Mofongo — fried green plantain mashed with garlic, riddled with roast pork, and in this presentation capped with chicharrón, fried pork skin — is traditionally accompanied by a cup of caldo, chicken broth. One purpose of the caldo is to revive a dried-out mofongo (not an issue for this Puerto Rican kitchen); mine eventually served as a pour-over nonetheless. My mofongo was also accompanied by a generous side order of pernil (pear-Kneel). No particular purpose, except that I love well-seasoned roast pork.
Casa Adela
66 Loisaida Ave. (Ave. C, between 4th and 5th Sts.), Manhattan
212-473-1882
https://Casa-Adela-Puerto-Rican-Restaurant.business.site
