" Pibil ” is a type of barbecue that ’ s found in Jalisco , a southwestern state in Mexico , the Flores family ’ s home . It ’ s also found in other states such as Veracruz and Oaxaca .
STILLWATER OKLAHOMA MAGAZINE / 10
THE FOOD TRUCK , DON PIBIL ’ S GRILL , LOCATED AT 2313 W . SIXTH AVE .
" Pibil ” is a type of barbecue that ’ s found in Jalisco , a southwestern state in Mexico , the Flores family ’ s home . It ’ s also found in other states such as Veracruz and Oaxaca .
family recipe .
The meat is slow-cooked on the ground in a fire pit that acts as an outdoor oven . First , a pit is dug in the ground , with wood or coals laid down . Rocks are placed on top of the wood or coals , then the meat – wrapped in banana leaves – is placed in trays and laid on the rocks . The meat is then covered with a tarp and dirt .
‘ It ’ s like an oven on the ground ,” Hector , Jr . said . “ You seal it … now there ’ s no heat coming out .”
Here in Stillwater , the Flores family uses a type of convection oven or pressure cooker to make the pork meat , but it ’ s the same idea as the pit barbecue process – still using banana leaves and cooking the meat in its own juice .
The pibil , or pork , is their specialty . They also serve barbacoa , or shredded beef – typically cooked in almost the same way as the pibil – but with their own seasoning .
The family has played with their seasoning , sometimes cooking the food with more spices . Although northern Mexico uses less spices , Hector Jr . said the further south in Mexico a person travels , the “ food changes drastically , not just in heat levels , ( but ) in different ( types that are ) used . We ’ ve been adjusting our home seasonings to the people ( in Stillwater ) and what they like , and it ’ s become its own thing .” The restaurant name was also a family decision . “ We were kind of debating on it , just all sitting around in the living room and writing ( the ideas ) down on post-it notes on the fridge ,” Hector Jr . said . “ And that was the one that we thought it could resonate more with the people over here . We didn ’ t want to put any weird names in Spanish that people couldn ’ t pronounce .”
“ Don Pibil ,” or “ Mr . Pork ,” was the name that stuck – it was the type of meat that they originally made with the tacos , and no one in Stillwater was serving quite the same kind of meat . A pink pig , wearing black sunglasses and a sombrero , completed their brand ’ s look .
Sharing their passion
T he community accepted the new business from the beginning , Hector Jr . said .
“ They ’ ve been lovely to us ,” Hector Jr . said . “… We feel part of the community because we ’ re part
STILLWATER OKLAHOMA MAGAZINE / 10