We head to Los Tacos No. 1, which makes the best tacos I have ever eaten. I order the adobada, which is piled with pork that’s been cooked on a spit, then topped with strips of pineapple, onions ...

Rich pork rinds and flavorful salsa team up for a deliciously simple weeknight dinner in this recipe for Tacos de Chicharrón. Pork rinds combined with your favorite salsa create a delightful dish ...

While the pork rests, chop the pineapple into rough ½-inch cubes, discarding the core. Transfer to a small bowl and stir in the cilantro and the remaining 1 tablespoon lime juice, then taste and ...

1. Cut pork butt into smaller pieces. Do not remove the fat. Place in 8x13 baking dish. 2. Mix salt, pepper and chile powder together and coat both sides of pork. 3. Combine garlic, onion and ...

In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until ...

To achieve a similar dish at home, we turned to well-marbled pork butt roast and traded the banana leaves and pit of coals for a Dutch oven, which, when placed in a moderate oven, allowed the pork ...

Slice the pineapple into seven ½-inch-thick rounds. Quarter two rounds, trimming and discarding the core. In a food processor, purée the quartered pineapple slices, oil, brown sugar, garlic ...

Serve the pork, chopped pineapple and remaining pineapple puree with the tortillas, chopped onion and lime wedges. EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at ...