Pibil is a traditional Mexican cooking method, particularly associated with the Yucatán Peninsula. It involves marinating meat, often pork or chicken, in a mixture of citrus juices and spices, including achiote paste, which gives the dish its distinctive color and flavor. The marinated meat is then wrapped in banana leaves and slow-cooked in a pit or oven, allowing the flavors to meld and the meat to become tender. The term "pibil" comes from the Mayan word "pib," meaning "to cook underground." This ancient technique not only enhances the taste but also preserves the moisture of the meat. Pibil dishes are often served with pickled onions and tortillas, making them a flavorful and popular choice in Mexican cuisine.