drinks&nibbles: Hibiscus Palomas and Cochinta Pibil

Though Cancún and Cozumel might immediately come to mind when thinking of the Yucatán Peninsula, the real charm lies in the smaller towns dotting the ocean with their brightly-colored houses and shops lining cobblestoned streets, active since the conquistadors. In this vibrant but laid back region, there is a strong beachy vibe evident even in their easy going foodways. One of the best-known dishes, Cochinita Pibil starts with marinating a suckling pig in strong citrus and rich annato seed paste. After wrapping it in banana leaves, the pork is then slow roasted, rendering a tender pulled pork with a signature burnt orange hue. Generally eaten folded into fresh corn tortillas and spiked with pickled red onions as a taco, I love this on a small crispy corn chip as hors d’oeuvres as pretty as they are delicious. A perfect foil to the rich, unctuous pulled pork, this Hibiscus Paolma marries two of Mexico’s most-loved beverages. Dried petals of the Hibiscus flower are brewed as a base for a wildly popular iced tea — Agua Fresca de Jamaica. Here, I use it to infuse Mexico’s most beloved cocktail, the Paloma. Spanish for “dove,” think of it as the Margarita’s lighter, fizzy cousin.

Don’t let the couple of exotic ingredients prevent you from cooking these dishes. Hibiscus leaves are readily available in most supermarkets, and if you can’t find achiote paste in your area, Amazon sells it for three to four bucks delivered to your door.

 

 

Cochinita Pibil

100 gram package achiote paste (about 4 Tablespoons)

⅓ cup freshly squeezed orange juice

⅓ cup freshly squeezed lemon juice

⅓ cup white vinegar

1 habanero, or jalapeño pepper, seeded and finely chopped

2 teaspoons cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon salt

3½ – 4 pound pork butt

 

For the pickled red onions:

½ cup white vinegar

1 Tablespoon sugar

1 teaspoon kosher salt

1 medium red onion, halved then sliced 1/8-inch thick

½ whole black peppercorns

 

In a large Ziploc bag, combine the achiote paste, juices, vinegar, chili pepper, and spices. Add the pork butt and allow to marinate in the refrigerator for at least four hours, or even better overnight.

 

Meanwhile, prepare the pickled onions: in a small sauce pot, bring the vinegar, ½ cup water, sugar and salt to a boil. Pour vinegar mixture over the onions and black peppercorns in a sealable container with at least a 3-cup capacity. After allowing the steam to escape, seal, and place in fridge for at least four hours, or overnight.

 

Place the pork and marinade in a slow cooker and cook on low for 8 hours. Remove and shred with two forks, removing any excess fat. Return to slow cooker and toss with sauce.

 

Hibiscus Paloma

Makes one cocktail

 

½ ounce hibiscus syrup (see below)

2 ounces “Blanco” tequila

6 ounces grapefruit soda, such as Squirt or Fresca

 

Rim a tall glass with kosher salt, then fill with ice. Pour the hibiscus syrup, then the tequila, and finally the soda into the glass and garnish with a slice of grapefruit.

 

 

Hibiscus Syrup

Makes one cup

 

½ cup dried hibiscus leaves

¼ cup sugar

 

In a small sauce pot, bring 1 cup water to a boil over medium-high heat. Add the hibiscus leaves and immediately remove from the heat. Allow to steep for 5 minutes. Strain out the leaves and return the liquid to the pot. Add the sugar and return to a boil over medium heat until the sugar is fully dissolved. Allow to cool thoroughly.