Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email firstname.lastname@example.org.
84: Cochinita Pibil from Taberna Mexicana
We became total Rick Bayless groupies after watching a PBS episode of him digging a hole in his own backyard, lining it with bricks, and roasting banana-leaf packets to cochinita pibil perfection. Then we got up off our butts to cruise through Fili-B's to sub for a dreamy Bayless burrito. Turns out you don't have to destroy your perfectly xeriscaped yard to score some mean pibil. You just have to hit up Taberna Mexicana, where they'll slave over perfecting achiote pork and all you have to do is show up hungry.
The Yucatan stewed cochinita pibil was one steaming hot cast iron tureen filled to the brim with saucy, achiote pork that had been slow-roasted for hours in banana leaves. The citrus-marinated pork was fork tender and served alongside thick plantain chips, pristine white crema, and perfectly pretty pickled onions. Take that, Filiberto's.
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Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.