"Jose Coto’s nearly 40-year-old Fordham Heights lunch counter remains one of the city’s most vital temples to pork. Watch in awe as counter workers cleave through a golden chicharron Dominicano — a crunchy and gelatinous pork candy bar of sorts — then feast on anything that looks good, including garlicky pernil, starchy alcapurrias (empanadas made from yucca), filling mofongo platters, and aromatic cups of morir soñando forged from freshly squeezed orange juice and condensed milk. Do not by any means overlook the morcilla, a bouncy and light blood sausage with a fragrant cilantro kick." - Korsha Wilson, Brianne Garrett, Ryan Sutton
