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<p>Yeah. Probably.</p>
<p>Although, if you think about it…the Yucatin Pork dish I posted above is basically just a Mexican pot roast. Same cooking technique.</p>
<p>I try to get smart and do the stuff like charring onions and chile peppers on the grill ahead of time – like when cooking hamburgers the night before! I’ve acually made this whole dish on a weber kettle grill – it’s even better than way. I’ve made it with and without bananna leaves (they are hard as heck to find in New England!)</p>
<p>The same basic seasoning paste – the Achiote Seed, garlic, salt, and sour orange juice (or orange/lime combo) is incredible on grilled fish for grilled fish tacos – my favorite Rick Bayless recipe. He wraps the fish in banana leaves for grilling…I prefer grilling it directly over the fire so you get nice crunchy charred bits. A little grilled fish, a little homemade salsa, a little Mexican red rice scooped up with a warm tortilla — yeow that is good eatin’.</p>