibil is made with pork marinated in achiote paste, citrus juice, and spices, then wrapped in banana leaves and slow-roasted until tender. This iconic dish comes from Yucatán, rooted in ancient Maya techniques of underground pit roasting (píib). Traditionally eaten during weekend feasts or festivals like Hanal Pixán (Maya Day of the Dead), it’s served with pickled red onions, black beans, and tortillas. Its vibrant color and tangy flavor come from the achiote and bitter orange marinade.

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