This is a new project we’ve been working on as an outlet for our passion for cooking incredible foods from all around the world. We hope to make you really cool dishes that… need to be finished at home. This isn’t your standard “here’s a bunch of groceries, now spend 4 hours chopping, dicing, and cleaning” situation, this is more of a “Hey, we spent hours and hours and hours making this dish in the most traditional way we possibly could, and you just need to heat up the meat and toast the tortillas and you’re eating a dish that has been made by the Mayans for thousands of years because it’s incredible” kinda way.
We bought incredibly wonderful skin-on, bone-in pork shoulder from Blues Creek, marinated it overnight in orange, lime, and grapefruit juice with toasted spices garlic, shallot, pasilla chiles, and black pepper, then wrapped it all up in banana leaves and braised it at a very low temperature for about 9 hours until it was the juiciest, tastiest thing you’ll ever eat.
The kit will contain 8 Tortillas (we used 6 in testing, but we know what it’s like to not get enough tortillas at a restaurant and be sad, so we’re including 8), 1lb of braised pork, and 8 total ounces of house-pickled onions and sweet peppers, and a small cup of house-made habanero hot sauce. To reheat, we suggest adding the pork to a nonstick pan over medium high heat, letting the juices reduce while stirring one or two times, then letting one side of the meat get lightly golden brown and caramelized with most of the juices evaporated. taste and adjust for salt if you’d like! To toast the tortillas, i always sprinkle a bit of water on each side, then heat in a skillet over medium high heat until lightly golden brown on the first side. when you flip them, they should bubble slightly and puff up after 10-20 seconds. They should be ready to go! Top with your pickled veggies and a sprinkle of the habanero hot sauce, if desired!
We’re charging $24, as this is a test. A ton of effort and research and driving and prep went into this one, so we think this is a heck of a deal! Please let us know what you think, we plan on doing many more of these if things go well.
This is a new project we’ve been working on as an outlet for our passion for cooking incredible foods from all around the world. We hope to make you really cool dishes that… need to be finished at home. This isn’t your standard “here’s a bunch of groceries, now spend 4 hours chopping, dicing, and cleaning” situation, this is more of a “Hey, we spent hours and hours and hours making this dish in the most traditional way we possibly could, and you just need to heat up the meat and toast the tortillas and you’re eating a dish that has been made by the Mayans for thousands of years because it’s incredible” kinda way.
We bought incredibly wonderful skin-on, bone-in pork shoulder from Blues Creek, marinated it overnight in orange, lime, and grapefruit juice with toasted spices garlic, shallot, pasilla chiles, and black pepper, then wrapped it all up in banana leaves and braised it at a very low temperature for about 9 hours until it was the juiciest, tastiest thing you’ll ever eat.
The kit will contain 8 Tortillas (we used 6 in testing, but we know what it’s like to not get enough tortillas at a restaurant and be sad, so we’re including 8), 1lb of braised pork, and 8 total ounces of house-pickled onions and sweet peppers, and a small cup of house-made habanero hot sauce. To reheat, we suggest adding the pork to a nonstick pan over medium high heat, letting the juices reduce while stirring one or two times, then letting one side of the meat get lightly golden brown and caramelized with most of the juices evaporated. taste and adjust for salt if you’d like! To toast the tortillas, i always sprinkle a bit of water on each side, then heat in a skillet over medium high heat until lightly golden brown on the first side. when you flip them, they should bubble slightly and puff up after 10-20 seconds. They should be ready to go! Top with your pickled veggies and a sprinkle of the habanero hot sauce, if desired!
We’re charging $24, as this is a test. A ton of effort and research and driving and prep went into this one, so we think this is a heck of a deal! Please let us know what you think, we plan on doing many more of these if things go well.
