Paleo Mex

Before the big day next week (Thanksgiving), I have another dinner party to host first, and this one is only for six. 

A good friend of ours, whose family hails from Mexico, and I had a chat recently about Paleo and regional cuisine and, long story short, I’m up for the challenge of making his suggested dish, Cochinita Pibil, Paleo style.

(He doesn’t know I’ve already made this before and it was extremely to execute; no one missed the rice or beans I didn’t serve!).

Using the traditional recipe I received from a chef during a stay in Playa del Carmen a few years ago, the achiote, sour orange, oregano, cinnamon, cumin and garlic serve to create a delicious flavor profile for the pastured pork shoulder; the banana leaves and habaneros will add the finishing touch and, a mere three days later, the dish will be nailed!

Yes, Paleo can be a simple, day to day means of eating healthy balanced food, but I’d be a liar if I said I didn’t love a challenge of preparing a more elaborate meal, too!

(Several recipes of Julia Child have already been a big success!  Yes, this is my idea of fun!)

Prep begins today for the meal on Friday!