Elevating Tradition: Inclusivity doesn't need to compromise authenticity

Pato Pibil, A Halal Take on a Yucatán Classic

Cochinita Pibil is one of the most celebrated dishes of the Yucatán—a slow-roasted pork marinated in achiote, citrus, and spices, then wrapped in banana leaves and cooked until it falls apart with smoky, earthy flavor. But after living in the Middle East for more than fifteen years, I’ve learned that we don’t have to compromise taste, or sacrifice Mexican culinary traditions, for a halal-friendly version of these celebrated dishes.

Our Pato Pibil, made with duck instead of pork, preserves all the depth and soul of the original. Duck brings its own richness that pairs beautifully with the tang of bitter orange and the warmth of achiote, while staying true to halal dietary practice. For me, it’s proof that Mexican classics can adapt without losing their identity, bridging cultures, honoring tradition, and offering a guilt-free way to enjoy one of Mexico’s most iconic dishes.

Yield

4–6 servings | Active: ~45 min | Marinate: 12–24 hrs | Cook: 2.5–3 hrs

Ingredients

Duck & Wrap

• 1 whole halal duck patted dry (I prefer a female duck for it's tenderness, but if you would prefer something larger choose a male peking duck, known for their rich flesh, and a more flavorful roast.)

• 2½ tsp kosher salt (for seasoning duck)

• 1 large white onion, sliced 5 mm (¼ in) thick

• 2 bay leaves

• Banana leaves (enough to line and cover a roasting pan; foil if unavailable)

Recado Rojo Marinade

• 4 dried guajillo chiles, stemmed & seeded

• 2 dried ancho chiles, stemmed & seeded

• 90 g achiote (annatto) paste (about ⅓ cup, crumbled)

• 6 garlic cloves

• 240 ml sour orange juice (sub: 180 ml fresh orange + 60 ml fresh lime)

• 120 ml pineapple cider (or 60 ml pineapple cider vinegar + 60 ml water)

• 1½ tsp ground allspice

• 1 tsp ground cumin

• ½ tsp ground clove

• 1 tsp Mexican oregano

• ½ tsp ground canela (true cinnamon) or Ceylon cinnamon

• 1 tsp freshly ground black pepper

• 2½ tsp kosher salt

• 60 ml rendered duck fat or neutral oil

Pickled Habanero Onions (Xnipec-style)

• 1 large red onion, very thinly sliced

• 1 small habanero, thinly sliced (seeded to taste)

• 120 ml fresh lime juice

• ½ tsp kosher salt + ½ tsp sugar

• Pinch Mexican oregano (optional)

Warm corn tortillas, charred pineapple wedges, cilantro, lime wedges, black beans.

Step-by-Step

1) Wake up the chiles

• Heat a dry skillet on medium. Lightly toast guajillo and ancho pieces 20–30 seconds per side until fragrant (don’t scorch).

• Cover with just-boiled water and soak 15 minutes; drain.

2) Blend the recado rojo

• In a blender, combine soaked chiles, achiote paste, garlic, sour orange juice, pineapple cider, spices, salt, and duck fat/oil.

• Blend until utterly smooth and thick, 60–90 seconds. Taste: it should be tangy, slightly bitter-earthy from achiote, and warmly spiced. Adjust salt/acid with a pinch more salt or a splash of lime if needed.

3) Season & marinate the duck (12–24 hrs)

• Prick the skin of each duck leg a few times (don’t pierce the meat). Season all over with 2½ tsp salt.

• Massage ¾ of the marinade into the legs. Reserve the rest. Cover and refrigerate 12–24 hours.

4) Prep the banana leaves

• Pass leaves briefly over a gas flame or hot electric burner until glossy and pliable (5–10 seconds per section). Wipe clean.

• Line a deep roasting dish with overlapping leaves, leaving overhang to fold over the top.

5) Assemble

• Scatter onion slices and bay leaves over the lined pan.

• Lay duck legs skin-side up. Spoon the reserved marinade over and around.

• Fold banana leaves to seal; cover tightly with foil.

6) Roasting Directions for Whole Peking Duck Pibil

• After marinating the duck in the achiote–citrus mixture (ideally overnight for deep flavor), preheat your oven to 325°F (165°C).

• Warm the banana leaves on a comal or pass a torch over them to soften and make them more pliable. Line a large roasting pan with enough banana leaves to cover the bottom and fold over the duck. Place the whole duck breast-side up in the pan and pour any remaining marinade over it. Cover the duck completely with banana leaves, then seal tightly with foil to lock in the steam.

• Roast for about 3 ½ to 4 hours, basting once or twice with its juices. You’ll know it’s ready when the meat is fork-tender and pulls easily from the bone, and the internal temperature at the thickest part of the breast and thigh reaches at least 165°F (74°C).

• For extra depth, once the duck is cooked and tender, uncover it and increase the oven temperature to 400°F (200°C) for 15–20 minutes to lightly caramelize the skin and deepen the color. Let it rest for 20 minutes before pulling the meat into large, juicy shreds.

Serve the shredded pato pibil with its rich juices, alongside warm corn tortillas, pickled red onions, and fresh habanero salsa for the full Yucatán experience. Plate with charred pineapple wedges, cilantro, lime wedges, black beans.

8) Pickled habanero onions

• Rinse sliced red onion under cold water; drain.

• Toss with lime juice, salt, sugar, oregano, and habanero. Rest 20–30 minutes (or up to 3 days chilled).st

Equipment List:

Al Clad Roasting Pan: https://amzn.to/4n4i62d

Culinary Torch: https://amzn.to/3VVFXoJ