Skin crackling. Meat falling apart. Marinated 24 hours in garlic, oregano, sour orange and adobo, then slow-roasted overnight until it's the way it's supposed to be.
Pernil Plate — hand-pulled pernil with arroz con gandules, sweet plantains, and a side of pique. $16.99
Pernil Sandwich — piled on Cuban bread with pickles, mustard, and swiss. Served with fries. $13.99
Pernil Mofongo — garlic plantain mofongo topped with slow-roasted pernil. $17.99
Pernil Empanada — hand-folded with sweet plantain and mozzarella. $5