I'm under the assumption that I'm not the only one that love bacon... That being said, after a few surgeries and some down time I took it upon myself to create some clothes to honor this noble and tasty animal. All hail the pig! If you are interested, check out the new clothing line here- www.cafepress.com/EpicureanPig

One of my favorite things to do while traveling: eating. The best way to get to know a culture in my opinion is to dive head first into their food and cuisine. On a recent trip to P.V., Mexico I set about finding two of my all time favorite foods- Carnitas & cochinita pibil. The latter proved much harder to find than the first (fantastic taco stand off the main drag, specializing in pescado, took care of the carnitas craving, along with any fish taco cravings I might have had).

Cochinata pibil (or puerco pibil, depending on if your watching Once Upon a Time in Mexico) is a traditional Mexican slow-roasted pork dish from Yucatán (unfortunately we were in Puerto Vallarta making this dish harder to find). Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.

In order to find the pibil I so desired, it required a 90 minute boat ride from our hotel to the remote area of Yalapa. The boat ride was worth it despite the serious drenching and ass bruising that occurred on the way back. Below is the receipt I've used in the past for Cochinita Pibil. It may seem like a pain in the ass to make, but I assure you, it's well worth it. And the pineapple adds a nice brightness to the dish that I think is needed.

2 1/2 tablespoons annatto seeds
1 teaspoon cumin seeds
1 1/2 teaspoons black peppercorns
5 whole allspice berries
5 whole cloves
1 (2-3 inch) stick cinnamon
1 habanero pepper, seeded
1/2 cup orange juice
1/3 cup lime juice
3 tablespoons lemon juice
1 tablespoon salt
4 garlic cloves
1/2 of a pineapple, cubed into 1 inch chunks
Dash tequilla
3 pounds boneless pork butt, cut in 2-inch squares
Banana leaves

Grind the annatto seeds to a fine powder using an electric spice grinder. Repeat with the cumin seeds, peppercorns, allspice, cinnamon and cloves.

Place the liquids, salt, garlic, habanero and powdered spices into a blender and blend well. Combine the marinade with pork chunks in a large ziplock bag. Refrigerate at least two hours or overnight.

Line a baking dish with banana leaves that have been softened over a flame or hot burner. Pour the pork and marinade into the dish, add chunks of pineapple and wrap with the leaves. Cover the pan with foil and roast in a preheated, 325 degree oven for 4 hours.