Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.

This meal comes with: Tortillas, pickles onions with habanero, green sauce, habanero sauce

The city’s trendiest taco right now originated in the Mexican state of Jalisco. Traditionally made with goat, birria refers to a scrumptious stew infused with chilis, tomatoes, and other spices like cumin, cloves and cinnamon. The tender meat is then plucked out and used to fill corn tortillas that are fried until crispy and served alongside a bowl of the stew’s juices.

This meal comes with: Tortillas, chopped onion, chopped cilantro, limes, green sauce, habanero sauce and beef juice.

Literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas

This meal comes with: Tortillas, pico de gallo, green sauce, habanero sauce, limes.

It is crisp-thin shavings of vertical spit-roasted pork, marinated with chiles guajillo and achiote, then served on tortillas. Pastor means "shepherd," the name given to Lebanese merchants who immigrated to Mexico City in the early 1900s, bringing the concept of shawarma with them.

This meal comes with: Tortillas, chopped onion, chopped cilantro, dice pineapple, green sauce, habanero sauce and limes.