Last Thursday involved an extra special treat: an overnight visit from former student Byron Hoover, Wake Forest University Class of 2003, who came for dinner and a great evening of hanging out and talking family and education and writing and life. He has always been impressive and is one of the finest teachers I know, but he is also a delightful conversationalist, a deep thinker, and pretty darned funny as well. I am grateful for these school ties that endure. And he was willing to eat supper that night: Cuban Lechón Asado, piled onto brioche buns, smeared with creamy cilantro lime sauce, topped with Mexican street taco BBQ sauce, and accompanied by the latest batch of Mexican coleslaw. We had our fill of that goodness and retired to the old men's chairs for our free-ranging convo.
"Slow Cooker Cuban Lechón Asado," from Cory Fernandez of TheKitchn.com. [Published 10 December 2022]
"Mexican Chipotle Street Taco BBQ Sauce," a Roediger House original recipe. [First Made 08 May 2023]
"Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]
Mexican Coleslaw assembled using:
- Base Recipe: "Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
- Seasoning Mix: "Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]
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