Windows filled with shiny-skinned and mouth-watering lechòn lure passersby into this long-standing haunt. The front room is minimally adorned and to-go lines are a frequent sight. Snag a seat in the back—where bright walls are flooded with photos—for table service.
Reminiscent of this borough's strong Puerto Rican presence, the kitchen is entirely focused on the same nation's comfort food. Begin with morcilla, blood sausage served with rice, chili peppers, tripe, and cilantro; then get down with the succulent pernil, or crisp-roasted pork shoulder. Speaking of, some 30 hogs are delivered here each week and during the holidays, so you can also get an entire cooked pig to go. Close out with complex sopas, like cow’s feet with yucca or asopado de camarones.