What makes this dish special
Our take on the Mexican street-corner staple and West Coast food-truck favorite
Sous-vide pulled pork, marinated in citrus juices and basted in a mild sauce of ancho and guajillo chiles, agave, cumin, and paprika
Served on a bed of cilantro-lime rice and crowned with juicy nuggets of sweet pineapple and crumbled cotija cheese
A classic side of “esquites” (mexican-style street corn), lightened up with Greek yogurt instead of mayo, cilantro, lime, chile powder, and more cotija cheese
Dial up the color and flavor even further by adding sliced avocado and freshly chopped cilantro
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