The specialty of the house is born of Yucatecan heritage. Carlos Sosa is clearly proud of his pork dish cochinita pibil, and will excitedly talk about the preparation. He starts with a primal cut of pork shoulder, rubs it with achiote and the juice of sour oranges, wraps it in banana leaves and roasts it for hours. The acidic juice and the long cook break down the tough cut and make it pull-apart tender.

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