Cochinita Pibil from Taberna Mexicana

Cochinita Pibil.jpg
Erica O'Neil
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 laura.hahnefeld@newtimes.com.

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.

Miss a dish? 

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97: Cash Sandwich from Main Ingredient Ale House

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95: Fattoush Salad from Al-Hana Restaurant at Baiz Market

94: Croissant from Essence Bakery Cafe

93: Funghi Pizza from The Parlor

92: Baynchaiv Crepes from Sekong by Night

91: Caldo de Res from Pitic

90: Slice of Pepperoni Pizza from Mamma Mia

89: Hot Bollix Spicy Potato Balls from Rula Bula 

88: Chicken Lo Mein from Desert Jade

87: Spicy Broccoli from FnB

86: Barra Vieja Shrimp from Mucho Gusto

85: Wild Mushroom Ravioli from Merc Bar

Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

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