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Issue Date: November 2013


Squeal Love


Sheehan Hannan

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


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