"Owned by the same family that runs Holbox, this busy stall inside Mercado La Paloma near USC has been serving traditional Yucatan cuisine for the past twenty years and is still going strong. You're going to want to start with their flagship cochinita pibil—sweet and savory slow-roasted pork that’s been marinated in achiote and sour orange and cooked inside a banana leaf. It's the best version in the city and therefore sets the standard for all others. But don't ignore the shredded turkey panuchos, housemade longaniza, and char-grilled pollo asado, too. These are tough decisions to make, which is why we usually order several rounds of tacos at Chichen Itza rather than choose one entree—somehow, you can always find room for one more taco. " - sylvio martins, garrett snyder, brant cox, nikko duren
