Originally reviewed by Greg Cox on 8/11/2016
The green plantain bowl, we decided afterward, was the highlight of our food truck adventure. We opted for the carnitas version and were rewarded with succulent shreds of slow-cooked pork piled into an edible bowl of green plantains that had been mashed and fried in a manner similar to Puerto Rican tostones or Venezuelan patacon. Topped with guacamole, pico de gallo and a few crunchy curls of fried pork rind, the bowl was accompanied by homemade red cabbage sauerkraut and shredded carrots for a presentation as colorful – to the eye as well as the taste buds – as a tropical island sunset.
The Mestizo sandwich proved to be another worthy destination. Featuring Argentinean pork sausage on a grill-pressed Mexican bolillo bun lined with guacamole, kraut and crumbled cotija cheese, the sandwich is served with plantain chips and an addictive Spanish alioli brightened with a parsley-basil-cilantro pesto for dipping.
Read the full review and others at our restaurant review archive, themenunc.com.