December 5, 2012
From Serious Eats: New York
[Photograph: Chris Crowley]
We've covered the carnitas at El Atoradero a fair amount in this column, and for good reason. Whole-hog style and cut into cubes, it's some of the most delicious in this city.
With winter on the way, Lina and her cooks are adding three seasonal specials to the usual suspects of antijos, pupusas, and tamales. The chief draw on these cold days is a
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