Originally reviewed by Greg Cox on 8/11/2016
Never miss a local story.
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.