Latin American Kitchen

This episode, Seth savors D.C.’s delectable Latin cuisine! Seth first ventures south to flag down the hit food truck Lechonera DMV in Woodbridge, VA to try their authentic Puerto Rican lechon. He then samples the complex and flavorful Braised Short Rib Mole at the casually stylish Lime & Cilantro in Silver Spring, MD, then finishes at Adams Morgan’s Ceibo for Chorizo Dumplings in a kombu broth.

Seth Tillman heads LECHONERA DMV, a Puerto Rican food truck in Woodbridge, VA, to watch co-owners Richard Torres and Mario Corona Ruiz and their team prepare traditional Puerto Rican lechón—a whole pig roasted over charcoal and wood fire for six hours. The pig is seasoned internally with garlic, dry oregano, salt, and pepper to prevent burning, and basted hourly with annatto seed oil.

Seth Tillman heads to LIME & CILANTRO, a Salvadoran Restaurant in Silver Spring, MD to watch Chef Danny Chavez prepare a rich and deeply flavorful braised short rib mole, a dish that takes over eight hours to complete. The short ribs served over chicken stock-cooked rice, topped with pickled red cabbage (escabeche), queso fresco, and fresh cilantro.

Chef Juan Olivera of CEIBO Latin American restaurant in Washington, DC, showcases his signature chorizo dumplings, a dish rooted in Uruguayan tradition and Italian technique. The dumplings are made with a soft, cheesy ricotta gnocchi dough (sheep ricotta, egg, olive oil, flour, salt, and Pecorino Sardo) and filled with a simple but rich pork chorizo seasoned only with salt and paprika. They’re poa