Before Mickey Rourke had work done and after Enrique’s “Bailamos,” 2003’s Once “Upon a Time in Mexico” stars them both with one thrill after another. A sequel to “El Mariachi” and “Desperado,” Antonio Banderas returns as “El Mariachi” with guitar-toting and gun-slinging action in the final chapter of the pulp Western trilogy.
The story picks up years after El Mariachi has been presumed dead. A CIA agent tracks him down and recruits him to kill General Marquez. Marquez murdered Mariachi’s wife and child and now has plans to assassinate the Mexican President under the instruction of drug lord Armando Barillo. Mariachi accepts the job not for money, but for honor and revenge.
With Latin favorites such as Salma Hayek, Eva Mendes, Cheech Marin, Banderas and Iglesias, this movie has it all. Oh, and of course, Johnny Depp. So, are you a MexiCAN or a MexiCANT? Either way, enjoy Puerco pibil, a slow roasted pork. In the movie, Johnny Depp enjoys it with tequila and lime. But don’t mimic him too much, let the cook live.
And as Johnny Depp would say, “nothing fancy, just happens to be my favorite.”
Recipe: Puerco Pibil
- 5 tbsp. Annatto
- 2 tsp. Cumin
- 8 Allspice
- 1/2 tsp. Cloves
- 1 tbsp Black Pepper
- 1/2 cup Orange Juice
- 1/2 cup White Vinegar
- 2 Japaleno Peppers
- 2 tbsp. Salt
- 8 cloves Garlic
- Juice of 5 Lemons
- 5 lbs. Pork Shoulder Roast
- Grind all the spices in coffee grinder used only for spice grinding.Add everything but the pork butt to a blender jar and pulse until it is well mixed.
- Cut the pork into large chunks. Put the pork and the marinade into a ziploc bag and let it sit in the refrigerator for 3-6 hours.Preheat oven to 325.
- Pour the pork and marinade into a dutch oven and cover. Bake in the oven for 3 hours.Serve with rice.
Cooking time: 6 hours. – Servings: 4. – Back to Top