Cuban Whole-Roasted Pig with the Crispiest Skin in Miami — Dining on a Dime


– Ladies and gentlemen, we are exiting the city of Miami proper. We are headed to the city of Doral. We’re gonna try an entire roasted pig. This guy we’re about to talk to right now, Victor Alvarez has opened
La Esquina del Lechon. Probably one of the best places to have traditional Cuban Lechon which is an 80/90 pound pig that is gonna be marinated, slow-roasted for hours, and it’s gonna be crisped
up to make that skin nice and crispy. It’s gonna be served with some
plantains, rice and beans. So we’re gonna head there right now and we’re gonna see what’s going on at La Esquina del Lechon and we’re gonna try some
of this delicious pig. (gentle music) How does a guy from Venezuela end up making this Cuban style roast pork? – Well I’ve always been a pork fanatic and I love my pork in many different ways and when I travel, I’m always drawn to new ways to cook pork and new recipes for pork. I’ve always been attracted
to the food business. When I was still in college, I had a Subway shop, from Subway franchises. – You had Subway franchises in college? – At the end of my college years, yes. – Wow. So you always knew you
wanted to go into business? – I had. A lot of times people say “Oh you must have started in diapers.” – What do you think is the
secret to really doing it well? – The pork, you have to go slow. If you try to rush it you’re
either gonna burn the skin, or the muscle is gonna tense up. So you gotta go 180/200 and just be patient. – Low and slow. – Low and slow, yes. We marinate it for three days. We do our own Mojo with
garlic and salt and pepper and sour orange. And then we set it on the cage and we cook it at 6:30 in the morning and we time it so that it’s
ready for 12:45-1 o’clock. And then we serve it through the lobby. It became a little bit of a show and I wanted to give it the importance of hey, break up the meeting
you’re having on your table, check out what’s happening
here at the door. We’ll bring in a freshly cooked roasted pork that we’ve
been cooking for six hours. A lot of customers get
up and take pictures and they take pictures with the pig. So I didn’t want the guests
to miss that opportunity and now it’s a tradition 11 years later. (soft hip hop music) – Oh man, this looks
– Are you hungry? – amazing, yes. – Are you hungry for pork? – Holy (bleep). Excuse my language.
– Here’s your roasted pork en caja china style. The sides are your traditional Moro rice, yuca and we like to grind
chicharrones and put it on top. Maduros and green plantain mariquitas. – I’m dumbfounded by how beautiful this is. This is taking me no effort at all to pull this apart. This is very delicious. Very tender, very juicy, perfectly cooked pork. The primary flavor is
gonna be that bitter orange that goes into the marinade. Gonna break some of the skin for you. It’s crunchy. It snaps in your mouth. Like glassy peanut brittle, but it’s still got that
really intense pork flavor. You’ve got some grilled onions. You’re gonna have that
nice sweet bitter flavor. It’s so good. I’m gonna create my perfect bite here. I’m gonna get a little bit of skin, a little bit of meat, and then an onion. You get a contrast of
flavors and textures, super crunchy skin, juicy tender meat, that kind of sour snap of the onions. There are sauces on the table, and I’m sure these sauces are nice, I’m not trying to diss the sauces, but it doesn’t need sauce. It needs absolutely nothing. This is pork perfection at its finest right here on the table. I really don’t see how
you could improve on that. It’s so good. I mean after that, poor plantain chip, how are these gonna? I mean, delightful, but, it’s not the pork. I’m gonna take a little beverage break. Yerba Mate Soda. Why not? If this is at all like
my previous experiences with Latin American sodas, it’s gonna be really sweet, taste a little bit like bumble gum, and I’m not gonna want to finish it. So let’s find out. Yep. It does have a vague Yerba Mate, so sort of like an earthy flavor. Not really my thing. Doesn’t matter. The pork is delicious. Let’s move on to some
of these side dishes. We have these plantains. We’ve had plantains before on the show. It’s like a dense starchy banana. Very delicious. It’s got the nice
caramelization around the edges. Moving on we’ve got some yuca. A potato-like starchy root vegetable. It’s gonna be more stringy, but you could totally
make fries out of yuca like you were making french fries and it would practically
taste like the same thing. And so in this case, these are just nicely boiled. What the potatoes are to the Europeans, the yuca is to Latin America/Caribbean. It’s a starch. It’s a carbohydrate. It’s good. And this is the Moro. This is just gonna be white rice that has been cooked
with these black beans so it infuses that nice color, that nice earthy flavor into the rice. Then it’s also cooked with some pork so that’s gonna have that flavor as well. The sides, delightful, but it’s all about this pig. It’s not called La Esquina del Lechon, The Corner of the Pig, for nothing. The fact that he’s won over the die-hard Cubans in like the most Cuban city in America, to get people to come to eat
his Cuban roast pig here. The fact that he is from Venezuela and the fact that this place
is crushing it like it is, shows you that this really is the best. That tells you it’s good and I’m telling you right now, that it’s super good. It’s just incredible. I really hope you enjoyed this episode of Dining on a Dime from
La Esquina del Lechon in Doral Miami, Florida. If you’d like to watch more, please click here. I’m sorry by the way. I’m sorry about this.

100 Comments

  1. hello world

  2. I'm just interested in why Blue-plaid shirt guy behind Lucas seems so deeply concerned about something…

  3. if i HAD no dietarY constraintS i would…

  4. pigs are disgusting

  5. That eyeball….

  6. welcome to my city

  7. I saw this vid posted with a different thumbnail about an hour ago. Was I dreaming?

  8. Now entering pig food heaven.

  9. yes i want to eat luca . . meat.

  10. How does this not get more views the video quality is insane

  11. I am such a fan of this show. It inspires my cooking.

  12. Love pork but goddamn them pigs in the cage is straight out of a fever nightmare

  13. Chicago!!!

  14. Why did I watch this 🤢
    Thank God we don't eat pork 🙈

  15. Solid start to the Miami series. Lucas says he's going to try to curtail his cursing but drops a "Holy S***" in the first episode. 😂 Never stop being you, Lucas. 👍

  16. Welcome to my side of town 🙂 Latin people know how to make the best food. I go to the gym almost every day just so I can have my roasted pig with black beans and rice with fried yuca and mofongo every week ^^ Plus the authentic Cuban sandwich from time to time. Only in Miami can you get the traditional Cuban sandwich. I hope you know some spanish!

  17. 2:57 ear orgasm

  18. love your simple eat and describe food, very matter-o-fact way of letting us know how it taste.
    and you're just so naturally funny. Great start to the new year. Wishing you and your crew a very joyful and prosperous 2018.

  19. YUMMY 😎😎😎😎

  20. Happy New Year Eater!!!! I WANT TO LEARN HOW TO COOK A PIG LIKE THAT !!!!!

  21. I'm going to risk hate and say that nobody can cook a pig than Latinos. Especially the Caribbean latinos. Congrats to Cuba, PR and DR.

  22. Porky Porn

  23. The pork looks so juicy and fatty! Mmm

  24. I am personally offended that you held a cooked pigs head up like that in front of the camera.

    And didn't take a bite out of the ear.

    Place looks amazing. Too bad I'm on the other end of I-95.

  25. This is pretty much like portuguese Leitão!

  26. Thats the beauty of living in florida… all of the caribbean food u can eat

  27. 6:06–6:10 Ha, Lucas, you are going to upset Lisa Simpson and her vegan comrades! “Lucas, what did I do to you? I thought we were friends!!”

  28. Filipino Lechon is the Best, leftovers from lechon usually head or neck are used for Paksiw or Sinigang na Lechon. you should try it Lucas. then say "Holy Fuck" instead "Holy Shit". 😆 🇵🇭

  29. It's cooked in a Chinese box?

  30. I read "whole dog " in the thumbnail lol

  31. Brought me to tears, watching this. Freaking yummy!!!!!!

  32. Omg way to start the new year 🐷

  33. Jump to 1:29 for "Pigs in Blanket!" literally. 😂 (AsianFoodNerd-IG)

  34. Burning question for new year. Lucas how do you stay so lean? Do you just take a few bites. Such discipline my friend!

  35. Oh u own subway franchises in college? Nice i own thousands of dollars to my bank

  36. poor piggy 😢

  37. You can really tell that Lucas is geekin out on this one.

  38. Fuck. I need to go back home and eat here. I haven't had pork like that in years. ::sigh::

  39. For me one of the most if not the most unappetizing episode of eater. That look on that pig's eyes, so morbid.

  40. Hey Lucas. Will you be on Westworld again next season?

  41. Cuban food in Miami is to die for… the coffee and sandwiches are always winners. But this? This is another level. A celebration of tradition!

  42. #Porkfection

  43. Looks amazing 😍 oh the pig looks good too…

  44. they serve chicharron as snack before your meal. outstanding!!

  45. It's haram, brother

  46. Always thought lechon was Filipino.

  47. Worst host ever (besides Molly) but a great destination!

  48. I need to try cuban lechon and filipino lechon

  49. Both yuca and potatoes are from the new world Lucas

  50. Man why are you obsessed with pork. Try something healthy

  51. mother of god.

  52. One day the extraterrestrials will come here and start killing all of us for food the way we are killing the innocent animals for taste.

  53. harvey bill kevin they sorry too, louis still on the fence

  54. did his producers told him that they are getting sponsored by a hand cream brand and that he need to really step up his hand game for this episode?

  55. 1:00
    1:32

  56. 305 till we die

  57. Pork coma (become stupid asf after eating delicious pork !)

  58. The only Yerba Mate soda I've had is Grapefruit and that is. Not super sweet. So if it's a choice, you might want to try that. The pork looks fabulous.

  59. next location: greece #pleese

  60. The pig's eyeball 😲😲😲🐷🐖

  61. Crazy vegans unite.

  62. Yooooooo i live 2 blocks away ,this place is bomb

  63. Try those chinese roast pork. The crispy skin is insane

  64. "what the potato is to Europeans the Yuca is to Latin American/Caribbean" You do know Potato is native to South America right? In fact Europeans were first introduced to the potato they considered it only good for animal feed and plant of the devil. It wasnt till famines hitting Europe which made potato popular among Europeans

  65. “What the potatoes are to Europeans the yucca is to Latin America” has this guy never heard of peru? The birthplace of patatoe and over 1000 varieties, a staple food of Andean countries. Maybe he meant “what yucca is to the Caribbean, potato is to Latin America”

  66. Nice Williams hat Lucas!

  67. ok, f..k new years resolutions… who was I kidding…

  68. I don't know how anyone can think that looks good! It looks disgusting to me.

  69. Potatoes are from South America just in case

  70. ill be driving from tampa next week for this  hell yeah

  71. If the skin isn't bubblie is not really real caja china. The taste could be excellent but that's not how the skin should be.

  72. I've eaten whole young pig about 5 times in my life. There is NOTHING, NOTHING IN THE WORLD, LIKE IT. Nice video share. Lucas. you're the best.

  73. Yeah eat all pigs and hogs and dog

  74. Definitely hitting this place up when I'm in Miami.

  75. PORKfection. YUCCA'd totally make fries out of yucca. I'm disappointed in the missed opPUNtunities in this video

  76. He’s telling us this is good it so good well fucking eat it then you crazy man

  77. Damn I love roast pork!

  78. i wonder how this would compare to the cantonese version.

  79. 5:00 Let me correct you. Both potatos and yuca are from Latinoamerica. In fact, Potatos are from Peru, Bolivia. We had hundreds of different types of potatos, many which are far more delicious than those people usually eat outside peru/bolivia.

  80. And not a Muslim in sight

  81. @Eater – You guys should eat at "El Rey De La Fritas" get ready for a TRUE hidden gem of Florida.

  82. Well there goes my favorite food spot near my house

  83. I like how the three wise men walk in while he's giving his testimonial of how great this place is.  When it was stated that the pig is marinated for three days and then it is cooked with at slow low heat, it can be nothing but phenomenal.

  84. That lechon goes well with Mang Tomas

  85. glad you enjoyed our city. next time youre in doral you need to follow this up with MIA brewing Co. Beers.

  86. @lucas is one available in Chicago?

  87. Lucas needs to try Filipino Lechon!!

  88. Why sorry? Why didn't he eat it all ? What a shitty host

  89. I don't think this guy is into Cuban food but .Okay.
    ..

  90. This guy is a mediocre at best food show host

  91. Allahu Akbar

  92. Venezuelan cooking a Cuban classic 🤔

  93. Awww mannn

  94. His Latin American and European references need more research. Way off!

  95. 0:21
    "hey guys!"

  96. That skin is not all crispy

  97. 4:56 Potatoes origin is Peru. There are many Latin America dishes that have potatoes in them. In Costa Rica, tamales are made with mashed potatoes. Also, there are different Peruvian soups with potatoes in them.

  98. Sorry not sorry☺

  99. 4:57 – …but did you know potatoes originate from Peru?

  100. you cant wear UW hat in Miami brah , its Swag country 305 the U .

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