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Ingredients: 2 oz. Smoked pork belly 2 oz. Mexican Chorizo 4 cloves garlic, unpeeled 3 oz. pulled pork 1/2 medium white onion, roughly chopped 1 oz. Achiote paste or sauce 3 tablespoons extra-virgin olive oil 2 teaspoons dried oregano, preferably Mexican Freshly ground pepper Corn tortillas, or flour tortillas warmed, for serving Assorted taco toppings, for garnish Pico de Gallo, Cotija cheese, Lime wedge, cilantro Directions: In a sauté pan, add the extra virgin olive oil and garlic - heat it up for about 1 minute and add the smoked pork belly, white onions, and sauté until brown. Add the Mexican chorizo and the pulled pork, sauté. Add the achiote sauce, black pepper. Serve hot in 3 corn or flour tortillas. Top the tacos with pico de gallo, cotija cheese, and garnish with a lime wedge and fresh cilantro. ML Jalapeño Mexican Kitchen's Cochinitas Al Achiote Tacos By Executive Chef Miguel Faget FOOD MIAMI LIVING 123 An Argentinean-born chef with roots spanning throughout Italy and France, Miguel Faget began his culinary training in Mar de Plata, Argentina in the kitchen alongside his mother when he was 8-years-old. At 21, Miguel took private culinary lessons in Rio de Janeiro, Brazil before attending The Culinary Institute of Buenos Aires in Argentina, where he also studied Business Management. At 24-years-old, he opened his first restaurant in Argentina. He moved to the United States to continue his food journey and training, arriving in Miami where he honed his skills at some of the city's most thriving restaurants including, Rocco's Tacos and Brio as part of the Big Time Restaurant Group, and then was asked to join and lead, Jalapeño Mexican Kitchen. He prides himself on his authentic dishes, sourcing peppers and spices from different regions in Mexico, while supporting local markets for his produce. Miguel also participates in local charities such as H.O.P.E. in Miami Beach, a non- profit organization dedicated to helping the homeless in Miami Beach through providing and serving food. MIAMI LIVING 123 Executive Chef Miguel Faget