For me, cochinita pibil is one of the great slow-cooked dishes of the world. Traditionally cooked underground, it works just as well when wrapped in banana leaves and sealed inside a casserole. We get our banana leaves from our neighbour, a wonderful Irishman called Tom who used to own most of the hill on which we live. Pork neck is another of those great lesser-used cuts of meat just made for slow cooking. I'll post my recipe for this, but in the meantime - if you have just one Mexican cookbook, get hold of one of Diana Kennedy's books. My Mexico,
The Art of Mexican Cooking and The Cuisines of Mexico are faves. She includes many recipes she has collected on her travels around the countryside - dishes that are unique to one town or even a single family.
COCHINITA PIBIL, FRIJOLES REFRITOS, QUESO DE CABRITO, CEBOLLAS Y SALSA FRESCA
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