Getting good grub

My plate of cochinita pibil and refried beans yesterday.

Antonio Banderas brought cochinita pibil to the forefront of my consciousness even though I’d eaten it a time or two before. It was his movie El Pistolero in which he mentioned his love of cochinita pibil. Well, his character did. I don’t know if the actor Banderas actually likes cochinita pibil. But it is very tasty.

One of the advantages of the Plague Year and my child bride’s temporary, we hope, halt to her weekly pastry sales on the downtown plaza is that she has more free time, and since she does not know how to sit still, she’s been cooking meals more often. My gain.

Yesterday it was the cochinita pibil and refried beans you see on the plate.

It is one of those silver linings that clouds are reputed to have.

Moving on to another topic, I wrote on August 29 about a home construction starting across the street in a lot that’s been vacant since we built the Hacienda in 2002-03. Quite a bit of progress has been made, and I need to take another photo.

What’s most interesting about the home construction is that it’s being built, for the most part, by a lone fellow who looks to be about 60. Now and then, a overweight woman wearing the traditional, Mexican housewife apron is there too, shoveling, hauling bricks, cement, you name it. His wife, I imagine. And even less often, a younger fellow assists, but that’s rare. Basically, the one guy is doing it alone. Almost daily.

He always sports an old shirt of a Pemex employee. I wonder if he still works there. There’s a gas station up the highway a short distance.

When the work started a couple of months ago, the fellow would park his car, an old sedan, directly across from our entrance, making it difficult for me to pull the Honda in. We asked if he could park just a little farther along, and he has done so ever since.

When we drive out or in, we wave, and he waves back. He seems like a good guy, and I am immensely impressed with what he is doing. I wish I could build a house all by myself. I once dreamed of doing that, but I never have, of course, and never will.

16 thoughts on “Getting good grub

    1. Ms. Shoes: I don’t think that’s how pork and beans were meant to be, but it’s a very good alternative. I would love to have a bowl of pork and beans. Yes, yes, I know. I could make it, but I won’t. I’m particularly fond of the brand sold up north, the one that comes in a brown (no offense intended) bottle. Yum!


  1. I make pork and beans. I always have. It is much easier with the Instapot or one pot, whatever you like to call them, no more soaking overnight. I’ve not had cochinta, but it does look good.

    Building a home by yourself would be a very difficult task.


    1. Kirk: Maybe I’ll get an Insta Pot. People seem to really like them. Just afraid it will be another appliance gathering dust in the kitchen. But still.

      Yes, the one-man home construction is fascinating, and it would be a very difficult task. Alas, some folks have no other option.


  2. Are you perhaps thinking of Once Upon a Time in Mexico where Johnny Depp plays a CIA agent obsessed with the idea of finding and eating the perfect cochinita pibil? Great movie. Good dish. And, yes, an Instant Pot would be one way to cook some up.

    There is something alluring about building a house on one’s own, isn’t there? It takes Voltaire’s garden one step further.


    1. Señor Cotton: You know what? I do believe you are correct. I have my movies confused because I saw that one too. In a way, it makes more sense because Depp makes wackier movies than Banderas, and bringing up cochinita pibil in a movie is a tad odd, which is why I remembered it.

      I have no clue about Voltaire’s garden — my own garden presents sufficient struggles — but building one’s own home virtually alone would certainly provide a sense of satisfaction, would it not?


    2. Agent Sands : El, you really must try this because it’s puerco pibil. It’s a slow-roasted pork, nothing fancy. It just happens to be my favorite, and I order it with a tequila and lime in every dive I go to in this country. And honestly, that is the best it’s ever been anywhere. In fact, it’s too good. It’s so good that when I’m finished, I’ll pay my check, walk straight into the kitchen and shoot the cook. Because that’s what I do. I restore the balance to this country. And that is what I would like from you right now. Help keep the balance by pulling the trigger.


  3. We were on a Mayan plaza, among other ruins in a Belizean forest, on Dec. 21, 2012, challenging the end of times, eating cochinita pibil cooked in a hot pit. A Maya shaman blessed us to protect against end times and it worked. We descended from the plaza in the dark unscathed.


    1. Carole: I am a dedicated supporter of those who challenge the end times, and eating cochinita pibil is, I have heard from reliable sources, one of the best methods. A Mayan shaman would just be gravy.


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