If you like the Pibil, You should try a Cuban Style pork butt.Excuse me for reviving this post, but I thought I´d share one of my first experiences in Mexico City.
I got off my flight at like 1pm, and my son, who picked me up, said " we´ve got to move - have to get to La Montejo before 2-30".
So we arrived at this lovely cantina around 2.15 - still almost empty - and picked a table. By 3pm, it was packed solid.
La Montejo is a Yucatan-cusine cantina, and their speciality is cochinito pibil. We were immediately served nacho chips, with a potent hot sauce; then came potato turnovers, which surprised me, but which were extraordinary. A chicken Mole like I´ve never eaten before, but the star was the pibil. The pork was pulled; literally tiny strings of long-cooked pork, and serve in tortillas. The "secret" to making it so delicious (and I asked the chef) is to pour a little bit of the cooking juices over the pork just before wrapping it in the tortilla. NOT hot - but the yucatan salsa which everyone piled on top ( diced habanero, lots of lime juice, and red onion), was.
A memorable meal - which continued until about 11pm.....
Recipe - Cuban Style Pork Roast