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I m going to the award-winning restaurant, ixi im, where cochinita pibil is transformed into fine dining. it s run by luis ronzón, one of the region s most exciting chefs, who makes his cochinita pibil using both ancient and modern techniques. hello! - hello. how you doing? - good. soy eva. - mucho gusto nice meeting you. - nice to meet you. - welcome. - thank you. i m excited. i ve heard amazing things about your restaurant. luis starts by cooking the pork the traditional mayan way: outdoors. - this pig is a descendant of the same breed that the spanish prize for jamón ibérico, one of the world s finest hams. - i ve never seen this orange. ....
It has the largest maya population in mexico, dating back 4,000 years. the ancient maya were pioneering and industrious. they thrived here until the arrival of the spanish conquistadors in the 1500s. the region s turbulent history and unique geography have heavily influenced the cuisine. so today, i am trying cochinita pibil, which is probably the most famous dish from the yucatán. you can t come here without having it. it s known worldwide. hola. - hola. buenos días. - hola. buenos días. - buenos días. [speaking spanish] - [speaking spanish] now, there are variations on the recipe. but cochinita pibil is slow-cooked pork marinated in a tangy spice mix. oh, wow. traditionally served in a taco with pickled red onions. look at that. you know it s good when there s pork fat dripping out. ....
Mmm. i m going to the award-winning restaurant, ixi im, where cochinita pibil is transformed into fine dining. it s run by luis ronzón, one of the region s most exciting chefs, who makes his cochinita pibil using both ancient and modern techniques. hello! - hello. how you doing? - good. soy eva. - mucho gusto nice meeting you. - nice to meet you. - welcome. - thank you. i m excited. i ve heard amazing things about your restaurant. luis starts by cooking the pork the traditional mayan way: outdoors. - this pig is a descendant of the same breed that the spanish prize for jamón ibérico, one of the world s finest hams. ....
Where cochinita pibil is transformed into fine dining. it s run by luis ronzón, one of the region s most exciting chefs, who makes his cochinita pibil using both ancient and modern techniques. hello! - hello. how you doing? - good. soy eva. - mucho gusto nice meeting you. - nice to meet you. - welcome. - thank you. i m excited. i ve heard amazing things about your restaurant. luis starts by cooking the pork the traditional mayan way: outdoors. - this pig is a descendant of the same breed that the spanish prize for jamón ibérico, one of the world s finest hams. - i ve never seen this orange. - yeah. - you use sour orange. ....
Where cochinita pibil is transformed into fine dining. it s run by luis ronzón, one of the region s most exciting chefs, who makes his cochinita pibil using both ancient and modern techniques. hello! - hello. how you doing? - good. soy eva. - mucho gusto nice meeting you. - nice to meet you. - welcome. - thank you. i m excited. i ve heard amazing things about your restaurant. luis starts by cooking the pork the traditional mayan way: outdoors. - this pig is a descendant of the same breed that the spanish prize for jamón ibérico, one of the world s finest hams. - i ve never seen this orange. - yeah. - you use sour orange. the spanish brought this citrus gem, ....