On a prominent corner, windows filled with lechòn lure passersby with mouthwatering visions of shiny-skinned roast pork. Beloved by the local Puerto Rican community, as well as a wave of newcomers, the front room is minimally adorned and filled with lines of to-go orders. Snag a seat in the back— where bright walls are flooded with photos—for friendly table service.
Begin with morcilla, a thick blood sausage with chili peppers, cilantro and garlic, before moving on to succulent pernil, pork shoulder, roasted to a luxuriously crisp exterior. Speaking of which, some 30 hogs are delivered here each week and during the holidays, you can also get an entire cooked pig to go. Close out with such complex sopas as cow’s feet with yucca or asopado de camarones.- die MICHELIN-Tester