"Fritada de Bucay" pig roast

Pig out—literally—at this traditional Ecuadorian pig roast, courtesy of Chef Antonio Medina (Gastrobus, Wolfgang Puck at the PDC). The chef is recalling his childhood memories of public square gatherings back home to create a special, all-you-can-eat menu centered around the hornado. Dine on traditional roasted pork, homemade chorizo, a corn and tomato salad, roasted sweet plantains and more. Pair it with special discounts on beer and cocktail punches.