Spicy Coconut Vinegar–Braised Pork (Tatemado de Colima)
Tuba, a beverage made from the sap of the coconut palm tree, is commonly served in the muggy, tropical heat of Colima, Mexico’s city of palms. Locals ferment tuba to make fruity coconut vinegar, which they use to braise pork. Enter the state’s famous tatemado de Colima, which is so good that it just might dethrone your love for carnitas. The vinegar, chiles, and garlic cut through the richness of the pork for a super-tender result. This version from Javier Cabral and Paola Briseño González makes an excellent special-occasion dish for a big group and, like many other Mexican braises, tastes even better the next day.