“CHEF MIRIAM”
Doña Míriam Peraza says with the same humility that she opens the doors of her house, of her own kitchen to reveal the secrets and stories that are an inescapable part of the seasoning of the cochinita pibil, a dish that placed the Yucatecan cook on the platform most important content in the world and on the screens of subscribers in more than 120 countries.
The stew inspired her since her childhood, and at the same time captivated her by the patience and amalgamation of ingredients that were transformed into an aroma that remains so fresh in her memory because it transports her to the moments of family bonding and the teachings of her maternal grandmother, your chiich in maya, who really deserves the star.
On the table there are Yucatecan achiote seeds, a millenary condiment from the Mexican southeast with a characteristic orange color; cinnamon, cloves, cumin, oregano, bay leaf,castile pepper, the same ones that are ground and later the mixture is dissolved with sour orange juice.
The union of intense orange color, the pibil, bathes the pork with pieces of natural fat such as ribs, viscera, ear, chamorro or knuckle, and for lovers of cochinita, legs or hooves as they say in Yucatan. It is marinated for five hours in a metal container with banana leaves that cover the meat. "The embrace of the banana leaf is key", as Doña Miriam Peraza says.
Operates Tuesdays and Thursdays
START RETURN
09:00 H 14:30 H
MINIMUM 4 PAX
