Poc chuc, a typical dish of the Yucatan Peninsula, is beloved for its bright, bold flavors, a marriage of indigenous Mayan and Spanish influence.

Thinly sliced pork loin is marinated in the juice of the naranja agria, or bitter orange (a fruit that grows wild in the region), which flavors the meat throughout, lending it a citrusy tang. Unlike marinating with, say, lime juice, bitter orange tenderizes the meat as opposed to hardening it. Once marinated, the pork is thrown on the grill to develop a deep char. Enjoy poc chuc alongside refried beans and corn tortillas, and topped with fresh garnishes like pickled onions, cilantro, radishes, and habanero-based salsa chiltomate.

Note: Sour orange, also known as naranja agria, is available at some Whole Foods and Latin American markets during peak season (November through January). If you're unable to find it, you can substitute with a combination of fresh citrus juices (orange, lime, and grapefruit) and white vinegar, or a simple 50/50 ratio of orange and lime juice.