Tag Archives: frijol con puerco

Pueblo Pibil on a Monday – Frijol con Puerco!

April 3, 2019Casual Restaurant CriticCasual Restaurant Critic, comida en merida, comida yucateca, feijoada, frijol con puerco, lawsonsyucatan.com, pork and beans, restaurantes en merida, William Lawson, Yucatan, yucatan travel, yucatecan food, yucatecan restaurantsWilliamLawson

Traditionally, in the Yucatan you eat frijol con puerco (pork and beans in English speaking countries and feijoada en Brasil) on Mondays and if you are in the town of Tixcocob, a half hour from Merida, you can enjoy this classic dish prepared in the pib, or underground pit oven.

Pueblo Pibil is a beautiful restaurant, with attentive and courteous service and the food is really outstanding.

Highly recommended!

Start with an appetizer of chicharrones while waiting for your pork 🙂

Also, more pork in the form of this achiote-soaked grilled rib appetizer

The happy moment the lata (tin) comes out of the pit or pib

Close up of the bubbling deliciousness or frijol con puerco

Garnishes for your frijol con puerco

Handmade corn tortillas

The puerco

The frijol

Frijol con Puerco – A Monday Tradition

November 24, 2010Inspired, Life in the Yucatanchile habanero, cilantro, comida en merida, comida yucateca, elmaloso, frijol con puerco, life in Merida, limones, Merida, merida restaurants, notthenews, pepino, restaurantes en merida, yucatan restaurants, yucatecan food, yucatecan restaurantsWilliamLawson

Usually made on Mondays because it was “easy” to prepare, frijol con puerco is a true Yucatecan classic I have come to love.

There is the colorful, aromatic array of finely chopped condiments (above), with onions, radishes, limones and plenty of exotic cilantro; these are added to your plate according to your preferences. I’m not a huge fan of onion breath myself so I don’t put more than a teaspoons worth in mine.

Another selection of condiments offered included chopped cucumber, a first for me (below) and creamy avocado which of course helps to boost the dish’s already stratospheric calorie count.

In addition to the condiments there should be a fresh roasted tomato salsa as well as fire-toasted habanero chiles ground with the juice of freshly picked limones, preferably from the obligatory backyard tree.