Kaitlin Orr

"Our favorite cochinita pibil taco in Mexico City was at El Turix, but our favorite way to eat the cochinita pibil here was on top of a panucho, which is like a black bean-filled tostada, with a nice crispy crunch."

Condé Nast Traveler

"El Turix excels in the cochinita pibil department—pork rubbed with achiote and citrus, buried underground and slowly smoke-roasted. The meat is topped with a pickled red onion and served on panuchos (lightly fried tortillas filled with black beans), tacos, or tortas."

Chilango

"With 30 years in the Yucatecan cuisine, El Turix attracts its customers with the taste of their tacos and panuchos made of pork marinated with achiote, which are seasoned here with the traditional habanero sauce and with the habanero and tomato sauce."

Amanda Gabriele

"There, the move is a panucho, which is essentially a tostada that has beans cooked into the center of the dough. Get it topped with homemade cochinita pibil and pickled onions for one of the best meals you’ll ever eat."

The Hungry Bee

"In the swanky Polanco area, El Turix sets itself apart with spectacular, budget-friendly plates of cochinita pibil in a tiny, modest taqueria. Their most popular menu item is a panucho – a fried tortilla topped with a smear of beans, a generous pile of soupy cochinita pibil, and red onions."

Mandy Pearson

"El Turix is a tiny hole-in-the-wall taqueria that is an absolute MUST. You’re going to wanna order the cochinita pibil tacos, that are slow-roasted pulled pork cooked with achiote paste and citrus juices and served with a panucho (an open face tortilla with thicker corn dough)."