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

by Spicie Foodie on February 17, 2013

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.
LINKS: *COCHINITA PIBIL & *** PICKLED RED ONION http://www.spiciefoodie.com/2012/01/06/cochinita-pibil-the-easy-way/ ***HOMEMADE QUESO FRESCO http://www.spiciefoodie.com/2011/07/21/queso-fresco-the-easy-way-version-1-3/


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


in Mexican,Pork,Sandwiches,Sunday Snapshots

{ 26 comments… read them below or add one }

1 Phong Hong February 17, 2013 at 9:38 AM

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 Spicie Foodie February 17, 2013 at 11:41 AM

Hi Phong,
Yes, it was too hard and I had to keep adding water — it took over an hour to cook. Thanks so much, I will definitely try that next time.


3 Rosa February 17, 2013 at 10:42 AM

Great clicks and gorgeous sandwich!

Happy Sunday!




4 Spicie Foodie February 17, 2013 at 11:41 AM

Thank you Rosa!


5 What's Baking?? February 17, 2013 at 12:15 PM

Yummy looking sandwich, Nancy. Very nice.


6 Spicie Foodie February 17, 2013 at 1:45 PM

Thank you Jen! Have a great Sunday.


7 john@kitchenriffs February 17, 2013 at 6:19 PM

Wow, terrific sandwich! Love the flavor combo you’ve devised. Really excellent stuff – thanks.


8 Spicie Foodie February 18, 2013 at 1:34 PM

Hi Johh, thank you!


9 yummychunklet February 17, 2013 at 7:18 PM

What a great idea adding radishes for extra crunch!


10 Spicie Foodie February 18, 2013 at 1:34 PM

Don’t you just love radishes too?


11 Nandita February 17, 2013 at 9:32 PM

What I loved the most about this post was the picture of the oreos. It’s just stunning. Lovely post Nancy :)


12 Spicie Foodie February 18, 2013 at 1:35 PM

Hehe, can’t help but be tempted by them either. Thanks Nandita:)


13 Adora's Box February 17, 2013 at 10:29 PM

Hi Nancy! Love the looks of that sandwich. I grew up eating leftovers in a bun so I prefer moist, hot sandwiches to cold ones. Very nice toppings, too.


14 Spicie Foodie February 18, 2013 at 1:35 PM

Hi Adora! Thanks so much, and I too prefer warm sandwiches over cold ones.


15 Laura (Tutti Dolci) February 17, 2013 at 10:46 PM

Beautiful photos, I especially love the wild rice!


16 Spicie Foodie February 18, 2013 at 1:36 PM

Thank you Laura!


17 Holly February 18, 2013 at 2:25 PM

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.


18 Spicie Foodie February 18, 2013 at 4:16 PM

I love them both too, Holly.


19 Angie@Angie's Recipes February 18, 2013 at 2:25 PM

Salad looks GREAT! Goes wonderful with that sandwich for the lunch.


20 Spicie Foodie February 18, 2013 at 4:16 PM

Thanks Angie, and yes it would be great with a sandwich.


21 Victoria of Flavors of the Sun February 18, 2013 at 7:23 PM

Cochinita pibil or pollo bibil are favorite recipes of mine. This version looks perfect–very modern.



22 Spicie Foodie February 18, 2013 at 10:46 PM

Thanks Victoria, I haven’t tried it with chicken yet but really should and soon!


23 kellie@foodtoglow February 19, 2013 at 11:02 PM

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.


24 Spicie Foodie February 20, 2013 at 8:52 PM

Hi Kellie,
Wow, your tofu sounds mouthwatering! Thanks for the rice tip. I do the same with regular rice, but it didn’t work for me in the wild.


25 mjskit February 20, 2013 at 3:46 AM

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. :)


26 Spicie Foodie February 20, 2013 at 8:54 PM

Thank you MJ for the wild rice tips, I will try that next time.

Yes, they are and I was super excited to find them here. I do separate them too:) lol


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