Mucbil pollo is prepared at a Hanal Pixan ceremony; the process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos, is chronicled; and, back in Chicago, short ribs with ancho BBQ sauce and pollo pibil is made. Also: the smoky ovens in Temozón, a village known for its smoked meat; and Momocoa, a Southern-American-Yucatecan barbecue joint in Merida.moreless
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