Cochinita & Co.

Named for the traditional Yucatan dish cochinita pibil, Cochinita & Co. in the East End operates a refined Mexican kitchen and cafe from a strip mall. Here, tender roast pork gets marinated in citrus and warm, peppery achiote. Each bite bursts with tangy, meaty goodness. It’s frankly kind of rude that more food doesn’t automatically regenerate on the plate. In taco form, the cochinita arrives topped with a punch of red onion escabeche and served on warm handmade corn tortillas, fresh off a comal. The rest of the menu at Cochinita & Co. is fresh and light but bold in flavor, including the tropical and honey-drenched Bee-onico breakfast yogurt and charred, lime-spiked pineapple shrimp salad.

The cafe feels bright and airy, and it's easy to settle into one of the cushy upholstered booths with some tacos—there are even outlets if you want to bring your laptop and get some work done during the day. You can also sit outside on the colorful patio where you can watch one of the many East End trains roll by. 

photo credit: Vivian Leba

This is a great spot to eat delicious tacos in peace. Even if the cafe gets busy, it’s always quiet and sleepy, as if everyone has either reached roast pork nirvana, successfully escaped some office hell, or simply coffee buzzed. It’s charming yet certifiably chill, the kind of spot everyone wishes they had in their neighborhood.

Food Rundown

photo credit: Vivian Leba

Bee-Onico

Breakfast if it were a beach vacation. Silky cashew acaju yogurt laced with housemade granola, amaranth, and amapola seeds, piled high with seasonal fruit, and smothered in Bee2Bee local honey. Two please.

photo credit: Vivian Leba

Cochinita Pibil Tostaditas

The cochinita glows, like a little beacon of pork-scented light. Traditional Yucatec slow-roasted pork is drenched in tangy achiote. It’s served over a schmear of refried black beans piled high on three mini crispy blue corn tortillas, which are the ideal size for immediate plate-to-mouth enjoyment.

Nopalitos Scramble

Cactus isn’t just an ornamental plant you pretend to know how to take care of, it’s also an edible delight, especially when scrambled together with fluffy eggs and vegan chorizo.

Chicken Tomatillo Tamales

The tamales are seared to order leaving them glistening with slightly crispy edges. They’re bursting with seasoned shredded chicken and a side of roasted tomatillo salsa that cranks up the heat just as you finish each bite.

photo credit: Vivian Leba

Mole Almendrado

One of two mole options available, served over tender roast chicken. Layered with spice and chocolate, the addition of almonds lightens the mole, making it slightly sweeter and creamier.