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Agua
Fresca:
If you have traveled through Mexico, you have
probably seen these refreshing fruit drinks sold on
street corners. We've used melon in this recipe, but
almost any fruit can be used. Just be sure to adjust
for the amount of sugar, which will depend on the sweetness
of the fruit.
3 cups of cubed fresh melon (cantaloupe,
honeydew, or watermelon)
4 tablespoons of sugar
3 tablespoons
of lime juice, fresh preferred
1 quart of water
Melon
sliced for garnish
Cochinita Pibil:
Cochinita Pibil remains one of the most popular dishes
in the Yucatan despite the fact that it is generally
not prepared in the traditional method. Ovens have replaced
pits and domesticated pig introduced by the Spanish
has replaced wild boar but the seasonings remain virutally
the same and most households/restaurants still wrap
the meat in banana leaves before cooking:
10 whole black peppercorns
1/4 tsp cumin seeds
5 cloves
garlic
3 Tbs achiote paste [common in latino markets]
1 tsp dried Mexican oregano
2 bay leaves
1/3 C. bitter
orange juice OR lime juice
2 lbs. lean port cut into
2 inch cubes
3 fresh banana chiles
1 sliced purple onion
String Banana Leaves or Aluminum Foil
1. Place peppercorns
& cumin seeds in grinder and process to a fine powder.
2. Combine the powder with the garlic in a blender/processor
and puree.
3. Add to the puree the achiote paste, oregano,
bay leaves and
orange/lime juice and blend well.
4.
Pour this marinade over the pork cubes and marinade
for at
least 3 hours or overnight if possible.
5. Cut
2 pieces of string long enough to fit around a roasting
pan.
6. Lay the strings on the bottom of the pan Cut
the banana
leaves in pieces to fit the pan and line
the pan with them.
7. Place the pork, including the
marinade [discard bay leaves] on top of the banana leaves
8. Top with chiles and onion Fold the banana leaves
over the meat and tie the strings.
9. Cover the pan
and bake at 325F for 1.5 hours.
10. Serve with tortillas,
refried beans and habanero salsa.
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