Cooking Class: Homemade Cochinita

In the organizer's words:

Cooking course in English
Homemade Cochinita
with Renata Lira

Cochinita pibil is a true gem of Mayan-Peninsular cuisine - and Mexican cuisine as a whole. Traditionally, this marinated pork stew, seasoned with achiote and other condiments, is slow-cooked for hours in a pib, or "underground oven," as it's known in Maya. Although we won't be digging a hole to cook it in class, we will learn how to make the best home-style version of this exquisite dish. We'll pair it with its classic accompaniments: pickled red onions and habaneros, fresh corn tortillas, and, to end on a sweet note, a warming wintertime cinnamon atole.

Menu:

• Cochinita
• Freshly Made Tortillas (From Flour)
• Habanero-Onion Pickle
• Cinnamon Atole

Renata Lira

Renata Lira is a food writer, cook, and culinary expert with over 25 years of experience exploring the rich flavors of Mexican cuisine and its connections to global food traditions. She combines professional restaurant training with deep knowledge of traditional Mexican cooking. Renata has worked as a press officer for renowned Mexican restaurants like Pujol in Mexico City, and has written for various publications as a food critic and essayist. She is also the founder and editor of the independent food publication Atole Newsletter.