No comprende? PJ’s new Comprendes, Mendes translates Mexico’s regional pork traditions into one unique pork taco restaurant.
Start with Cochinita Pibil, rooted in the Yucatán Peninsula: The pork is marinated with achiote, a seasoning of annatto seeds that contributes brick-red colour and peppery earthiness, patiently slow-braised, plump with pickled red onions and habanero salsa for a bright balance of aromatics and acidity.
Al Pastor reflects the char of central Mexico’s Puebla, layering caramelised grilled pork with pineapple, salsa roja and cilantro atop the kitchen’s corn tortillas, fragrantly pliable from nixtamalisation, the traditional cooking and soaking of corn kernels before grinding them into flour.
Pozole Rojo de Cerdo is one of Mexico’s most culturally resonant celebratory soups, built on hominy, tenderly swollen corn kernels, in a spicy broth of fatty-fleshy pork with red chillies, cabbage and oregano.
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