Comments on: Robert Rodriguez’s Puerco Pibil

By: Chris

Chris — Mon, 13 Jul 2009 00:46:28 +0000

Oh thats also what i ment to ask, Banana Leaves, ive been told i can do it in just tin foil but bugger that i wanna go the whole hog, any leads? where did you get yours from?

By: Chris

Chris — Sun, 12 Jul 2009 23:55:23 +0000

Awsome thanx for that, i should have the seeds either tomorrow or wednesday so ill let you know how it goes.

By: Dave

Dave — Sat, 11 Jul 2009 00:03:34 +0000

@Chris: Yes, everything from the bag goes into the dish (something with decent sides to hold the juices) – it smells very strong, but cooks down into a really tasty sauce and prevents the meat from getting dry. I’m glad you’re giving it a go – its the new favorite of almost everyone we make it for

By: Chris

Chris — Fri, 10 Jul 2009 23:50:22 +0000

Just ordered my annattoo seeds, ive been wanting to make this dish for years! quick question for ya tho, do you por the leftover liquid in the bag into the baking tray aswell or just the marinated meat?

By: Ruth

Ruth — Wed, 04 Feb 2009 22:28:04 +0000

I am in Auckland too (near Eden Park). I plan to make it for my husband’s birthday but have left it a little too late to get seeds from Mexifoods, so if I could buy a handful of seeds of you that would be awesome. I am happy to come over and pick them up. Email me at r.kerr at clear.net.nz

By: Dave

Dave — Mon, 02 Feb 2009 03:16:36 +0000

Hi Ruth,

I think I’ve got a few left (we’ve been making it like mad though – and I highly recommend you make it too .

I’m in Auckland (Browns Bay), where abouts are you?

Did you try Mexifoods? –> http://www.mexifoods.co.nz/13/8/id136.htm

By: Ruth

Ruth — Mon, 02 Feb 2009 02:59:08 +0000

My husband and I plan to try the recipe out, after watch the DVD extras but we have be prevented by a lack of Annato seeds. Could we get some off you?