There have been a number of restaurants in my area serving food from the Yucatan.
I'm thinking of doing a Cochinita Pibil (CP) crawl and seeing how one place compares to another. Yeah, I know. Only on Chowhound could you admit to doing a CP tasting.
Happily, just has I was thinking of this Chow podted a nice recipe and picture.
I decided to look around the web to see if there were other recipes ... if they all had the same basic ingrediants. If that was the case, then I'd be judging the CP by the technique rather than the complexity of spicing.
There seem to be various versions like this one.
So how do I judge an excellent CP?
After reading Chowhound all these years, I can tell you exactly what makes good carnitas ... crispy pieces on the outside of juicy, succulantly lardy pork.
I know there are exceptions. I've had some excellent carnitas that didn't follow the rules ... after all ... good pig, is good pig.
So while it doesn't matter except what I like, I'm wondering what the standard for excellence would be ... texture of meat ... complexity of spicing?