Cochinita pibil tacos are served in taquerias citywide and are a Sunday lunch staple in homes across the state. 

Pork is marinated in sour orange and seasoned with an annatto-seed paste. It is then wrapped in a banana leaf, slow-roasted and served shredded. 

Tortillas are handmade at most traditional eateries, using wheat or corn flour (ground yellow maize is most commonly used). 

Habanero salsa is the essential topping to all Yucatecan cooking. No cochinita pibil taco is complete without a drizzle of this spicy chili sauce. 

Lime juice is squeezed on top off the dish to enhance the citrusy flavours of the meat. 

[This story appears in the February 2020 edition of WestJet Magazine.]