The mofongo was arranged as a mound in the center of the plate, accompanied by a small bowl filled with a red, stew-like substance for dipping. As I hesitantly forked off a piece, dipped it and pulled it into my mouth, I could feel the muscles in my face release tension. The mofongo was rather delicious. There was a balance between mashed plantains and pork with only hints of garlic to meld it into one. By itself, it was a bit dry, but the sauce paired with it quite nicely, adding a layer of fat and flavor. For a side dish, this was very sizable.
½ pollo – rotisserie chicken with beans and rice
The skin of the chicken looked vibrantly orange-red. I assumed that meant it was adequately seasoned, and it was indeed. The chicken was not over-cooked, leaving the meat tender and juicy. The juice mixed well with the reddish exterior, creating a tantalizing bite. I found each dish to be on the salty side, so the rice and beans helped to relax my palate.
The rice was yellow, soft, and lightly seasoned. The beans were presented in a thick stew that was brownish-red; it looked like chili. I really liked mixing the two. The grains themselves rolled down my tongue with the beans giving chase, leaving a rough and flavorful trail.
Pernil asado – roast pork with beans and rice
The pork was tender, but a little too salty. While it was happily consumed, I know that if it had been my primary entrée, I would not be able to finish it. It is, however, a great ingredient in the mofongo in which the plantains help dull.
© kimpenguin 2015