for his own sides of sweet potato, parsnip, and beets. just a little bit of butter, guys. - yeah. - just a little bit of butter. - salt. - and that s it. - and that s it. - i m just gonna wait here while he roasts those beets. the pig from the pib is about to have a sophisticated makeover. - watch out. aah! - we re gonna make, like, a very crispy skin, no? - that s a good idea. - yeah. - i concur. [crunches] - do you hear that? - yes. - that s a crispy skin. - yes! - and i m gonna put it in here. - oh, that s beautiful! - so that s the way we plate it. - look at that presentation. - yeah. - the puréed vegetables and habanero chili salsa turns this dish into a rainbow of color.
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,
luis grows his produce the same way as the maya. - now, i m sure the ancient maya would feel at home in luis s garden, but what would they think of his breathtaking dining room? but i m at the heart of the action in the kitchen. - what? yes! - yeah? ok. - yes. don t threaten me with a good time. [laughs] salud. - cheers. - luis is from mexico city, but it s yucatán that s captured his heart. so what was your favorite thing about the cuisine when you moved here? - yes? this dish? - yeah, yeah. - oh, yeah. - really? - yeah. - luis has swapped out the traditional pickled red onions for his own sides of sweet potato, parsnip, and beets.
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,