Cinco de Mayo: Mexican Party of Flavor and Color

The king of tacos. At home, marinate the pork (pork loin head) in achiote, orange juice, pineapple, and chilies for 24h. Then, roast it in the oven stacked on a skewer or sauté in a very hot pan. Serve with roasted pineapple, cilantro, and lots of onion.

From Yucatan. Pork wrapped in banana leaves (or parchment paper) and cooked for hours with achiote and sour orange until it falls apart on its own. The smell it leaves in the kitchen is pure happiness. Essential to accompany with pickled red onion.

A sponge cake soaked in a mixture of condensed milk, evaporated milk, and heavy cream. Moist, sweet, and topped with meringue or whipped cream with cinnamon.