Poc chuc
Photo: Gary Stevens · CC BY 2.0

Poc chuc is thin-sliced pork loin marinated in bitter orange, garlic and pepper and grilled over charcoal, served with rice, black beans, chiltomate salsa and charred red onion; in Mexico we have verified places to eat it in Cancún and Mérida.

Poc chuc · Cancún

Poc chuc is thin-sliced pork loin marinated in bitter orange, garlic and pepper and grilled over charcoal, served with rice, black beans, chiltomate salsa and charred red onion.

The name comes from Yucatec Maya póok, to toast, and chúuk, charcoal. Poc chuc is pork, preferably loin, sliced thin, marinated in bitter orange, garlic and pepper and grilled over charcoal, then served with rice, pickled red onion, frijoles colados, avocado, radish and a tomato salsa called chiltomate. Neither pork nor bitter orange is native to Yucatán, so the dish is a mestizo one; the Yucatecan historian Gonzalo Navarrete dates it to the mid-20th century at the restaurant Los Almendros in Ticul. In Cancún, Lonchería El Pocito serves it among its Yucatecan home dishes.

Where to eat in Cancún:

Where to eat Poc chuc in Cancún: the editor picks

Poc chuc · Mérida

Poc chuc is thinly sliced pork loin marinated in sour orange, grilled over wood and served with pickled onion, beans, rice and a charred tomato salsa.

Poc chuc is a relatively young Yucatecan dish, popularized by Los Almendros in Ticul in the 1960s before the chain expanded to Mérida in 1972. The name combines Mayan poc (toasted) and chuc (charcoal). The technique is to marinate thin pork loin or leg slices in sour orange and salt for an hour, then grill over an extremely hot charcoal fire for under three minutes a side. Standard plates pair the pork with frijol colado bean broth, charred white onion, avocado, pickled habanero salsa and a stack of warm corn tortillas. La Chaya Maya, El Príncipe Tutul-Xiu and Los Almendros all run reference versions in Mérida.

Where to eat in Mérida:

Where to eat Poc chuc in Mérida: the editor picks

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