Puerto Rican Mofongo And Pernil Come In Portions Big Enough To Share At These 4 Washington Kitchens

Mofongo starts with green plantains that get fried, then mashed with garlic and crispy pork cracklings. That’s it. That’s the whole magic trick, and somehow it turns into one of the most filling dishes on any plate. Then there’s pernil. It’s pork shoulder soaked in garlic, oregano, and...