In Central Mexico, pork is often slow-braised in chile-based sauces for family tables and festive gatherings. Here, that tradition takes shape in a smoky, rich, and soulful guajillo adobo that gently simmers the pork until tender. Paired with roasted zucchinis and cauliflower to soak up the sauce, this dish is comforting and layered, rooted in heritage yet revived with intention.
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
