Cochinita Tacos
Samstag, 28. März 2026 um 18 Uhr
G und S CharlottenburgWilmersdorfer Str. 102/103
10629 Berlin
Kochkurs auf Englisch
Cochinita Tacos
Slow-roasted pork with homemade corn tortillas
mit Renata Lira
Cochinita is one of the defining dishes of the Yucatán Peninsula.
Traditionally, pork is seasoned with achiote and citrus, then cooked for hours in a pib - a Maya underground oven that gives the dish its depth and tenderness. While we won’t be cooking it underground in class, we will follow the same logic of time, balance, and restraint. Easy to impress family and guests at home.
The cochinita will be served the way it should be: in freshly made corn tortillas, with pickled red onions and habanero for that sharp, spicy contrast that makes each bite come alive.
This is not fast cooking. It’s careful cooking - and you can taste the difference.
Menü:
- Cochinita - slow-cooked achiote marinated pork
- Onion-habnero Pickle
- Freshly Made Corn Tortillas
- Cinnamon Atole
Renata Lira
Renata Lira is a food writer, cook, and culinary expert with over 25 years of experience exploring the rich flavors of Mexican cuisine and its connections to global food traditions. She combines professional restaurant training with deep knowledge of traditional Mexican cooking. Renata has worked as a press officer for renowned Mexican restaurants like Pujol in Mexico City, and has written for various publications as a food critic and essayist. She is also the founder and editor of the independent food publication Atole Newsletter.
G und S CharlottenburgWilmersdorfer Str. 102/103
10629 Berlin
Basierend auf unseren Erfahrungswerten, liegt der Mittelwert für diesen Kurs bei 4 Stunden.
- Cochinita - slow-cooked achiote marinated pork
- Onion-habnero Pickle
- Freshly Made Corn Tortillas
- Cinnamon Atole
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