"Adobada is marinated in dried chilies and citrus for at least 24 hours before hitting the trompo. The resulting meat is mahogany-colored, charred at the edges, juicy through the center. Hand-cut, not machine-executed. Each taco is slightly different."
— Expert, 95/100 credibilityExpert Reviews
"Adobada is marinated in dried chilies and citrus for at least 24 hours before hitting the trompo. The resulting meat is mahogany-colored, charred at the edges, juicy through the center. Hand-cut, not machine-executed. Each taco is slightly different."
"The pineapple is not decoration. The sugars caramelize on the grill surface, the acids tenderize the pork. You eat it together and the combination is greater than the parts. This is a street food dish executed with discipline."