In this recipe, Julian Medina pairs juicy shredded suckling pig with a bright orange salsa, creamy guacamole, a smoky grilled nopales salsa and tops it all off with a crunchy pork rind.
Julian Medina is chef-owner of Toloache, Coppelia, and Yerba Buena in New York City. He was born and raised in Mexico City, where he trained professionally. In 1996, Medina was named Chef de Cuisine at Maya, an upscale Mexican Restaurant in New York City. He later trained at the French Culinary Institute, before opening his restaurants. Medina lives in New York City with his wife and daughter.
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