Campers fall into two camps. There are those whose sole purpose is to enjoy the great outdoors and let go of all their domestic trappings, especially cooking and cleaning, and those who like gourmet food for the journey. For the latter types, here’s a recipe for grilled pork tacos that serves six. Marinate the meat up to one day ahead, then grill it at the campsite.

3 tablespoons lightly packed achiote paste

1 tablespoon chipotle puree

1 teaspoon ground cumin

1/2 cup fresh lime juice (about 4 limes)

1/2 cup vegetable oil

2 pounds pork loin, sliced into rounds about 1/4 inch thick

12 corn tortillas

Combine achiote paste, chipotle puree, cumin, lime juice and oil. Put pork in a heavy-duty sealable plastic bag. Add marinade. Marinate for up to 24 hours. Keep chilled.

At campsite, divide tortillas into 2 equal piles, sprinkle with water, and wrap tightly in foil. Pace on side of grill or on side of coals in the fire for about 10 minutes to heat.

Drain pork, then grill over medium-hot heat for 2 to 3 minutes per side. Stack pork and slice thinly. Serve in tortillas.