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

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Caterina Toscano, Executive Director of The Mexican Cultural Institute of New York Shares the Cit...

“I welcome life challenges, they are the key ingredients to my success.

My journey drawbacks have grown me into the fearless leader that I am today.”

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.

Caterina is fiery in teaming up

Culture with Excellent Food

The dish of the day is the perfect recipe for someone who is always on the go but loves to entertain and cook for guests. A slow cooker is ideal to to the job while you are at work, and voilà, you are greeted with an amazing aroma, and it’s ready to serve!

New York Cochinita Pibil

Serves 4

To be paired with BRUXO N0. 2


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


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.


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


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