Last night Chef Samuel Monsour teamed up with Roxy's Grilled Cheese for the first in a series of Street Meat pop-ups featuring food from Puerto Rico. Sammy explained that he had fallen in love with the casual food in San Juan, P.R. while visiting with his wife Astrid earlier this year, and wanted to bring some of these delicious flavors to Boston.
The menu centered around a generous portion of Lechon: straight-up pork shoulder, roasted with the skin on for 12 hours, and Morcillas: smoked sausage made from fresh pig's blood and rice. We dipped the pork in a sweet and spicy Pique sauce made with chile de arbol and pineapple. These hearty meat dishes were accompanied by breadfruit Tostones, Mampasteo, a mix of crispy rice and pinto beans, and a Mofongo, a fried plantain dish which resembles mashed potatoes. Sammy's Mofongo was spiked with garlic and chicharron (fried pork belly) and topped with a mild, fruity Sofrito sauce.
A tres leches horchata accompanied the giant platter for 2, providing some sweet relief from the spicy pique and the exquisite saltiness of the lechon.
Sammy served heaping platters for 2 out of the Roxy's Grilled Cheese truck on the Rose Kennedy Greenway at Rose Wharf, and diners sat at picnic tables or on fleece blankets provided by the Greenway. The threatening rain held off, but unseasonably cool weather spoiled