14.90
Preparation
Cochinita pibil is one of those dishes you never forget. Suckling pig marinated for hours in achiote and spices, slow cooked until every fibre falls apart on its own ā that is the secret behind a preparation with centuries of history in Yucatecan Mexican cuisine.
At Kokcha we serve it in a corn tortilla, with pickled purple onion that adds a fresh, acidic counterpoint, and coriander to finish with an herbal touch. Four pieces per serving, made for sharing or for taking your time.
A dish with its own character, steps away from the Sagrada Familia.
Allergens
š„ Milk
Pairing
The acidity of the pickled onion and the intensity of the achiote call for a drink that cleanses the palate between bites. Kokcha’s sangria balances the boldness of the dish perfectly ā a cold beer or a caipirinha work just as well.
