67788 Tue Mar 22 00:40:48 -0800 2005 13 2 Los Angeles Area 0 367957 Anyone know where to score the best rendition of this dish in LA? Got interested in the stuff after watching a featurette in the Special Features section of the "Once Upon a Time in Mexico" DVD. Rodriguez himself hosts a video tek on how to prepare it his way. Anyone seen it? HighlandP/Echo/Silver/Eagle/Downtown would be great, but I'm willing to drive. Also: is the stuff even that great? What's the difference between conchita pibil and the puerco? Rod makes it seem like it can get you laid. Hyperbole? Tue Mar 22 00:40:48 -0800 2005 0 JohnnyDreg 1 367967 You know, I happened to see that film with my brother (We come from a VERY proud Yucatecan family) and when we heard them call Cochinita Pibil, Puerco Pibil, we groaned QUITE loudly... I guess that is what they call it in San Antonio where Rodriguez is from... :/ Because in Mexico (at least Mexico City down...) it's always been Cochinita... Anyway, the best rendition of it is actually from A Bakery near Alvarado and Washington called La Flor de Yucatan. They only make it one weekends and only in limited quanities. It's a STRICTLY to go operation... here is my post in detail about this place... http://www.chowhound.com/california/boards/losangeles/messages/132884.html If it sounds a little TOO authentic for you... then the two next best options are Chichen Itza in Mercado la Paloma near USC or Yuca's Taco Stand near Los Feliz. Others might recommend Loteria, but it's a complete INSULT to the dish, as their Cochinita is served DRY. The ULTIMATE way to have Cochinita is with a Tortilla SOAKED in the rich pork drippings that have intermingled with the sour orange and Anatto seed recado... Hmmm... Yes, it is truly a dish worth killing for if done right... so it fit the Movie perfectly in that respect... Enjoy! --Dommy! Tue Mar 22 01:21:54 -0800 2005 367957 0 Dommy! 2 367997 "...The ULTIMATE way to have Cochinita is with a Tortilla SOAKED in the rich pork drippings that have intermingled with the sour orange and Anatto seed recado..." Thanks a lot, Dommy. Now I have saliva all over my key board at 7 in the morning! (g) Tue Mar 22 10:05:59 -0800 2005 367967 0 WLA 2 368093 Having just tasted the cochinita at Chichen Itza, Yuca's and Loteria in the last few weeks, in my opinion Chichen Itza was by far the best, Yuca's was pretty good, and Loteria was as Dommy said, somewhat dry and disappointing. Tue Mar 22 16:19:57 -0800 2005 367967 0 Chowpatty 1 368051 I agree about Yuca's Hut on Hillhurst just below Los Feliz Blvd and Griffith park. It is only open for lunch and is just a shack in a liquor store parking lot. Their conchinita pibil is sooo friggin great, I have friends call me from LAX sometimes asking if they can make it to that taco shack and back during their layover. It is the kind of stuff you think about for months after you try it. It used to win best of LA in the Weekly every year. I think they exclude it now for having won so many times. Tue Mar 22 13:35:16 -0800 2005 367957 0 woody 2 368188 Senor Herrera always wanted to open his own real restaurant and show LA what food from his native Yucatan region was all about. Alas, he passed away around 2 years ago, and Dora and mother run Yuca's Hut now, with a very well choreographed staff working in about a 10 sq. ft. "kitchen". Tue Mar 22 20:09:29 -0800 2005 368051 0 carter 2 368209 Yuca's rocks. I love how the hotsauce bottles don't have caps and you eat in a parking lot. You can go get Corona's at the liquor store in the same lot. Everyone I have ever taken there loves Yuca's. Not the most expensive restaurant in L.A., but clearly one of the best. You sit next to Hollywood execs and truck workers just munching away. One of the things that makes L.A. great. Tue Mar 22 22:04:38 -0800 2005 368051 0 custardina 1 368089 I actually made the recipe off the movie and it BLEW away anything I have had at a restaurant. Tue Mar 22 16:07:06 -0800 2005 367957 0 blackbookali 2 368373 Cochinita is right - Puerco must be an anomaly. I have two recipes from Rick Bayless - made the one from his "Mexican Kitchen" book that was more down-home, and it was better than any I'd had in any restaurant. I made it with boneless shoulder, but it would be much better w/bone-in. I'm gonna use bone-in "country rib" strips next time. El Portal in Pasadena does a pretty decent version, not too expensive, either. Wed Mar 23 14:57:43 -0800 2005 368089 0 Will Owen 3 368382 I love Rick Bayless - ate at his restaurant in Chicago in 2002 - SO GOOD!! I have that cookbook and will definitely have to make it. Maybe for a get-together I am having next month. Thanks for the tip!! I love El Portal's Conchinita Pibil. Yum!! Wed Mar 23 16:11:54 -0800 2005 368373 0 WildSwede 4 368416 Rick fed me* my first-ever bowl of menudo, and I'd never even heard of him or Topolobampo until a friend took us there in 1985. I've been trying to find some that good ever since. *Not personally, mind you... Wed Mar 23 18:59:37 -0800 2005 368382 0 Will Owen 5 368421 Recipe is on p. 170 of "Mexican Kitchen." I used prepared achiote paste (from Vons at Fair Oaks/O. Grove), and squoze one of my driveway Myer lemons into some OJ for the sour orange. I was going to serve it as tacos, as in the book, but everyone just wanted it on the plate with the pickled onions and tortillas on the side. It's twice as good the next day, especially on (forgive me, Rick) mashed potatoes! Wed Mar 23 19:09:35 -0800 2005 368416 0 Will Owen 5 368425 I almost died from jealousy until I saw your * note at the bottom!! ;-) I had the best ceviche (made with white fish and green olives) at Frontera Grill (his restaurant next door to Topolobompo). I dream about that ceviche. Best hand-shaken at the table margaritas as well. *sigh* Wed Mar 23 19:19:30 -0800 2005 368416 0 WildSwede 6 368428 He wasn't really famous yet, though there were some good clippings on the wall by the cash register. As it was, I recall the waitress was terminally cute - don't think I'd have taken kindly to some guy coming out instead! Please note my addendum below this - it doesn't show up (except on the board itself) because I changed the title too much. I'm still learning how this damn thing works... Wed Mar 23 19:25:28 -0800 2005 368425 0 Will Owen