Grilled Oaxacan adobo-marinated pork (Cecina de Oaxaca) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 315) by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Oaxacan refried black beans (Frijoles Oaxaqueños)" for commercial refried black beans.

  • jenburkholder on June 30, 2025

    I got thin pork chops from the Mexican market (about 1/4"), cut the bone off and pounded out. We liked the fact that there was a little fat on them (as opposed to a straight boneless loin). May have slightly overcooked but very tasty. I did marinate them for about 5 hours. Only difference to the recipe was addition of 3 allspice berries to the marinade.

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