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Cochinita Pibil Sandwich

Name: Cochinita Pibil Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 Avocado; 4 Bread rolls (bolillo or telera); 1 pieza grande Red onion; 1 Habanero chilli; 500 g Cooked cochinita pibil; 3 Sour orange juice; 0.5 tsp Dried oregano; 1 tsp Salt; 2 tbsp White wine vinegar

5.0(1 rating)

35 min (20 prep + 15 cook) Easy 4 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 3 Jun 2026

Yucatecan sandwich with cochinita pibil, pickled red onion and habanero chilli.

About this recipe

The cochinita pibil torta is one of the most iconic sandwiches of Yucatán: the legendary pork marinated in achiote and sour orange, slowly cooked wrapped in banana leaf, served in a telera roll or Yucatecan French-style bread with generous amounts of pickled red onion in sour orange, habanero chilli and avocado. The combination of flavours - the umami of the cochinita, the acidity of the pickled onion and the heat of the habanero - makes this sandwich a unique gastronomic experience.

History & Origin

Cochinita pibil is one of the most internationally recognised dishes of Mexican cuisine, and its sandwich version is the quintessential street food of the streets of Mérida and the entire Yucatán Peninsula. Pib - a Mayan word meaning 'underground oven' - defines the traditional cooking technique: meat wrapped in banana leaf and marinated in achiote was buried in a pit with embers to cook slowly for hours. Achiote - the seed of the annatto tree - was widely used by the Maya not only as a food colourant but also as body paint and medicine. The combination of achiote with sour orange, introduced by the Spanish during the colonial period, created the marinade that is today the unmistakeable hallmark of this dish. The cochinita torta has become one of the most popular breakfasts in Yucatán, sold at markets from the early hours of the morning, and is one of the finest representatives of Yucatecan street food.

Estimated cost

£28.63

Total cost

£7.16

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

28g

Protein

58g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the pickled red onion: thinly slice the onion into julienne strips. In a bowl, mix with the sour orange juice (or lemon juice), vinegar, oregano and salt. Leave to rest for at least 30 minutes. The onion will turn a deep pink colour.
2
If you have freshly made cochinita pibil, heat it in a pan with a little sour orange juice over medium heat until piping hot and juicy. If using tinned or pre-made cochinita, drain and heat in the same way.
3
Halve the bread rolls and toast them on a griddle or in a toaster. Spread mashed avocado seasoned with salt and lime on the bottom half of the bread.
4
Place a generous portion of hot cochinita pibil on top of the avocado. Add the drained pickled red onion and slices of habanero chilli to taste.
5
Close the sandwich, press lightly and serve immediately alongside extra habanero chilli for those who like it hotter.

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The Story of Cochinita Pibil: From Ancient Maya to Modern Kitchens

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.