More than tacos

Born and raised in Mexico City, restaurateur Daniella Guevara Muñoz shares family favourites.

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This is a dish that many Mexicans associate with family and growing up - at least I do. Ask your butcher to cut the ribs into 5cm chunks - you want the ribs to be meaty and not too fatty.

PORK WITH ZUCCHINI

Serves 6

• 1 kg pork ribs, cut into 5cm chunks

• 2 garlic cloves

• 3 tsp table salt

• 1 small brown onion, diced

• 600g tomatoes, finely diced

• 400g zucchini (courgettes), diced

TO SERVE

• white rice

• corn tortillas

Add the pork, 500ml of water, the garlic and 1 teaspoon of the salt to a large cast-iron pan over medium heat. Bring to a gentle boil and cook for about 1 hour, or until the water evaporates and the meat starts to fry in its own fat. Fry until the meat is golden brown. Turn off the heat. Remove the pork from the pan - retaining the fat in the pan - and set aside in a bowl. In the same pan with the rendered fat, fry the onion until translucent. Add the tomato and zucchini and cook for 3-4 minutes. Season with the remaining salt and return the meat to the pan. Cook for another 10 minutes. Serve with white rice and a stack of corn tortillas.

WHITE RICE

• 50ml vegetable oil

• 400g jasmine rice

• 660ml chicken or vegetable stock

• 1 tsp table salt

• 40g diced carrot

• 50g frozen peas