HeyJaredAraceli Gómez-Aldana
- Indexed articles, last 90 days
- 3
- Latest publication
- Jul 22, 2026
- Outlet visibility, for Chicago Sun-Times
- Top 50K sites
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- Jul 22, 2026
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Bring this cochinita pibil recipe to your next family dinner (opens the original)
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Brothers and restaurateurs Teddy and Alexis Vejar spent their childhood surrounded by great cooks both in Mexico and the US. Of all the dishes they grew up eating, one remains their favorite all these years later: cochinita pibil. Now, they run the restaurant Jarabe on the city’s Near West Side, where they serve cochinita pibil. 1. Trim only any loose pieces of fat or skin from the pork butt. Leave the majority of the fat cap intact, as it helps keep the meat moist during the long cook. Pat the
Food brings this family together, but one particular recipe reminds them of home (opens the original)
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Food has been at the center of Teddy and Alexis Vejar’s lives since they were kids. They remember walking around their neighborhood in Morelia, Michoacán, where people would open up their driveways or garages and serve dinner out of their homes. When they moved to Chicago in the 1990s, their dad — who they call “the original Mexican foodie” — still searched far and wide for the best food he could find. “We would literally drive from Chicago all the way to Oaxaca, and my dad would say, ‘We’re goi
Food brings this family together, but one particular recipe reminds them of home (opens the original)
Read excerpt
Food has been at the center of Teddy and Alexis Vejar’s lives since they were kids. They remember walking around their neighborhood in Morelia, Michoacán, where people would open up their driveways or garages and serve dinner out of their homes. When they moved to Chicago in the 1990s, their dad — who they call “the original Mexican foodie” — still searched far and wide for the best food he could find. “We would literally drive from Chicago all the way to Oaxaca, and my dad would say, ‘We’re goi
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