Fried Sweet plantains with a side of sour cream
Shrimp Ceviche made with shrimp, lime, cucumber, tomato, cilantro and onions. Garnished with a chipotle sauce and avocado slices. **Not available on everyday menu
Mexican street corn (sweet mayo, cilantro, Chile and lime) on a bed of tater tots. —Available for special events/upon requests!
Fried handmade corn tortilla stuffed with black beans and topped with your choice of meat. (Pictured is Chicken panucho)
Fluffy Fried handmade tortilla topped with choice of meat
Pulled pork marinated in achiote paste, citrus juices, and baked in banana leaves topped with pickled onions
Baked chicken marinated in achiote paste and citrus juices topped with cabbage, pickled onions, tomato slice, and avocado
Grilled pork marinated in citrus juices and pepper topped with cabbage, tomato sauce, pickled onions, and avocado
Yucatan handmade fried tortillas (Panucho and Salbut) topped with Chicken and Pork
Beans, rice, mixed greens and choice of meat or veggie option
Flour tortilla with cheese, rice, beans, choice of meat or veggie option. Children burritos are also available
Flour tortilla with cheese and choice of meat or veggie option
Soft corn tortillas with choice of meat or vegetarian
Fresh chips and salsa
Fried Sweet Plantains
Churros are the perfect Dessert! We offer Churros for our caterings as dessert or replacing a side.
Bottled water and assorted soda
Since 2017, Cochinita has been bringing the flavors of the Yucatan to the streets of San Francisco, CA. Grab a panucho full of cochinita pibil or asada, and top it with cabbage or pickled onions, and munch on all the tamales you can.
The menu is incredibly approachable, with less traditional dishes like carne asada all the way to more traditional dishes like poc chuc and their namesake cochinita pibil. If the spicy, piquant, and umami flavors of the Mayan cooking world are what you need for your next catered event, booking Cochinita should be a no-brainer.
Cochinita Pibil Panuchos — Pulled pork marinated in achiote paste, citrus juices, and baked in banana leaves, topped with pickled onions and stuffed into fried handmade corn tortillas with black beans
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