Let's face it, we can't stop at just one piece of crispy bacon. That's why we're obsessed with El Carnicero's shake up of our day-to-day pork grind with a new set of chops: wild boar. Raised on Texas-based Broken Arrow Ranch and slathered with an adobo rub, the boar makes the chancho tamales ($14.50) more porky. "The wild boar has a little less fat and a more robust flavor," says chef and owner Eric Williams. Tamales, mounds of dough steamed in a leaf wrapper, became so popular at Williams' Momocho that he decided to make the Mexican staple the focus of his new spot in Lakewood. "I wanted to push the envelope a little more with proteins," he says. "Just do something a little bit more out of the box." 16918 Detroit Ave., Lakewood, 216-226-3415, elcarnicerolakewood.com
Related Articles
