*** NOTE: There are food names listed here and on other chapters that don’t have transactions. Please become a part of my group or comment to learn more, thank you.****
Finally, we’re all as stuffed as a Thanksgiving turkey, each of us sinking back into our seats around the long dining table. The Omega staff had outdone themselves, and the spread in front of us was a feast worthy of kings. There were mounds of arroz con gandules—fluffy rice with pigeon peas, cooked in savory sofrito with hints of pork that melted on your tongue. Beside that sat pernil, the roasted pork shoulder, its crispy skin crackling as we cut into it, revealing the tender, juicy meat underneath.
Platters of tostones—fried green plantains—were piled high, golden and crisp, each bite giving way to a starchy softness.
