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Alejandra Caraballo
esqueer.net
did:plc:sefgphqp2xqwh2hawaixykwz
Plated it up with some arroz con gandules. Underneath is a sweet plantain puree and a piece of pork rind placed next to the pernil. I topped the rice with a pegao tuile (fried rice cracker). Finished with sofrito oil and achiote oil.
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2025-09-01T23:18:48.107Z