Tuxtla favourite · Achiote-baked pork
Tacos de Cochito
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In Tuxtla it is commonly paired with pozol, the cold Chiapas corn-and-cacao drink sold at the same markets.
Pork marinated in an adobo of dried chiles, achiote and spices, slow-baked until soft, then chopped into corn-tortilla tacos or stuffed into tortas at small taquerías and market counters, finished with pickled onion and chile.
Why it's made this way: Cochito horneado is a traditional dish of Tuxtla Gutiérrez and Chiapa de Corzo and features in the Chiapas state tourism food guide to Tuxtla.
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Part of World of Street Food — 3422 dishes from 118 countries.
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