In a Bay Area underground oven, chefs are making smoky, earthy pork just like it s done in the Yucatán
Two brothers’ Richmond pop-up specializes in traditional cochinita pibil, slowly roasted overnight in their backyard
Two brothers’ Richmond pop-up specializes in traditional cochinita pibil, slowly roasted overnight in their backyard
Arcadio Cach takes a hoe and starts scraping dirt in a back corner of his Richmond yard, behind a big green lawn studded with raised beds for growing cilantro and tomatoes. Slowly, he reveals a square scrap of metal lying underground. He lifts it up, and rows of uniform brick appear below: an underground oven, just like his grandpa built in his native Yucatán in Mexico