Manu’s Bodega

Watch: Slow-Roasted Pork and Empanadas Complete This Dominican Feast | Eater

"Chef and owner Manu Alfau developed a traditional Dominican-style empanada called catibía, made from a starchy yuca dough and simply seasoned with finely grated yuca and garlic — a recipe that did not come easily. The kitchen also offers a slow-roasted puerco asado served with rice and beans as a menu staple. Located in Seattle’s Pioneer Square for four years, the Dominican-born Alfau, who arrived in the city 11 years ago, was featured with his techniques on an episode of Cooking in America with host Sheldon Simeon and believes food has helped shape the neighborhood’s growth." - Eater Video