Andrew McCaughen

Xoco, Chicago: Cochinita Pibil

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Lunchtime often brings lines out the door of Xoco, Rick Bayless’s paean to Mexican street food. Patience is rewarded with this torta, which combines achiote-rubbed suckling pig—wrapped in banana leaves and slow-cooked in a wood-burning oven for seven hours—with a fiery blend of roasted habaneros, garlic, and salt, plus black beans and pickled red onions. It’s all sandwiched between Labriola Bakery bread, a slightly sour Mexican baguette fermented for 12 hours.

America's Best Sandwiches

Xoco, Chicago: Cochinita Pibil

Lunchtime often brings lines out the door of Xoco, Rick Bayless’s paean to Mexican street food. Patience is rewarded with this torta, which combines achiote-rubbed suckling pig—wrapped in banana leaves and slow-cooked in a wood-burning oven for seven hours—with a fiery blend of roasted habaneros, garlic, and salt, plus black beans and pickled red onions. It’s all sandwiched between Labriola Bakery bread, a slightly sour Mexican baguette fermented for 12 hours.

Andrew McCaughen

America's Best Sandwiches

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