Then there is the charcoal vs. gas debate. Many purists say that to find the best lechoneras, you should look for the smoke, which means they are cooking with charcoal. “When you cook with gas, the residue of the gas lingers on the meat,” said Junior Rivera, proprietor of Lechonera Angelito’s Place in Trujillo Alto, a laid-back town southwest of the capital. “Charcoal is natural wood and is always going to give a better flavor.” Yet some veterans, such as the Lopezes of El Paso, use propane. “It’s faster, more efficient, cleaner and more economical,” said Ms. Lopez, who believes seasoning is more important than fuel.
I drool just thinking of it.
Thanks, Fausta. Now you’ve made me hungry!
I live in Fajardo and lots of great places for pork here.
Unfortunately, i am prone to gout and can’t eat it. Nor can I eat Churrasco at El Tenedor in Juncos. Best steak in the world!
I was drooling the other night when I had dinner there and my friend had the churrasco. I was stuck with fish. A really great piece of fish but still…
Feliz Navidad y prospero añon nuevo a ti y su familia. Y, porque estas en Princeton no es razon olvidar Los Reyes!
John Henry
Thanks, John!
How about some shrimp-stuffed tostones instead?