About Edson Diaz-Fuentes

Edson Diaz-Fuentes was born and raised in Mexico City and lived in New York, London and Oaxaca City. There he spent time in the kitchen of Alejandro Ruiz, at Casa Oaxaca, learning about the diversity of some of Mexico’s most treasured ingredients and its slow food cooking techniques. What started off as an idea in New York and later a food stall in Shoreditch, East London, evolved into the critically acclaimed restaurant Santo Remedio in London.www.edsondiazfuentes.com @edsondiazfuentes

Pibil-style pork ribs on sheets of parchment paper with a bowl of habanero salsa next to it.

Pibil-Style Pork Ribs

Here’s a sweet little recipe for Pibil-style ribs–less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins!