Caterina Toscano, Executive Director of the Mexican Cultural Institute of New York Shares the City’s Love for Mexico

Caterina is a producer and curator of cultural events with more than 20 years of international exposure in the Arts, from communication, fundraising to institution management.

She specializes in cultural diplomacy and is empowered in international relations.

Caterina has curated many events in the Arts in Barcelona, Madrid, Lisbon, Paris, Mexico City and in New York.

As Executive Director of the Mexican Cultural Institute of New York, she collaborates with leading organizations showcasing the uniqueness of Mexico’s powerful culture through art exhibitions, performances, panels, film screenings, cultural dinners, food and beverage tastings.

A Mexican highlight not to miss at the MET “Cristóbal de Villalpando: Mexican Painter of the Baroque”. July 25 – October 15 with a Benefit on October 3rd sponsored by BRUXO MEZCAL.

New York Cochinita Pibil

Serves 4

To be paired with BRUXO N0. 2

INGREDIENTS

For the pork
4 pounds pork shoulder
2 banana leaves
1 ripe tomato
1 garlic clove
1 white onion
2 cups homemade chicken broth
1 cup of freshly squeezed Seville orange juice (or a combination of orange, grapefruit and lime juice with a dash of white vinegar)
pinch ground cumin
2 whole cloves
pinch of cinnamon
2 tablespoons achiote paste (annatto)
pinch oregano
4 bay leaves
freshly ground black pepper to taste
salt to taste

For the pickled onions
1 red onion
1/2 cup white vinegar
1 teaspoon Mexican oregano
2 habanero peppers

PREPARATION

So, let’s start with the marinade. In a comal or a skillet toast the garlic clove, tomato, white onion and spices.  Mix in a blender or a food processor with the citrus juice, chicken broth and achiote paste. Rub the meat with the marinade and leave it overnight in the fridge, or at least for six hours.

Slice the onion and habanero (take the seeds off), season with oregano, and cover with white vinegar. Also leave overnight.

Place the pork inside the folded banana leaves (wrap them around the pork) along with the marinade. Banana leaves are softer and easier to bend if they are previously toasted for a few seconds. Cook for 6 hours in the slow cooker at high temperature and keep warm until time to sit at the table. The meat should be tender and juicy. Use a gravy type fat-separator if needed for the sauce and pour it back on the meat.

I like to serve Cochinita with black beans and rice, but you can also make delicious tacos or tortas if you have a larger crowd.  Don’t forget the pickled onions – and be careful with habanero, it is incredibly aromatic but the heat can take a while to reach its full force!

Take this amazing meal to higher grounds by pairing it with BRUXO Mezcal N0.2, which brings out the smokiness and land flavors that the traditional Mayan oven would provide for a perfect Cochinita.

TASTING NOTES

BRUXO N0.2 made with 80% Agave Espadín and 20% Agave Barril.

Produced in Agua del Espino, Oaxaca

By Mezcal Master Pablo Vázquez.

The Pechuga is full-bodied, full-flavored with floral, chocolatey, sweet and spicy notes with a clean finish. L