Taco de Poc Chuc

Poc chuc is a Yucatecan dish made of thinly sliced pork marinated in sour orange juice and achiote, then grilled. It is closely associated with the city of Mérida and the broader culinary heritage of the Yucatán Peninsula.

The distinctive sour orange (naranja agria) marinade sets poc chuc apart from pork tacos from other regions of Mexico. This citrus-and-spice preparation reflects the Yucatec Maya culinary tradition, which relies heavily on recado marinades and acidic citrus.

Taco de poc chuc is typically accompanied by pickled red onions, habanero salsa, and fresh cilantro. These toppings are staples of Yucatecan cuisine and complement the pork's tangy, citrus-marinated flavor.

If sour (bitter) oranges are unavailable, a common substitute is a mix of regular orange juice combined with lime or grapefruit juice to approximate the acidity. The key is achieving a similar tartness that the sour orange provides in traditional Yucatecan cooking.