"This Bronx institution is a pork specialist, serving stewed pig ears, crackly chicharrón, and garlicky mofongo mixed with pernil since 1983. The counter-service spot is mostly geared toward takeout, with a handful of stools, a few tables, and big trays of frituras lounging in the window. Grab a softball-sized papa rellena, and don’t skip the rich and crumbly morcilla." - marisel salazar, bryan kim
Bryan Kim
