Cochinita Pibil by Daniel Peña

This dish is one of my secret weapons in fighting those harsh grad school winters in Ithaca. Not only is it a reminder of home (Texas), it’s also incredibly spicy and perfect for forgetting the trauma of snow. I typically make this on a Sunday before a long week, knowing that when I’m strapped for time it reheats well for a nice dinner or for serving in tacos. It’s been a staple of my grad student life too, mainly because it’s cheap to make. Delicioso!

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