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Lunch: Tina's Cuban Pork

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I've been eating at Tina's since it opened as Sophie's before the schism. Since the beginning, the pernil or slow roasted pork has been central to my meals there. I know, it's shocking. I used to get the Cuban, but they pre-make them, which just doesn't seem quite as fresh, although it's clearly quicker during the lunch rush. So I just go to a pernil sandwich with whichever combination of toppings that strike my fancy on any given day, these generally include cheese and raw or sauteed onions.

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Occasionally, I'll want something more substantial and have a whole meal, like this Pernil with rice and beans. This particular order defeated me, leaving me stuffed with quite a bit left over.

The pork is juicy and flavorful. Though it lacks the citrus flavor you get at Cafe Habana/Habana Outpost, given that neither of them are available in midtown, I'll take what I can get.

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Much more importantly is a recent addition to the offerings that I just discovered this on my last visitat Tina's: chicharrones. Chunks of crisp fried pork skin are available in large trays on the counter at Tina's. Ask for some and you'll get a bag and the opportunity to take as many chicharrones as you can fit. I crushed them up and sprinkled them over my meal, adding the random crunch to each bite. Glorious.

I'm not sure if Tina's is offering the 'Pernil with a Twist' Midtown Lunch special, but I'm much more interested in a 'Pernil with a Crunch' option.



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