Honorio is a small pueblo institution — a street-corner stall on Avenida Andromeda where a queue of locals and tourists forms most mornings. The speciality is cochinita pibil, the Yucatecan dish of pork slow-cooked overnight in achiote and bitter orange and wrapped in banana leaves; Honorio's father started selling it from this corner decades ago.
The setup is plastic stools and a wooden bar; you order one or two tacos at a time, eat them with pickled red onion and habanero salsa, and order more. Open from dawn until lunchtime or until the pork runs out, whichever comes first. Lechón (suckling pig) and pavo en relleno negro (turkey in black sauce) are also offered. Cash only.