Taqueria Honorio

Taqueria Honorio stands out with a bright yellow exterior and a steady stream of diners spilling out onto the sidewalk. This spot began when Honorio Moo started selling cochinita pibil from a small cart in nineteen eighty-two. He spent years perfecting the slow-roasted pork recipe, cooked underground in the traditional Mayan style. Today, the family runs this permanent kitchen, but they still bury the meat in pits outside town overnight, arriving before dawn to serve the finished product to the morning crowd.