It’s messy, it’s time-consuming, and it takes nearly a full day to get it just right. But for Adolfo Reyes, it’s all worth it. For the past ten years, Reyes and his family have been waking up early and getting their hands dirty to prepare one of Belize’s most beloved traditional dishes: pork pibil. At his popular spot, Dolf Pitmaster Tacos, the slow-roasted, flavor-packed Yucatec Maya delicacy is more than just food, it’s a cultural mission. Each week, Reyes fires up the pit and gets to work, honoring a centuries-old recipe that’s become a staple on breakfast tables across the country. And his loyal customers? They keep coming back for more. In this week’s Kolcha Tuesday, News Five’s Paul Lopez dives into the smoky, spice-filled world of pork pibil to find out what keeps this tradition alive, and why Belizeans can’t get enough of it.
One bite of a pibil taco from Dolf Pitmaster Tacos and you’re not just eating, you’re time traveling. The rich, smoky flavor of the slow-roasted pork takes you straight back to the 16th century, when this iconic dish first made its way into the Yucatec region.
Lily Nunez, Customer
“Top tier, better than any tacos I have ever had to be honest.”
Adolfo Reyes, the man behind the magic, has turned his passion for tradition into a culinary experience that connects modern Belizeans with their deep cultural roots, all wrapped in a warm tortilla. Before the sun rises and the fire pit is lit, Adolfo Reyes is already hard at work. For the past ten years, Reyes, the man behind Dolf Pitmaster Tacos, has been serving up more than just food. He’s been sharing a piece of his culture, one pork pibil taco at a time.
Adolfo Reyes, Owner, Dolf Pitmaster’s Pibil Tacos
“From seven in the morning we go to Shipyard, we need to get firewood, so that we comeback and put the firewood to burn. We use lone coal. We start to clean up the meat, shave it, soak it in vinegar a couple times, and then season it and after that we wait til the pit is already set. We put the meat on top of the pit, because I had to build a crane to submerge the pot and then take it out, because it is not a little bit of work. My pot is almost this big and this wide.”
“Very popular, but it is not just me, it is a family business and thank God, he is the one that grant me this way of doing things. Because, if it was not for him I would not have thought about it. It is a family business too.”
Colin Estrada, Customer
“I have come here, but Dolfo has also done catering when I have staff activities too. It was very nice, juicy and the thing about it is that it has a lot of meat and it is not like you are scraping the meat off. You have to hold the tortilla and make sure it does not drop out. So, a lot of meat he has in it.”
Robert Tillett, Customer
“Bway I don’t know what kind of secret, what kind of season they have in this thing, but mein, can’t go wrong with it.”
Serving up tradition isn’t getting any cheaper. As the cost of ingredients continues to climb, cultural food vendors like Adolfo Reyes are feeling the pinch.
“That is something we look into, because we need to deal with the veggies, the meat. Just this weekend the butcher said prices are going up again and I said I just carry up the tacos in March, now see what will happen now. I will have to hold back to see what will happen.”
