Lechón Asado

I went in with low expectations — I'd had mediocre versions before. What I found was Lechón Asado made with real commitment to black beans and technique. The citrusy from mojo result was more complex and satisfying than anything I'd had before. paladares are privately owned Cuban restaurants that d…

I took a cooking class specifically to learn how to make Lechón Asado correctly. The instructor explained why plantain is used the way it is — something I'd never understood from just eating it. The citrusy from mojo result when you make it yourself is different. paladares are privately owned Cuban…

The best Lechón Asado I've ever had came from a street stall, not a restaurant. The sweet from caramelised plantain intensity was completely different — more direct and uncompromised. black beans was used without hesitation, the way it should be. Cuban cuisine reflects Spanish, African, and Caribbe…