Sunday Snapshots: Cochinita Pibil Sandwich & Other Foods I’m Loving This Week #2

Cochinita Pibil Sandwich Recipe by Spicie Foodie Happy Sunday! Today I want to share the second installment of Foods I’m Loving This Week. The last one was a while back, and so it’s time for another. Also I want to share these delectable cochinita pibil sandwiches. Early last year I shared my recipe for cochinita pibil, a slow roasted pork from the Yucatan peninsula that is marinated with orange juice, achiote paste, spices, then roasted until tender and falling apart. Typically the dish is eaten on corn tortilla as tacos, and topped with pickled red onions, but I decided to give my leftovers a little twist with these sandwiches. The full cochinita pibil recipe can be found in my archives here, Cochinita Pibil, The Easy Way, and below is how to prepare the sandwiches — not that you need a recipe for them.

Cochinita Pibil Sandwiches
Prep time
Total time
Use leftover cochinta pibil, Yucatan slow roasted pork, in these delectable sandwiches.
Recipe type: Main, Lunch, Leftovers
Cuisine: Mexican, Pork, Sandwich
  • Leftover cochinita pibil (*recipe link in Notes section)
  • hamburger buns or Mexican sandwich bread, or sandwich bread of choice
  • pickled red onions**
  • avocado slices
  • Mexican queso fresco*** or sub. with Feta cheese
  • radish slices
  • lettuce
  • jalapenos
  1. Using leftover cochinta pibil assemble sandwich as desired with suggested toppings, or toppings of choice.


Wild Rice, Garlic and Spring Onions by Spicie Foodie

This past week I bough my first bag of wild rice. I’ve never made it from scratch, can you believe that? I love the taste but I need to work on perfecting the cooking method. Have you any tips for me?

Fresh Basil Leaves by Spicie Foodie

What’s not to love about fresh basil?

Fresh Garden Greens Salad by Spicie Foodie

Having been craving a green salad all week I came up with this one, sliced olives, radishes, cherry tomatoes, chunks of feta cheese, arugula, mache greens, and crisp romaine. The dressing consisted of extra virgin olive oil, salt and freshly ground black pepper — simple and very satisfying.

Oreo Cookies by Spicie Foodie

And to end on a sweet note, I snacked on these cookies. They are a new import around here and I simply couldn’t resist buying a pack.


Now your turn, what food(s) are you currently loving?


Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie



  1. says

    Hi Nancy! I am loving your sandwich right now! And that green salad looks very inviting. I must say that salads is my all time favorite food. Did the wild rice come off as undercooked (hard)? Perhaps you could soak it for 30 minutes before cooking. I usually do that for brown or unpolished rice.

  2. says

    I’m currently loving quinoa. I don’t make it for months at a time and then I’m eating it for all my meals. And mandarins. I love their tang.

  3. says

    We are not quite ready for lettucey salads here in Scotland (last blast to winter snow predicted soon) but yesterday I made a griddled tofu (yes, tofu) shawarma that I cradled in a hothouse lettuce leaf and topped with a simple hm salsa, lemon-thinned hm hummus and sriracha. Crunchy, soft, spicy. mmm. I must look up your cochinita pibil recipe as that sounds fabulous. PS with wild rice mixes I still do a 2:1 ration but after initial bringing to the boil I let it very gently cook with lid on for 25 minutes, then let it sit for a further five minutes.

  4. says

    Looks like I need to made some cochinita pibil so I can have leftovers. This sandwich looks delicious! Wild rice: I usually cook my rice like I cook regular rice with a little more water and quite a bit more time. I use 2 1/4 cups stock (chicken or veggie) with 1 cup rice, covered and simmered for at least 45 minutes. The result is always delicious! Throwing in a few chopped dates in at the end makes the dish extra special. Oreos are an import? Oh my! When and if I “buy” cookies, it’s always a bag of Oreos. So do you separate them and eat the creamy inside first? I do. :)

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