WHY THIS RECIPE WORKS: Traditionally prepared in the Yucatán peninsula, cochinita pibil is a whole suckling pig that is marinated in citrus and earthy spices,

WHY THIS RECIPE WORKS: The reality of many grilled pork chops is burnt exteriors, tough meat, and barely a hint of flavor. We wanted a

WHY THIS RECIPE WORKS: A signature dish of the Yucatán, poc chuc begins with thinly sliced pork cutlets marinated in sour orange juice, annatto powder,

WHY THIS RECIPE WORKS: Chiles rellenos are poblano chiles that are stuffed with a savory filling, enrobed in an airy batter and deep-fried. Traditional recipes

WHY THIS RECIPE WORKS: We wanted to create a recipe that would infuse quick-cooking pork tenderloin with big Mexican flavor. We first browned the tenderloins

WHY THIS RECIPE WORKS: Hailing from the state of Oaxaca, black mole is also known as mole negro. This thick, complexly flavored sauce consists of

WHY THIS RECIPE WORKS: Peanuts with chile and lime are a classic bar snack that can be found in a number of regions across Mexico.

WHY THIS RECIPE WORKS: In the Mexican state of Sinaloa, mildly spiced, orange-infused pork known as chilorio is one of the region’s most popular dishes.