I'm at home with my parents for Labor Day weekend. I want to spend the day tomorrow (Saturday) cooking and I also want to make something special for my family. Combine that with my recent pining for Mexican, and I've decided to make Cochinita Pibil tacos. Now, I've never actually make this dish before, but I've tried it at a few taquerias and really want to recreate that myself.
I am planning to make the Robert Rodriguez's recipe included in the features of 'Once Upon a Time in Mexico', with perhaps a few alterations (I can't help myself.) I'm going to serve the finished product (cooked in the oven or crock pot) on tortillas from the local tortilleria. Plus I'm going to make a small batch of pickled red onions. I may use the recipe here on CHOW.
My dillema is, what salsa should I make to go on top? When I've had it, it's always been sans sauce, but I love to make salsas, plus in my research I've read that tradionally it's served with a habañero salsa. I've found a few recipes for traditional habañero salsa online, though none really jump out at me. My idea was to make a habañero peach salsa, a recipe which was recently blogged by Homesick Texan ( http://homesicktexan.blogspot.com/ ). Part of me is eager to create this sweet-spicy concoction, add to that my parents and brother do not have a taste for overly spicy foods and my hope is that the peach will temper the peppers. But then, since I've made neither the pibil nor the salsa before, I'm not sure these flavors will complement each other. If the pork is juicy enough, I may just serve the salsa on the side with chips.
So, to wrap up an unnecessarily wordy post, I'm hoping some Chowhounders who have more experence with Mexican/Latino cooking can help me out. Will the sweetness of a fruity salsa marry well with the pibil, or am I better off using a more typical salsa? Since I'm going to be investing so much time (and as a broke college student, opportunities to cook like this are rare), I really want this dish to be excellent.
Also, I'm planning to cook up some rice and simple black beans (what is the most common bean in the Yucatan?) and maybe some guac. Any other pointers to round out the meal would be appreciated as well.
Gracias in advance.
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