Oven-roasted pork · Sunday plazas
Bolillo con Relleno
Photo: Elesdocumental / Wikimedia Commons · CC BY-SA 4.0
The pork is roasted on a bed of potatoes, carrots, plantain, pineapple and raisins, so every roll gets a little fruit along with the meat.
Pork marinated with guajillo chile and spices, slow-roasted for hours, then piled into a split bolillo with the roasted vegetables and a piece of crackling, sold by 'relleneros' in plazas.
Why it's made this way: It is a Costa Grande dish credited to Técpan de Galeana (Acapulco also claims it), traditionally sold on Sundays in plazas from Coyuca to Acapulco and eaten with chilate.
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Part of World of Street Food — 3422 dishes from 118 countries.
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