For those lucky enough to live in the North Dallas area of Texas, the availability of a wide range of ethnic cuisine is only one of our perks.

Last night at a birthday party for a Colombian friend, at a Peruvian friend's house we had a Cuban delicacy; Lechon (Asado) Cubano. I couldn't tell you the recipe, but I could tell you it was excellent. To try it, go to Cuban Dulceria International Bakery in Carrollton (two locations) and talk real nice.

https://cubanbakerydfw.com/

We had enough lechon for 14+, moros y cristianos on the side, with ample quantities of Argentine wine and rum from Trinidad & Tobago. I went easy on the chicharrones (cracklings). Let's face it. They really can't be good for you. Everyone carried home the fixings for Cuban sandwiches. That will be dinner for tonight.

At one point I gave serious thought to doing my own Lechon Asado in a caja china using a whole wild hog courtesy of Gato. I had to back away from that project. More than I wanted to take on. Too easy just to leave it to Cuban Dulceria.

There is real life in this world !
All my life I've called it moros y cristianos and when the PC idiots came after me I had to tell them to get lost ! As for Tabago , my Latvian GF always reminded me that it was originally discovered by a Latvian !
Keep the good foods coming !!

Ken, the lechon sounds fabulous. Recipes call for a 6-8-pound bone-in pork shoulder with skin on. I wonder where I might find one.
The mojo in this recipe reminds me very much of the one I used a few years back cooking a whole pig using the Three Guys from Miami method:

http://www.finecooking.com/rec...illed-pork-with-mojo

Bill

My first guess in Alamogordo would be to go to a Mexican market and ask them about skin-on ham or shoulder. My second stop would be a Lowe's Market, or check with someone in your Walmart Super Center meat department. You may have to find someone who knows someone. From now until Christmas would be prime time, I suspect.

Ken, I found a bone-in, skin-on picnic at the local Walmart. Cooked it according to the Fine Cooking recipe and was a bit disappointed -- with the recipe. Flavors not well balanced. I will look for another recipe to try.