If you were to draw the Puerto Rican food pyramid, it might only have four elements – rice, beans, plantains and pork. Of these, pork rules the roost; you’ll find it fried, grilled, stewed and skewered. But it’s the mighty lechón (savory, smoky, suckling pig, spit-roasted for up to eight hours) that remains the island’s favorite lunch. On the weekends, the roadsides near Guavate abutting the Bosque Estatal de Carite are a virtual parking lot for lechoneras (eateries specializing in suckling pig), with locals and visitors feasting alike.
Puerto Rico travel
