he door is propped open and the late-day, late-summer sun brightens La Borincana. Teenagers squeezed into a booth stare at their cell phones. And a patron peers into the glass case that holds many of the specialties for which a Puerto Rican restaurant is known. Whole roast pork, links of morcilla (blood sausage), empanadas, boiled root vegetables, cheese dogs (like corn dogs), and fritters made with cornmeal, potato or root vegetables. Some are filled with cheese, others with ground beef.
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‘Island of Platanos’ appears in the October 2015 issue of Milwaukee Magazine.
Find the October issue on newsstands Oct. 5
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