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Andres Tovar searched for swine stomach everywhere. When he moved to Miami seven years ago, he visited grocery stores and butcher shops. He perused supermarket signs, talked to meat vendors, and gazed at pork cuts such as jowl, ribs, and belly through glass display cases. But Tovar was looking for what he knew as buche in Spanish. He nearly gave up in despair.
See also: Tiny Taqueria Serves Miami's Most Authentic Carnitas
Published on April 2, 2013