[Luis Gonzalez]

There used to be this place in the Keys, down on Marathon Key, where they roasted pigs all day over a low a wood fire. They are seasoned with fresh-crushed garlic, onions, salt, oregano and buckets of citrus juices and covered so that the meat steams while the skin gets crispy.

They serfve you loads of steaming meat, right from the fire, and serve with moros (rice and black beans), fried sweet plantains, and yuca in the same marinade used on the pork.

They serve the coldest longnecks that I've ever had.

You sit in an open air dining room--no walls, just a palm frond roof--with the Gulf of Mexico on one side of you. and the Atlantic Ocean on the other.

What are you all doing for lunch next Saturday?

[CounterCounterCulture]

What are you all doing for lunch next Saturday?

Likely Taco Bell. That certainly pales in comparison with that scrumptious description you just posted. Darn you!