Basically, it's pork that's marinated in the juice of bitter oranges and achiote paste—it imparts a reddish tint and a subtly sweet, peppery flavor. It's then wrapped in banana leaves and consigned to an underground stove, where it's slow-cooked till fall-apart tender. I ate pounds upon pounds of pig, both in taco and torta form (pictured). Hungry for more? Read my tale of gluttony over at Food Republic.